We still have a pie crust in the freezer, staring at us... so, tonight I'm making quiche! I found a basic quiche recipe on allrecipes.com, dug around the kitchen for some add-ins and went to work.
Basically, you need 4 eggs, a cup of half and half, 8 oz. cheese, 4 cups greens, and 2 medium onions. And then some salt and pepper and stuff. I love cooking from basic recipes, because you have a lot more freedom to jazz it up however you want.
I had feta cheese and a little hunk of sharp cheddar, which if my calculations are correct, is the exact amount of cheese needed. Because, as you know, there is no such thing as too much cheese. If you disagree, you probably shouldn't be reading our blog. Also, you're crazy.
We had large-ass onions, so I sauteed one of those.
I didn't have half and half, but after a little internet research, I discovered that 4 1/2 teaspoons of butter + some milk is the same thing-ish. Melt the butter, then add enough milk to equal 1 cup.
|this is about 4 1/2 teaspoons, eyeballed.|
Mix that with the eggs and cheese...
And then add the onions and greens. This quiche is greek, so I thawed the rest of the frozen spinach, and sliced up some tomato.
Pour it in the pie crust, which is on a baking sheet (so it cooks evenly).You could throw chopped tomatoes into the mixture, but I decided to get all fancy-pants and put slices on top. That's why I can blog about it. Fancy-pants.
Bake at 375 for about 35-40 minutes, until your knife comes out clean. Let it cool for about 5 minutes.
I will definitely use this recipe again. It wasn't too egg-y, and the feta was perfect. It's a lighter, less cheesier cheese than mozzarella. I might try zucchini next time...
I can't be the only one who thinks of this song whenever I eat quiche, right?