Fridays are "Foodie Fridays" here at Living in the Light! If you're new here (especially if you're visiting from the A to Z Challenge)--welcome!! I'm so happy you're here. Check out my "About Me" page HERE, some of my favorite posts on marriage HERE, and my two most popular posts HERE and HERE.
One wouldn't think that "Q" would be an easy letter about which to find a topic, but since it landed on Friday, my first thought was "Quiche"! (I also considered quinoa, but I haven't had much experience cooking with that yet.)
Quiche wasn't something I ate much growing up, but just a few months ago I came across this recipe on Elsie's blog, Back to the Source. I was inspired. Here is a dish that is simple to make, requires virtually no measuring (which I rarely do anyway), is extremely adaptable, and can be suited to anyone's taste and refrigerator contents. Plus, it's a meal in itself, incorporating all the food groups into one dish. And it doesn't require meat (although that can be added), making it a very frugal meal as well.
Photo credit: Back to the Source
The basic components of quiche are these:
Click HERE for Elsie's "recipe" (the post is titled, "How to Make Quiche Without a Recipe") and specific instructions, as well as mix-in ideas.
Here's how I usually do it:
The pie crust I use is Betty Crocker's recipe, except I use white-whole-wheat flour instead of all-purpose and sometimes coconut oil in place of the shortening.
I use 4-6 eggs, depending on how much of the "other stuff" I want to mix in;
about 1 cup milk;
1-1 1/2 cups shredded cheese (any combination at all, but I usually use cheddar and whatever else I have)
1/2 cup yogurt or cottage cheese
1 cup or more spinach, either fresh or frozen (if using frozen, thaw first)
1/2 cup tomato, chopped
basil, oregano, and/or tarragon, about 1 tsp total
salt and pepper to taste
sometimes some onion, about 1/4 cup, chopped fine
1-3 cloves garlic, minced
Beat the eggs, milk, and yogurt. Fold in the cheese and vegetables. Mix in seasonings. Pour into prepared pie crust and bake at 375 degrees for 45 minutes to an hour. The cooking time will depend on the consistency of your egg mixture. Keep an eye on it, and after about half an hour check every five to ten minutes. When it no longer "jiggles" in the middle, it's done.
We like this for breakfast, lunch OR dinner, and the leftovers are always great, too!
Have you ever eaten or made quiche? What do you like in it? What other foods can you think of that begin with "Q"?