Quiche Anyone?
Posted by terrepruitt on March 27, 2017
As you may know – because I talk about it a lot – we get a box of organic produce delivered twice a month. The service we have might be different from ones you have heard of because it is not the type of Community Supported Agriculture (CSA) that is or used to be the norm. The CSAs that I knew of were ones where you purchased them for months and you got what they shipped (or what you picked up). But this one allows me to pick what is in the box – kinda of defeating the purpose of why I joined in the first place, but in the end proving to be best and less wasteful. Sometimes those fruits or vegetables that I didn’t know what to do with would just go to waste. So now I can decide. But, like many CSAs you can choose to ADD things to the delivery . . . like flowers or farm fresh eggs or honey. Well, I never do that. But recently I decided to order a quiche.
I ordered the quiche thinking I could pop it in the oven and have a yummy meal. The description said it was the perfect base for adding fresh herbs or sautéed veggies. I bought some mushrooms in anticipation of added them atop the quiche. When I saw the box with the quiche in it I was somewhat annoyed because it did not look like it could feed 4 to 6 people. It was very small and not even close to be the size of an average pie. Then I picked up the box and noticed it said DIY Quiche Kit.
SNAP! I have to make the thing?!?!? If I would have know that I would not have ordered it. To me the price included it being made. Anyway, I was stuck with it. So what was I going to do but make the damn thing.
The produce box that week included fennel – and you know I love fennel. So I sautéed the fennel and put it in the quiche.
One of the reasons I did not want to have to make the quiche myself is because I am no good with dough. As you can see it did not matter that the dough was already made and all I had to do was roll it out. Even rolling dough out proves to be a challenge for me. The dough, however, was super-duper yummy! I think they sell that dough local enough that we can get some. It was so good.
So, I made the quiche. And now that I have made a quiche, I do plan to make more. I have been thinking I will even make my own crust. I mean the recipes for crust I have seen seem easy enough (but, ya think rolling out dough would have been easy). And the recipe for quiche is really easy, I mean, cheese, eggs, and half and half. How easy is that? Adding whatever veggies I want doesn’t make it that much more difficult. So, that is the plan. I am going to make quiche . . . .eventually, I have other stuff I am trying to deal with now first.
This one completely filled the dish. I thought it was going to overflow. Then it started getting too cooked on the edges but was not cooking in the middle. So I put it in a foil wrap. I didn’t want the bottom crust or the side crust to burn. I ended up having to cook it much longer than instructed, about 20 minutes longer.
Here is the recipe and a bunch of pictures of the one I made.
Do you like quiche? Do you MAKE quiche?
Terre Pruitt's Blog 
Akuokuo said
Looks great!!! Here’s a quiche recipe to add to your repertoire– from Thomas Keller:
http://www.foodandwine.com/recipes/over-top-mushroom-quiche
Enjoy!
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terrepruitt said
Yum. Sounds good!
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Akuokuo said
🙂
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Michele Moyer said
Looks delicious, I love Quiche and since mostly not eating grains anymore, I have found that a crustless quiche is also delicious, I love how versatile it is and most often we eat it for breakfast. Looks like you turned that initial disappointment into a lovely meal!! Way to go!
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terrepruitt said
So, what do you put in your “quiche”? I always thought quiches were crusts filled with eggs, cheese, and cream. Perhaps there are no rules, I have in my “to blog about” folder an idea about doing a post about the difference between quiche, frittata, and cake but it seems like with so many different eating styles everyone uses the names interchangeably.
And thanks, the having to MAKE it was the disappointing part . . . I mean really, the price should have included prep!
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Michele Moyer said
I put eggs, a small amount of cheese and lots of veggies, sometimes bacon or ham, also substituting coconut cream instead of the half and half…crustless quiche it’s a thing!!
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terrepruitt said
Sounds like a frittata. And I was curious because we just talked about you not eating dairy, so I wondered what you put in it. That is what I am saying, it is like the names don’t really mean anything if one thing is not what defines it. 🙂 If a quiche can be called a quiche whether it has a crust or not, what makes is a quiche? Kinda like vegetarian bacon?
I have a post started, but, like I said, it doesn’t sound like definitions can vary. And part of what started me researching was “crustless quiches” . . . well, then what makes it a quiche? Could be that I make crustless quiches all the time!
XO Thank you so much for reading, commenting, and sharing your breakfast ideas! XO
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Michele Moyer said
Oh it’s all too confusing for me! I probably call everything a quiche – I think of frittata as more “eggy” and less creamy. I had not really thought about crust being a criteria of quiche (I bet there is a rule about that), and I have seen recipes with sweet potato for the crust, but then would that be like vegetarian bacon? I can’t wait to hear what you find out 🙂 Food is so much more fun today! XO
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terrepruitt said
Yeah, less cream and cheese in a frittata than in a quiche, but again since you are not eating dairy I thought you would put less to make it less creamy. That is why I was thinking it would be a frittata. 🙂 OOOOOOOO! Sweet potato crust.
In my preliminary research I found that people call things whatever they want and add and subtract ingredients to fit their diet. That is why I haven’t done the post yet. 🙂 Perhaps the “rules” or labels are more strict say, at a culinary school or something? I also know that there are some things that I have called one thing all my life only to learn that – if following culinary “rules” or labels – that is not what they are!
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