Cue the Quiche
Jordan Lorraine
jlorr454@uwsp.edu
Ever wonder what to do with that extra piecrust that’s lying around? I’m being disingenuous because I certainly never have had a piecrust lying around. Though if you did, you can create the crown jewel of the ‘anytime food’ empire, the quiche.
 
Why is a quiche so darn cool? Well for one thing, it’s French by name and German by design. Also, there is a quiche Lorraine, which means I have a bond with this delicious egg pastry. Did I mention that it’s really cool because it is so quick and easy that you’re better off making a quiche than scrambled eggs as long as you have a piecrust lying around?
 
A quiche, simply put, is a pie filled with custard of milk and cream along with your favorite meats, vegetables and cheese. You can be, however, as fancy as you want. For my quiche, I would use a pre-made, store bought piecrust, lay it in a pie pan and load it up with broccoli, cheddar cheese and sausage.
 
If you have leftover steak or ham, the perfect follow-up to a great dinner is an amazing breakfast, especially if your dinner guest becomes your breakfast guest. Or maybe you enjoy seafood, like shrimp and scallops, but have run out of tasty applications. Make a delicious, savory shrimp and scallop quiche and impress friends and family alike.
 
But setting aside the easy way out, creating a pastry crust and making the entire quiche from scratch can be the most satisfying as well as tastiest experience. There isn’t a more satisfying feeling than creating the perfect flaky pie dough and having it work well in a pie or quiche. Purists will argue that making the crust from scratch is the only way for the quiche to be authentic. But for us, we don’t worry about the purists, we’re college cooks.
 
Easy, delicious and a bit sophisticated, a quiche is a great customizable dish perfect for breakfast, lunch or dinner. The fact that the recipe calls for only two basic ingredients, a piecrust and eggs, means that it’s cheap, it’s good and it’s made exclusively for you.
 
This classic French country dish is simpler to create than you might think.
Photo by Jordan Lorraine.
 
 
 
 
Quiche with Cheddar, Sausage and Rosemary
Adapted from Paula Deen’s recipe ‘Spinach and Bacon Quiche’
 
Ingredients:
6 large eggs, beaten
1½ cups heavy cream
Salt and pepper
2 cups chopped broccoli
1 pound of sausage, cooked
1½ cups of shredded cheddar cheese
2 Tablespoons fresh chopped rosemary
1 (9-inch) refrigerated piecrust fitted to a 9-inch pie plate.
 
1.   Preheat the over to 375 degrees F.
2.   Beat the eggs, cream, salt and pepper together.
3.   Layer the broccoli, sausage and cheese in the bottom of the piecrust, then pour the egg mixture on top.
4.   Bake for 35 to 45 minutes until the egg mixture is set.
5.   Cut into 8 wedges and enjoy.