They say that quiche is the quintessential food from the 80s — well, it had been ages since I made one, but probably not that long.
There was some asparagus in the fridge. And some cheese. So why not make one? Or how about two?
Asparagus and eggs are such a natural combination.
The first quiche I made had no crust — so it was really more like a frittata than a quiche. I mixed 3 eggs, 1/2 a cup of milk, 3/4 cup cottage cheese (this is a little unusual — the classic quiche is just eggs, milk (or half-and-half)–salt, pepper and a little cayenne. I tossed in some grated cheese (sharp cheddar is what I had), poured the mixture over some sauteed green onions and garlic that I’d put in the bottom of the pie plate, laid the asparagus on top and sprinkled with a little more cheese.
It was a very nice little supper accompanied by some brown rice and salad.
Then I decided to make a quiche. A real quiche, I mean (albeit a small one). This one had a pastry crust that I pre-baked for about 15 minutes. Then I used a similar method for the filling (although I left out one egg yolk), added some spinach to the sauteed onion and garlic to go on the bottom of the crust, and switched the cheese to Gruyere. (This is a small 8-inch pie shell, though. For a bigger pie, you’ll need more of everything. A basic guideline is 4 eggs, 2 cups milk or half-and-half, and a cup-and-a-half of grated cheese — but you can vary this.)
It was even more delicious, and the crust made it more satisfying.
With a couple cups of coffee and the New York Times, it was just right for a Sunday morning. Here’s to the 80s!