Yeah, most cleaning projects would qualify, but I really needed to get the fridge purged and use up all the odds and ends in the vegetable drawer. My first thought was quiche, of course!
With the fresh eggs and my new found love of pie crust, quiche seemed like the perfect meal solution. Throw out your stereotypical visions of Quiche Lorraine. You can put anything in a good quiche base. All you need is a pie crust (which I shared how to make on National Pie Day) and a custard - eggs, milk or cream that you flavor with herbs, meat and vegetables.
Okay, so grab a crust to "blind bake" (pre-bake with pie weights, beans or another pie tin so the crust doesn't puff off) and let's unload the refrigerator.
I found an onion in my pantry and sauteed it with a few stray slices of bacon and some leftover pancetta. This will add a ton of flavor to my quiche.
Then I partially steamed some broccoli so the slices would be cooked all the way through. I left the spinach raw since it cooks so quickly. Then with a generouls cup of shredded sharp cheddar and some Parmesan cheese, I was set to make dinner.
Fill it up however you like, I like mine brimming with veggies, just leave a 1/2 inch gap between the top of your filling mixture and the top of the crust. For good measure, when preheating the oven slip a baking sheet on the rack below to catch any filling that might bubble over.
Quiche is a spin on the French classic, but you don't have to stick with classic ingredients. Clean out that vegetable drawer, experiement and find a mixture that your family loves. Quiche can be anything you want it to be. Ready to get baking?
Clean-Out the Fridge Quiche
You Will Need:
- 1 blind baked pie crust (bake for about 7 minutes till crust is slightly golden brown)
- 3/4 c. meat of choice ( bacon, pancetta, ham ground beef, etc.)
- 1/2 yellow onion, diced fine
- 1 1/2 c. vegetables (partically steam harder veggies like broccoli, but you can leave the spinach raw)
- 4 eggs
- 1 Tbsp. flour
- 1 c. whole milk
- 1 1/2 c. sharp cheddar, grated
- 1/4 c. Parmesan cheese, grated
- 1 Tbsp. dried chives
- 1/2 tsp. salt and 1/4 tsp. pepper
Preheat the oven to 375 degrees.
Start by browing the meat in a skillet if necessary. Set the bacon or ground beef aside to drain on a paper towel. In the same pan add the onions to saute. Cook on low till translucent.
In a medium bowl, whisk together the eggs, flour, milk, chives and salt and pepper. Add in the cheese, vegetables and meat. Stir well and then pour this mixture into the prepared pie shell . Leave 1/2 inch space between the top of the filling and th top of the crust to avoid it bubbling over.
Bake for 35 to 45 minutes or until the top is dry and the quiche only jiggles in the center. The quiche will continue to cook as it sits. Wait 10 minutes before cutting into the quiche. It can be served warm or cold.
Now, what do you like in your quiche?