Quiche got a bad rap years ago for being wimpy, hence the saying "Real men don't eat quiche."
I don't agree. I think quiche is easy to make, stores well in the refrigerator, and makes a quick lunch or light dinner. All you need to do is slice off a piece and microwave it for a satisfying and hot meal.
There are endless filling combinations such as bacon, sausage, ham, with all types of veggies such as mushrooms, peppers, broccoli, and cheeses such as Swiss and provolone. Quiche is also a vegetarian's friend as it does well with so many mixtures of vegetables and cheese.
Here's one of my favorite combinations:
Crab, Leek & Swiss Quiche
6 or 8 portions
1 pie shell, your own, or store-bought fitted in the bottom of a 9”-10” diameter oven-safe pie plate (or see easy recipe for single-crust pie pastry below)
1 T butter
1 small onion, diced
1 leek, stem removed, washed well, the white base and light green parts diced
2 cups fresh spinach, washed and torn into medium size pieces
¾ cup half and half
2 T vermouth or dry white wine, optional
¾ cup shredded Swiss cheese
1 - 6 oz. can crab meat, drained
dash of dried or fresh dill
freshly ground black pepper
Preheat oven to 375 degrees. Poke a couple of holes in the bottom of the pie shell with a fork. Bake the pie shell (empty) for five minutes. Remove from oven and let cool.
In a medium sauté pan, melt the butter. Add the onion and leek and cook until softened, about 5-7 minutes. Add the spinach to the pan, cover it, and remove from the heat. Let sit.
In a large bowl, beat the eggs. Add the half and half, vermouth, cheese, crab meat, dill and pepper. Mix well. Add the onion and spinach mixture and mix.
Pour the mixture into the previously-baked pie shell. Bake in the oven for about 35 minutes or until a knife inserted in the middle of the quiche comes out clean.
Single-Crust Pie Pastry
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/3 cup shortening (solid such as Crisco)
In a medium bowl, stir together the flour and salt. Using a pastry knife (also called a pastry blender) cut in the shortening until the pieces are the size of peas. Sprinkle in 1 tablespoon of cold water and toss with a fork. Add more water, a small amount at a time, until the dough is moistened enough to form together to make a ball. Remove dough and form into a ball.
On a floured surface, roll the dough with a floured rolling pin from center to edges. A 12" diameter will fit most pie plates.
Roll dough onto rolling pin and unfold on top of pie plate. Fit to the plate and trim and crimp edges.
Recipe adapted from a Better Homes and Gardens, Sept. 2008 recipe.