When considering dishes for Easter, our thoughts turn to quiche. This savory custardy pie, a standard favorite, goes well for breakfast, lunch, dinner, or brunch. And, a big plus, it can be made ahead and warmed up at serving time. Also, you can serve it hot or cold, or at an in between warm temperature.
Quiche is also easy on the budget, made with basic ingredients that we usually have on hand, including eggs, milk, and cheese. And while Gruyere cheese, with its sweet, slightly salty flavor, is often the preferred addition to quiche, we often choose to make quiche with whatever cheese we have in the refrigerator, including the good old American variety. Other cheese options to add to your quiche include Mozzarella, Cheddar, Swiss, and Romano.
Although many of us think of quiche as a French dish, the word ‘quiche’ actually comes from the German word for cake, which is kuchen. But actually the quiche itself resembles more of a pie, baked with or without a crust.
One handy thing about making quiche, is that it can become a “clean out the fridge” item, including those leftovers lurking in the back on the shelf. You can add whatever you have on hand to the basics, such as spinach, broccoli, zucchini, mushrooms, onion, parsley, and tomatoes. Bear in mind, however, that if you use veggies that are high in water content, such as tomatoes, your quiche may come out with a more liquid texture.
You can prepare your quiche using a store-bought crust, including the frozen variety or the one that comes in a can in the cold-food section of the market. And of course, it’s fun to experiment with some new flavor combinations in the quiche itself, such as sliced apples and sharp Cheddar, which bake into a fragrant dish that’s nice for Easter brunch or for a nice spring offering. To complete the meal, just add a fresh salad, using tossed greens or fruit. Here’s to finding some new ways to flavor a lovely quiche for spring!
APPLE CHEDDAR QUICHE
3 tablespoons butter
3 medium apples, peeled and diced
1 10-inch pie crust, partially baked
1-1/2 cups grated sharp Cheddar cheese
1 cup cottage cheese
1-1/2 cups half & half
1 teaspoon sugar
¼ teaspoon cinnamon
Preheat oven to 375 degrees F. Melt butter in medium skillet; sauté apples in butter about 5 minutes. Place in pie shell. Scatter Cheddar cheese on top evenly. In mixing bowl, beat together eggs, cottage cheese, and half & half. Pour over apples and cheese. Combine sugar and cinnamon; sprinkle over top.
Bake for 30 to 45 minutes until custard is firm. Makes 6 servings.