My Aunt Sue was a quiche master. She could take eggs, milk, a little of this, and a little of that and it was like France on a plate. I am nowhere near as good at the effortless whipping up of quiche, but I have found that it’s one of the most forgiving foods. If it’s a bit too runny or too firm – eh. It still tastes good. It’s something I can make on the weekend and eat for breakfast (or lunch) throughout the week — very helpful in my quest not to eat in restaurants this month.
Here’s my secret though: I like quiche, but I don’t like eggs. Here’s what makes the difference for me:
This time around, I set out to make a broccoli cheddar quiche. I asked the Gentleman to make the crust, as his is always better than mine. It’s just a straight butter/flour/cold water dough. (I do the edge crimping. Been working on my skills, as you can see from the quiches pictured above and below.) I had many bits and bobs of different cheese in my fridge, and welcomed a chance to use them up. I also bought a head of broccoli.
Ratios on the internet say one cup milk to three eggs, but I find that so runny and mushy. The quiche takes foreeeever in the oven to set up. Instead, I use about five eggs to one cup of milk. How much cheese and broccoli? As much as you want. Oh yes, quiche recipes are maddening like that.
Here’s my quiche ready for the oven. And then some time later when it’s looking done…