Suite cooking: quiche, etc.
I’ll jump on any chance I get to use a kitchen, especially when this chance includes great company! Living in Lewis has its perks: being right next to Hodgdon, having access to most downhill dorms (when there isn’t extremely pesky construction taking place), and newly constructed common areas. But, there are definitely downsides—mainly that I do not have a kitchen at my disposal (#dormlifeproblems).
So, my friends and I decided to have a Sunday night family-style dinner in their Latin Way suite. After some quick thinking, we decided a quiche was the way to go, and luckily, I had some pre-made Trader Joe’s piecrust left over from an apple pie made earlier this week from some lovely Brooksby Farms hand-picked apples. Following the construction of a Dewick-provided salad and a close call from an oven fire, our meal was in full swing. Due to unexpected guests, a common problem whenever anything aromatic is prepared in a full suite, we decided to make an extra frittata, or oven baked omelet, as a supplement.
This recipe is completely versatile—switch out the veggies or cheese for whatever you (or Dewick or Carm) has on hand and use whatever mix of milk/ cream you want; bear in mind however, that the fattier the dairy, the more rich your quiche will be. If making a frittata, aka a crust-less version, be sure to add about two tablespoons of flour to the egg mixture to avoid extra liquid in your final product… and most importantly, enjoy!
Mushroom Onion Quiche
- 1 Unbaked, pre-bought or homemade piecrust, 9-inches
- 1 Cup mushrooms of any variety
- 1 Onion, Vidalia preferred, but any acceptable
- 1 Cup Swiss cheese
- 3 Eggs
- Cups Milk, Skim, 2% or whole all work
- ½ Cup cream or half and half
- 1 Clove garlic
- 1 Tbsp butter
- Preheat oven to 400° F
- Place crust in oven tin and poke with fork or lay over bean-filled parchment paper to prevent the crust from rising while prebaking. Bake until golden.
- Slice mushrooms and onions thinly. Sauté them with the butter until brown, adding minced garlic in at the end to prevent burning. Set aside to cool.
- Once crust is golden, remove from oven and allow to cool as well. Reduce oven temp to 375°
- Combine eggs, milk, cream and about half a teaspoon each of salt and pepper. Whisk until frothy.
- Place half of the cheese in the bottom of the crust. Layer the mushroom/onion mixture on top. Pour the egg mixture over this, then finish with the remaining cheese.
- Place in the oven for 30-40 minutes, until edges are golden and center is no longer loose.
Cover image from http://milocup.wordpress.com