Quiche Recipie
Not my usual blog post, but some one requested the recipe, and I said to my self:
"Why send it to one person by e-mail, when I could just blog it?"
Ambient transmission of information is really cool, it is what Web 2.0 (the real Web 2.0, not the buzz-hype) is all about.
Anecdotally, I recently had an issue with the office communal coffee maker. No one had used it in well over a year (since before I started). When we tried to establish it as a new routine there was a lot of enthusiasm, but the results were horrible. I ended up buying my own french press because I just couldn't drink the coffee brewed by the coffee maker, but others continued to use it suffering in silence.
I decided to do something about the situation, so I bought a liter of white distilled vinegar and posted the directions for using it as a cleaning solution on an internal Intranet FAQ application. My intention was mirthful, but as it turns out the information transmitted by osmosis to at least one other department resulting in an improved the quality of coffee, and therefor quality of life not only for my department, but at least one other as well.
Quiche is one of my favorite foods to make, one reason is it is incredibly flexible as is apparent by the recipe below. You need Eggs, and a crust but aside from that most of the other ingredients are pretty much negotiable (though cheese is probably a requirement for most tastes).
So without further adue, a recipe for Quiche:
"Why send it to one person by e-mail, when I could just blog it?"
Ambient transmission of information is really cool, it is what Web 2.0 (the real Web 2.0, not the buzz-hype) is all about.
Anecdotally, I recently had an issue with the office communal coffee maker. No one had used it in well over a year (since before I started). When we tried to establish it as a new routine there was a lot of enthusiasm, but the results were horrible. I ended up buying my own french press because I just couldn't drink the coffee brewed by the coffee maker, but others continued to use it suffering in silence.
I decided to do something about the situation, so I bought a liter of white distilled vinegar and posted the directions for using it as a cleaning solution on an internal Intranet FAQ application. My intention was mirthful, but as it turns out the information transmitted by osmosis to at least one other department resulting in an improved the quality of coffee, and therefor quality of life not only for my department, but at least one other as well.
Quiche is one of my favorite foods to make, one reason is it is incredibly flexible as is apparent by the recipe below. You need Eggs, and a crust but aside from that most of the other ingredients are pretty much negotiable (though cheese is probably a requirement for most tastes).
So without further adue, a recipe for Quiche:
The lower numbers of this recipe are more appropriate for a thinner pie pan, and the original Quiche used the smaller amounts indicated below. I think the second Quiche turned out better and it used the larger amounts, but required a slightly thicker pan.
You will need:
Set Oven to 350.
Gently press down any bubbles in the pie crust before it cools.
Cut the sausage into thin slices, if you don't want to break them up into crumbles as you sauté, chop them into small pieces.
If the Spinach has long stems (more than an inch), you may want to slice them off (and include them or discard them).
Coat frying pan with oil (or use spray), sauté the spinach and sausage. Crumble the sausage as it cooks if not already crumbled. Sauté until spinach is very dark green and very limp. Remove from heat and set aside.
In a bowl break the eggs, add salt, scramble.
Add in flour gradually, mixing well with fork or whisk. (if you use it, I have omitted it before with satisfactory results).
Mix shredded cheese in with egg mixture.
Pour mixture into the crust.
Bake uncovered for 40 minutes. A done Quiche will have a slightly brown top and a toothpick inserted into the center will come back out clean.
You will need:
- A Pie Crust - You could make this by hand, but I just get Pillsburry rolled up crust. Frozen crusts also work, but I like the results from a rolled crust better.
- 5-6 Eggs
- Couple of pinches of salt (or more to taste).
- 1 Tablespoon of Flour (probably optional, I have made it without flour before)
- I used King Aurthur Whole Wheat Flour but any all-purpose flour should do.
- 1 3/4 - 2 cups of shredded cheese.
- I used a Monterey/Colby blend.
- 1-2 Sausages (about 4-5 inches long each, about 1 inch diameter).
- I used Archer Farms (Target Brand) Spinach and Feta Sausage.
- Handful of fresh spinach (1/2 cup to 1 cup). I used baby spinach.
- 1 Tablespoon of oil (Vegetable/Olive) or liberal dusting of Pam-like spray.
Set Oven to 350.
Gently press down any bubbles in the pie crust before it cools.
Cut the sausage into thin slices, if you don't want to break them up into crumbles as you sauté, chop them into small pieces.
If the Spinach has long stems (more than an inch), you may want to slice them off (and include them or discard them).
Coat frying pan with oil (or use spray), sauté the spinach and sausage. Crumble the sausage as it cooks if not already crumbled. Sauté until spinach is very dark green and very limp. Remove from heat and set aside.
In a bowl break the eggs, add salt, scramble.
*For a fluffier result add two table spoons of Milk and beat vigorously (oops, I didn't have milk this time).
Add in flour gradually, mixing well with fork or whisk. (if you use it, I have omitted it before with satisfactory results).
Mix shredded cheese in with egg mixture.
Pour mixture into the crust.
Bake uncovered for 40 minutes. A done Quiche will have a slightly brown top and a toothpick inserted into the center will come back out clean.