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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.

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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

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Ingredients

  • 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

Directions

  1. Preheat oven to 400° F
  2. 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.
  3. 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.
  4. Once crust is golden, remove from oven and allow to cool as well. Reduce oven temp to 375°
  5. Combine eggs, milk, cream and about half a teaspoon each of salt and pepper. Whisk until frothy.
  6. 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.
  7. Place in the oven for 30-40 minutes, until edges are golden and center is no longer loose.
  8. Enjoy!

-Isabelle Vrod

Cover image from http://milocup.wordpress.com
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