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I’ve been struggling with my quiche recipes for a while now.  It really seems that there is no real way to ‘cheap out’ with quiche.  I tried to replace the cream with milk and I’ve tried to add less cheese, or less eggs, to cook it more or cook it less, but it’s never the perfect consistency.  But, dammit, sometimes I just crave quiche!

I guess that I’ll just have to do it decadently right.  Thank goodness I had an accomplice!  My awesome neighbor came over for a mini potluck dinner complete with copious picture snapping and vino.

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Greek Quiche

Serves 4 alone or serves 6 with sides, like the delish apple salad my neighbor brought!

This salad had feta cheese, apples, cranberries, avocado and poppy seed dressing, yum!

This salad had feta cheese, apples, cranberries, avocado and poppy seed dressing, yum!

Cost approx $.76 per serving

Ingredients

  • 1 pie crust – I use the Williams and Sonoma recipe, omitting any sugar for a savory application.  Any recipe you like will do, or store bought if you’re in a hurry. ($1)
  • 2 onions, thinly sliced ($.33)
  • 1 1/2 lb baked potatoes, peeled, 1/4 inch sliced ($.30)
  • 2 Tbs mint pesto – from when I got all those herbs!  But any herb pesto would be delicious in this recipe
  • 1 1/2 cups feta cheese ($.99)
  • salt and black pepper, to taste
  • 4 eggs ($.48)
  • 1 cup Half and Half ($.47)

Preheat the oven to 350 F.  Roll out the pie crust and lay it in a 2 inch deep 8 or 9 inch cake pan, crimp the edges around the top rim of the pan.  Prick holes in the bottom of the pie crust for ventilation.

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Lay a piece of parchment pan over the pie crust and put down pie weights.  [You can use anything to weight your pie crust, uncooked beans, metal nuts or a large can full of industrial staples like I do…]  Cooking a weighted pie crust is called blind baking, the weights keep the crust from shrinking or moving around.  Bake for 25 minutes, or until it is just starting to brown.

Saute the onions until they are a dark caramel color, remove from heat and stir in the pesto.

Whisk the eggs, half and half, salt and pepper together, just like making scrambled eggs.

To assemble the quiche, start by putting down a layer of potato slices, then sprinkle with the pesto onions and a handful of feta cheese.

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Repeat layering until all the ingredients are used up, ending with a layer of potatoes and a sprinkle of the feta (this is purely aesthetic, if yours doesn’t work out that way, I promise it will be just as delicious.)  Slowly pour the egg mixture over layered goodies and let the eggs seep all the way in.

Bake for 30-45 minutes or until the eggs are set.  In the immortal words of Chef Scott, my Baking and Pastry instructor, the way you tell that a quiche is done is that “It should jiggle, but it shouldn’t ripple.”  Remove from the oven and let set and cool for 5-10 minutes before you dig in.  Now you’re ready to open a bottle of wine with friends and enjoy!

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