Text, recipes and photos by Chef Joey
Quiches are an easy and economical dinner or lunch, with a healthy salad. It all comes together in under an hour!
I like to use a sheet of puff pastry for the crust. You can use a regular pie crust and skip the pre-cook part. However, it helps keep the crust drier and less soggy.
Basically, take the puff pastry (thaw it first, if frozen), dust your pie plate and roll out the dough.
Place in a pie pan that has been dusted with flour and trim.
Use a fork and prick several holes in the dough.
Cover the crust center with a piece of parchment paper and fill it with a bag of baking beans (dried beans that you use over and over – about 80 cents a bag). Bake in a preheated 325-degree oven for 15 minutes.
Remove it from the oven, remove the beans and seal them in an air-tight jar.
Remove the parchment.
You now have a quiche-ready crust!
Another way to make smaller quiches is the same step, except you take a cupcake container with 6 or 8 crusts depending on the size, perfect for a family or luncheon or a weeks’ worth of quiches. And you can make each one different!
½ pound of asparagus, trimmed (basically snap off the bottom white section)
1 cup grated Swiss cheese
½ cup cream
2/3 cup milk
Salt and pepper
All-purpose flour for dusting
Cook the asparagus in salted boiling water for about 20 minutes until tender.
Drain the water, then cut into bite sized pieces, leaving the tip whole.
Turn your oven up to 400 degrees, place the asparagus evenly inside the pie crust, top with the cheese.
In a bowl, mix the eggs, milk and cream.
Season with salt and pepper and pour carefully into the pie crust.
Some people like to add a pinch of nutmeg for additional flavor.
Bake for 20 minutes. Remove from oven and serve warm.
You can basically make any kind of quiche by placing whatever you want onto the precooked crust: smoked salmon, mushrooms, broccoli –
Yummy Veggie Casserole!!
One last recipe for you. It is so easy, especially with summer veggies, and you can modify it each time by adding additional herbs.
1/3 cup uncooked long grain white rice (or brown or wild rice works too)
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini or summer squash or both, cubed
1 cup sliced scallions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
5 or 6 basil leaves, sliced
1/2 teaspoon paprika
1/2 teaspoon oregano – fresh is best
1 1/2 cups chopped tomatoes – plum are best or minis cut in half
2 cups shredded sharp Cheddar cheese – divided
Heat oven to 350 degrees.
Grease a 1 ½ quart casserole dish and set aside. Cook the rice in the water, bring to a boil and simmer covered. If using brown or whole grain follow the package directions.
In the meantime, in a sautee pan, add everything from the oil to the paprika. Sautee 5 minutes.
Add the rest and 1 cup of the cheese.
Place into the casserole dish and cover with remaining cheese. Bake for 20 minutes until hot.