"The Author-Preneur with Something To Say That You'll Love To Read."

Quiche Me in the Morning...then just walk away

Quiches are fun.  Think of the varieties of quiches that can be had.  Start with the thought that most quiches are just an egg and cheese pie with other stuff thrown in.  Then, ask the question: "What do I want to throw in?"  That includes a huge array of vegetables and a vast array of meats.  The combinations are endless.  Then, there is the whole question of, what cheese or cheeses compliment the vegetables and or meat you have selected?

Wow.  What a selection.  Add to that that you can eat a quiche for breakfast, lunch, dinner, or snack - hot or room temperature (I am not a fan of cold quiche - but some are).

At a recent retreat I served a bacon and cheddar quiche, a sausage and extra sharp quiche, and a broccoli and cheddar quiche for breakfast.  The kitchen staff stand at the line to attend to the immediate needs of the guests.  I tend to hang back - in the kitchen - and listen to what people are asking or saying to each other.  It helps me to gather input from the guests, without them knowing I am getting the info.

This one man said, "What the heck is that?"  When the reply, "Quiche" was given, he responded, "For BREAKFAST?"  Turns out he had never had quiche for breakfast.  He made it a point to find me (he did not know I had heard his response) and tell me that he had never had quiche for breakfast, but that it made sense, and it was GOOD!  Sometimes we gotta step out of the comfort zone.

Six eggs and a half a cup of milk or cream will cover the liquid for a 9" crust.  But, plan your crust, and your fillings and cheese carefully.  You need to play with how much you will add.  Sometimes the cheese dominates my quiche, sometimes the asparagus.  It all depends.  Put the cheese into the bottom of the quiche, add some guts, and then pile the rest (and majority of the cheese) on the top.  Drill a hole in the center of the cheese with your fingers and slowly, ever so slowly, pour in the egg/cream mixture.

Lots of folks don't like to put too much "spice" into their quiche.  All my quiches have garlic, sea salt, and coarse pepper - varying measures.  I blend it right into the egg/cream mixture so it spreads out in the pouring. Don't forget dill, basil and rosemary are great herbs - especially fresh - for the majority of quiches.  In some cases tarragon and sage are also a hit.

As with any other food - PLAY AROUND WITH YOUR RECIPE.  Ain't no fun if you don't experiment.

Ciao!

+Tom


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