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The thing about Quiche...

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Day two of our Countdown to Carbs.  Too early to tell whether this is helping my sister cope but I'm having a fun enough for the both of us in the Y/G test kitchen.

The thing about quiche is that it's super easy and incredibly versatile (especially the way S and I learned to make it, in a jar, shaken not stirred).  This little gem is at the top of our go-to dishes when we're planning a party, especially if we're not 100% sure of the guest count as you can prep the quiche in pieces and construct as needed on the spot.

The building blocks of quiche are as follows: 1. crust (see yesterday's recipe for classic crust), 2. basic filling (eggs, cream), 3. bells & whistles (whatever your heart desires from broccoli & cheese to sun dried tomatoes & ricotta).

Recipe: Quiche Filling

Active Prep Time: 10 minutes | Cook time: ~30 minutes  | Yield: one deep dish quiche

Ingredients:

  • 5 eggs
  • 1 ½ cups half and half 
  • 1 tablespoon Dijon mustard (for sass) 
  • bells & whistles

How do:

Preheat oven to 350 degrees

Generously fill the bottom of your quiche crust with the bells & whistles of your choice. We crumbled 4 oz of goat cheese and tossed in a load of fresh herbs (½ cup basil, ¼ cup dill, ¼ cup chives, 1 tbsp mint) plus salt and pepper to taste.

And now for our S&M hack: break your 5 eggs into a tall 20oz glass jar (so you can check for eggshells), add your cream, shake for 30 seconds and pour over your quiche.  

Pop into the oven and check on it after 30 minutes.  You'll know it's done when you can rest the blade of a butter knife against the middle of the quiche and it meets resistance.

Serve with salad and viola!

XOXO

Mags

P.S. We've all thrown those parties where the RSVP list is questionable and until the day-of you don't know whether cousin Gladiola's baby shower will be six near-strangers blinking at one another or fourteen friendly chatterboxes, bless their etiquette-less hearts.    

To minimize waste while maximizing guest satisfaction: 

-Do a quiche and salad buffet (dressing on the side)

-Start with two quiches out (with different bells & whistles) and see what folks gravitate towards.  Construct quiche number three (remember just toss in the bells & whistles you pre-prepped, shake your pre-mixed quiche filling, pour and go!)  -Repeat as more stragglers arrive- 

-Keep the plates small (so everyone enjoys a taste and people circulate and go back for more)

-Don't combine ingredients until you decide you need them (you can freeze unbaked quiche crust for a later date by covering tightly with plastic wrap), use the basic filling for fluffy omelets later in the week, and your lettuce didn't wilt because your dressing was served on the side, you little champion!).

 

 

 

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