Quiche is one of my favorite dishes.
It is so delicious – and so easy to fix in a pinch. It also freezes well, so when I get into a cooking mood, I make a few and freeze several pieces for meals on the go.
Why I love quiche
Quiche is always associated with French cooking, but it actually originated in Medieval kingdom ruled by Germany. That area was later renamed Lorraine by France. “Quiche” comes from the German word “kuchen,” meaning cake.
No matter the origin, quiche is an amazing dish that can be made with virtually anything you have in the refrigerator. The base is eggs. You can add cream, milk or dairy-free milk (I usually just go with eggs). You can make it with a crust or without. The filling is just about anything. I’ve used bison sausage, turkey sausage, seasoned chicken, arm roast slices, kale, asparagus, onions, grated carrots, zucchini (always a family FAV), and leftover fried potatoes.
One of my food allergies is egg yolks. While it isn’t a terrible allergy, I am careful not to over-indulge. When I make quiche, I use one whole egg, then the whites of 11 other eggs – or a full dozen. If at my folks house, I will cook up the yolks for the cats, who devour them quickly. They never go to waste! What I love about this is it cuts down on cooking time. I have to double the time in the oven when I used yolks. With mostly egg whites, the quiche is light, fluffy and cooks in about 30 minutes, depending on the number of items I use for filling.
The quiche featured here is a mix of eggs, a potato crust and veggies I needed to use up in the refrigerator.
If you are looking for a quick breakfast idea – or even an dinner meal – try your hand at quiche. Look in your refrigerator for any leftovers that need to be eaten – particularly veggies that are near their freshness date.
Experiment! Be fearless. You might find a new combination that you simply cannot live without.0