Recipe of the Week
Choose-a-Flavor Quiche
December 2, 2010

A better vehicle than quiche has never existed to use up leftovers. The recipe is very versatile… simply use whatever you have leftover. I must confess, I stole this recipe almost directly from the Better Homes and Gardens cook book. My only addition to the mix is the fresh herbs. Mix and match your leftovers next time and see what you create!

*Pastry for a single crust pie… I like to make a deep dish quiche
*1 ½ cups of shredded Swiss, Cheddar, Monterey Jack, Mozzarella or any mixture thereof
*1 Tablespoon flour
*3 beaten eggs
*1 ½ cups whole milk
* ¼ cup sliced green onions (I substitute with chopped Anaheim peppers sautéed in EVOO.)
* ¼ teaspoon salt
*1/8 teaspoon black pepper
*Dash of nutmeg… Just enough to make people wonder what the flavor is
*1 Tablespoon of your favorite fresh chopped herb… my favorite is dill
* ¾ cup total of chopped cooked chicken, crabmeat, ham, shrimp, scallops or any mixture thereof.

1.) Prepare or purchase pastry for a single crust pie. Do not prick the crust with a fork. Line the un-pricked pastry shell with a double thickness of heavy duty foil.

2.) Bake the crust in a 450 degree oven for 5 minutes. Remove foil. Bake for 5-7 minutes more or until pastry is nearly done. Remove from the oven. Reduce oven temperature to 325 degrees.

3.) Meanwhile in a bowl, toss the shredded cheese and flour to make sure it is thoroughly mixed. Set aside.

4.) In another mixing bowl, stir together eggs, milk, onion, salt, black pepper, nutmeg and your favorite fresh chopped herb. Add whatever meat you have chosen and stir well. Add the shredded cheese and flour mixture. Mix well to incorporate all of the ingredients.

5.) Pour egg mixture into the hot pastry shell. Bake in the 325 degree oven for 55-60 minutes or until a knife inserted near the center comes out clean. It will be necessary to cover the edge of the crust with foil to prevent over-browning. When the quiche is finished cooking, let it stand for 10 minutes before cutting and serving.

Quiche can be served hot, cold or at room temperature.