When I first started this blog I had the idea to do a series of posts called “Fallen Quiche” to memorialize my many, many botched recipes into cyber history. I have been waiting for an opportunity to share with the world my culinary inadequacies but have since been without an example. A combination of years more experience in the kitchen than I had when I first got married and simpler meals heading into spring have increased the likelyhood of successful recipe execution.
Alas, to no one’s surprise at our dinner table, I have failed. *hangs head*
This is a Tomato Quiche from http://rcm.amazon.com/e/cm?t=m0bdd-20&o=1&p=8&l=bpl&asins=083619263X&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrMore-With-Less Cookbook (World Community Cookbook). I adore this cookbook for many reasons. It is easily understood, keeps you on a budget and was recommended by my Tuesday Girls to the Rescue Coffee Group.
It’s kind of a secret society.
The recipe is very simple but like every recipe it does call for one main ingredient or should I say requirement.
Do not lock yourself in an office with three noisy boys and TwitterMoms or you will not hear the timer.
This is a crucial guideline.
Typically my children love this and they even ate it tonight after flicking off the burnt crust. I have always been afraid to try a quiche. Fear of falling, I guess. After having many friends tell me that making a quiche was easy I thought I might give it a try. After one of my girlfriends told me that you could substitute just about any ingredient (leftovers, different meats and veggies) and even bake it without a crust, I knew it was something I would be in to. I am nothing if not flexible and I never follow a recipe completely. It’s not my style.
Preheat oven to 375 degrees
Prepare 1 9″ pie shell. Bake for 10 minutes
Place in shell:
2 c. chopped or sliced tomatos
1/2 t. basil (oregano)
1 t. salt
1/8 t. pepper
1/2 t. sugar
4 scallions chopped (onions)
Spread over tomatos:
1/2 c. grated swiss cheese
1/2 c. grated cheddar cheese
2 eggs, slightly beaten
2 T. flour
1 c. evaporated milk (reg. milk)
Pour over cheese and bake at 375 for 45 minutes, or until set. Cool 5 minutes before serving
Mary Lou Houser, Lancaster, Pa
Carry Dueck, Saskatoon, Sask