When I’m in a quandary about making dinner for my kids, my go-to meal is quiche. It’s simple and versatile — often you can dig through your fridge and find vegetables, cheese and eggs that will make a fine quiche. There’s also something warm and comforting about it. Rather than using a pastry crust, which is the traditional mode of quiche making, I’ve been using frozen hash browns as a crust as it saves time and is yummy. I generally throw in vegetables in my quiche – sautéed spinach, mushroom and tomato with feta – is a favorite, but we also like leeks (sautéed in butter) and mushrooms with swiss cheese. I also use a porcelain quiche dish or stone tart dish.
Experiment with different veggies and cheese – you can’t go wrong. It’s an egg dish that can fulfill the vegetable and protein food group – and satisfies.
Martha Stewart has several good recipes for quiche. Here’s one that will make you happy:
- 2 tablespoons butter, softened, plus more for pan
- 1 package (1 pound) frozen hash brown potatoes, thawed
- 12 large eggs
- Coarse salt and ground pepper
- 1 1/2 cups reduced-fat sour cream
- 1 package (4 to 5 ounces) soft goat cheese, room temperature
- 4 scallions, thinly sliced
1. Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.