Sunday, March 12, 2017

"Everything but the Kitchen Sink" Quiche


Hey guys!

Today I want to share with you a super easy, super healthy and absolutely delicious basic quiche recipe.

A lot of people claim that the reason they eat takeout all the time is because they're too busy to cook. I call BS on that one! The problem is that a lot of people don't know how to make quick, simple, healthy food that will still provide the nourishment and satisfaction they're craving. The trick? Make dishes that are simple and easy to refrigerate as leftovers you can reuse all week long. One affordable and versatile option is quiche.

I've nicknamed it "Everything but the Kitchen Sink" quiche because, guys, you can seriously do whatever you want with this once you know the basics. Eggs are an incredibly versatile base, for practically any savory creation and, if you're brave, probably some sweet ones (I haven't tried that yet!).

For this quiche you will need:

- Some kind of baking dish with walls. You can use most kinds of baking dishes for this, really. I alternate between a cake pan and a muffin tin, and you could even use a rimmed baking tray and make a thinner quiche.

- Eggs! Lots of eggs. For a dinner-sized quiche (enough to feed, say, 6 people) I use 10-12 eggs UNLESS I'm adding milk to the quiche, in which case I only use 8-10. As long as you have enough liquid to just cover your vegetables, whether it's all egg or a mix of egg and milk, you're set. This will vary a little depending on pan size.

- Vegetables. This is where the fun comes in. Leftovers from taco night? Perfect. Yesterday's sandwich fixings? Fare game! This is a perfect way to utilize those veggies that you haven't quite got around to using yet before they go bad.

- Herbs and spices. Again, this will depend on the flavor you're seeking. I prefer simple dishes so I usually just add salt, pepper, and a bit of something hearty like rosemary or oregano.


Alright. Now that you've got your things together, let me show you how damn easy it is to make these things.

FIRST, preheat the oven to 350 degrees F.

SECOND, crack the eggs into a bowl. If you want to add any kind of milk, do it here. Dairy-free people, I recommend coconut because other nut milks make the eggs taste slightly off.

NEXT, add your herbs/spices, salt/pepper. Because of the raw eggs it's hard to do this to taste, so remember to add less rather than more if you're unsure. You can always add more after it's cooked, but you can't take anything out!

THEN, chop all of your veggies into bite size pieces and dump them in the bowl.

STIR everything together.

POUR the mixture into your pan (which I prefer to use unbleached parchment paper for to reduce mess, but you can also grease with coconut or olive oil).

BAKE! The baking time will vary depending on the size of your pan, but mini quiches in a muffin tin take 15-20 minutes and a cake-size quiche takes about 30-45 minutes. Just keep an eye on it, checking every 5 minutes or so after the first 10, and take it out when the top grows golden. You should be able to slide a knife in without any raw egg oozing anywhere.


The quiche pictured here contains (other than eggs...):

oregano
salt
pepper
garlic
leftover red onions from taco night
2 mushrooms I found lost in a bag of cucumbers
argula
a few pieces of kale and chard
baby tomatoes
2 cucumbers
2 avocados that would have gone bad if not consumed today

 And this gorgeousness is what resulted!



I really want to reiterate how versatile this recipe is. You could do soooo much with the egg base. I love topping it with salsa or guacamole. You could add hot sauce, too. If you want to melt cheese on your quiche, grate it over the top 5-10 minutes before you're going to take it out of the oven, so it gets melty and crisp but doesn't burn.

You could do this thing pizza style with sausage, pepporoni, jalepenos and cheese.

If you need to up your veggie intake you could stuff it full of greens- kale, arugula, chard, spinach... Add some garlic, oinions, goat cheese... Maybe some olives. That'd be perfection.

On those nights when you're craving tacos but out of tortillas, you could chop some hot peppers, add some taco seasoning to your eggs and some ground meat, chopped bell pepper and onions...

I could go on, but you get the idea! I'd love to hear other creative takes on quiche- comment below!

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