quel quiche!

So far, our spring break has been packed with eggs, milk, crust, and cheese. Yum! In a span of a scant 5 days, I have made two quiches, both entirely homemade, from the crust to the meaty fillings. And best of all, I’ve made my distinctly non-francophile husband drool and beg for quiches, to the delight of my quarter-French heart.

The fabulous thing about quiche is that not only does it taste stupendous when cooked well, but it’s also a great way to get rid of leftovers. Five days ago, after staring at the tubs of leftovers in our fridge with much consternation, my eyes clapped on a bagful of roast chicken and a bowlful of baked ham from the weekend. Voila! That took care of two of my three favorite quiches: quiche lorraine (ham and swiss) and roast chicken and gouda. (The third, my dear quiche au poireaux, was sadly neglected, as I had no leeks.)

So I’ll divulge these two oh-so-French varieties in the recipes below, but rest assured that you can toss most any vegetable, meat and cheese in a quiche and it will still taste delicious. And feel free to use the prepackaged crust — that little cheat alone makes the entire quiche-prep process a mere 5 minutes.

P.S. Please forgive the hazy amounts listed below… I really measure and cook by feeling more than number. It makes it difficult to nail down recipes.
P.P.S. I know you’re thinking, “Then why do you have a food blog in which you share recipes? Clearly you are too flighty, emotional, and scatterbrained to create trusty recipes.” To this I shall respond: “Who has the food blog? You or me? All right then.”
P.P.P.S. My skills of debate are about as mediocre as my aptitude for precision.

Basic Quiche

1 deep-dish crust
8-9 eggs
Approx. 1 1/2 cups milk (About three hearty glugs)
S&P
A baby sprinkle of nutmeg
Possible fillings: 1 cup each of chopped ham and swiss, 1 1/2 cups sliced leeks, 1/2 cup sautéed onions and 1 1/2 cup cheddar, etcetera

Whisk together the eggs, milk, and spices. Place the fillings in the crust, then pour the egg mixture over the filling. Bake at 350 until the middle is set, about 50 minutes to 1 hour.