Recipe: Quiche

Building on our Pie Crust Recipe from yesterday today I will give you a rather simple recipe for quiche.  As it stands, quiche came about as a fusion of French and German cook in the Lorraine province.  At the time this recipe was invented, c.1905, Lorraine was split in half between the German Empire and France.


Quiche is rather simple in that you can put whatever you want into the basic egg mix.  It was a meal consumed for lunch or brunch and made up of whatever bits of leftovers the cook happened to have around.

Quiche

1/3C Duke's Mayonnaise
1/2C Milk
5 Eggs, lightly beaten

4oz Ham or Bacon or cooks choice
4oz Shredded Cheese
5oz Cooked Spinach, squeezed dry
1/4C Chopped Onion
1 Clove Garlic, minced fine.

1 Pie Crust

Preheat oven to 400°

Start by lining a pan with a pie crust.  In a frying pan heat a little olive oil and start by browning the meat, add the onion and cook until transparent then add the garlic and spinach and cook 1 min stirring often.  You want the garlic to be fragrant.  Add this to the pie shell and spread evenly.  In a bowl mix the Mayo, Milk and eggs and pour into pie shell.  Top with cheese and cover loosely with aluminum foil before placing in oven.  Bake covered 45 mins then remove foil and cook until top is browned, about 10-15 mins.

I have used this recipe exclusively for years now and I find that the inclusion of mayonnaise helps to keep the filling light and fluffy.  Yes, the picture above is for 1/4 size slice and the nutritional info below is for 1/6 size slice.  Even at the larger size the calories per slice is 550 or so.

6 Servings

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