I made a quiche today, oh boy
We have a lot of vegetables in the refrigerator these days, as well as a lot of eggs, so when Leah evinced a desire for an "egg pie"—something in a crust with eggs and veggies, as she described it—I knew right away that she was on to something. But before I got started I wanted to make sure I wasn't accidentally going to create an omelet in a pie dish, so I did a little research. Joy of Cooking, my default go-to-source, startled me a little with talk of custards and water-baths, and the internet went too far in the other direction with store-bought pie dough and just throw everything in there. So I kind of split the difference and made up my own recipe.
Of course, I owe a debt to both sources for leading me in the right direction. I didn't realize until I read the recipes in Joy how much of the egg filling in a quiche is actually milk or cream, so I made sure to add a fair amount (though not so much as they suggest: I did 3/4 cup for four eggs). Internet recipes reassured me that I could just toss in whatever vegetables and grated cheese I wanted and it would come out fine, despite Joy's warnings about negatively affecting the moisture level of the cooking eggs.
In the end I put in caramelized onions, swiss chard, and cheddar cheese, because onions seemed like a good idea, we had lots of chard, and we didn't have any other types of cheese. Goat cheese might have been better, but it came out fine anyways. Just one more thing that I never thought to make, and always kind of assumed it must be difficult... but it isn't at all. So hooray!
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I guess I should have taken a picture or something, but we ate it all up pretty quick.