Monday, June 24, 2019

Scared by Quiche?

What a week! I felt like I was tethered to the kitchen by a bungee cord. I was doing a final test of the recipes for The Dog Who Knew Too Much, plus wrestling with my mother's new culinary preferences.

So I was thrilled when I ran across some interesting advice about cooking quiche. I have the Clafouti down pat, but, like many of you I'm sure, I have had my share of quiches that were more like a frittata than a quiche. They can go eggy very fast. Plus, when I'm pedaling as fast as I can, sometimes it's too taxing to be tied to a recipe. I just want to whip something up, pop it in the oven and move on.

Can anyone else relate to that?

So I was delighted to find a key to making quiche on the fly at House of Yumm. Here, in two easy steps are the keys to making a fast quiche. Now let me just say that my mom no longer eats the crust of anything, so I made a crustless quiche and it was perfect.

One other thing I like about this is the ease with which you can modify the two basic steps to accommodate any size of quiche pan. I have several and it seems like they're all different sizes.

So here's the first secret:

For each egg, add enough milk or cream to make 1/2 cup. Put the egg in the measuring cup and just add enough milk or cream to reach the 1/2 cup mark. How cool is that?

I was using a smaller size pan, so I only used 4 eggs. I used heavy cream for the first two eggs and milk for the last two.

Here's the second secret:
Use fillings that are already cooked and you cut prep time to almost nothing! I had ham, spinach,  and cheese in the fridge, so making the quiche was a breeze! Now if you want to use, say, mushrooms and onions, then you will have to cook them first. But how many times do you have cooked mushrooms sitting in the fridge waiting to be used? That happens a lot around here!

And that's it. Easy peasy. This quiche came out so creamy and delicious that everyone raved about it and my picky mom gobbled it up. Yay!

Two eggs and enough milk or cream to make one cup. How easy is that?

I added a sprinkle of thyme and pink salt.

Fresh spinach on the bottom.

A little bit of chopped ham.

A little cheddar cheese, then pour the eggs and cream over it all.

Bake at 350 until lovely and brown on top!



  1. I love quiche but have never made one. I believe I'll try this recipe. Thanks for the tips!

  2. Very clever idea.
    What it your method for judging the eggs to pan ratio?

  3. I enjoy eating Quiche but have never tried to make one. Think I could try this recipe and even hubby might eat it.

  4. I have never tried quiche but it does look interesting.

  5. I love quiche. I was just thinking it is quiche season. Unfortunately my husband doesn't think that much of it. I think the era of "real men don't eat quiche" did that to him. Thanks for the tips.