Saturday, September 26, 2009

Quiche Florentine

If you are ever in the mood for eggs, try making a quiche. It's easy and pretty darn delicious too. Quiche is of French origin, it is a baked egg custard served on a pastry shell. The best thing about this dish is you can add most anything you want as a filling. You are only limited by your imagination and how the flavors go together. Most quiche are savory and this one is filled with chopped spinach and artichokes, onions, ham and shredded cheese.

Start off with a pie crust. You can either get a pre-made pie shell (as shown above) or buy pie dough and cut it to fit any baking dish. To fill up one of these pie shells, you need approximately 8 large eggs and half a cup of light cream. Remember to season the eggs and cream mix with salt and pepper. To put the quiche together, first sprinkle some shredded cheese (Cheddar or Monterey Jack) on the bottom of the shell (be generous). Next, add your filling, which in this case are chopped fresh spinach and artichokes plus onions and shredded ham. Now, fill the pie crust up with the eggs and cream mixture right up to the top. Sprinkle more shredded cheese over the top surface of the quiche and you are ready to bake. Pre-heat your oven to 350F and bake for 40 minutes. Check for doneness by inserting a toothpick into the middle of the quiche and make sure it comes out clean. Oh, one more thing. When you bake the quiche, make sure that you place it on a sheet tray in case the eggs boil over and make a mess out of your oven.

And that's it. You got yourself the perfect breakfast.

No comments: