Radical Cooking - Quiche Me Quick

Cooking outside the take out box
Faster, better, cheaper and healthier

Now I know what you're thinking..... quiche, yuck!

A square of yummy quiche
served with lightly
steamed and buttered garden
Yes, quiche has gotten crummy.

Once upon-a-time, quiche was the darling of the bistro set.  Commercial cooking knew a good thing when it saw it so it took it over, cheapen-ed the ingredients, poured it into a hydrogenated crust and froze it.  The result was ho-hum at best and watery, soggy, and stringy at worst.  Not worth the caloric price any way you slice it.

But real quiche is, well, really good.  It's light and delicate and rich with flavor.  It has a tempting texture that you can really roll your tongue around. 

So today, dear readers, I'm going to take you back to the days of real, wonderful, light and yummy quiche.  And not only that, I'm going to take some radical steps to make your cooking so much easier and so much better.

Magically whips up in 5 minutes - even if you use fresh broccoli (which you should). 

Farm fresh eggs make
your quiche even better

Baked in a square pan, there's no crust to fool with and no one will miss it. 

This gossamer custard of eggs and cheese is tall enough to really sink your fork into.  Divine - and so radical!  It a new way to cook a classic, old fashioned culinary treasure! 

Radical Quiche
No crust.  No work.   Just kudos for the cook.  You're going to love this recipe! 

Makes 1 (8 inch) square pan
Serves 4 to 6
Uses an 8 inch square pan

2 1/2 cups milk (whole or 2 % - other kinds including soy are not recommended)
6 large or extra large eggs (1 1/2 cups)
1/4 cup biscuit mix (like Bisquick)
Dash of your favorite hot sauce (I like 1/2 teaspoon Tabasco)
1 cup shredded sharp cheddar cheese (lightly piled into cup to measure - not packed)
2 1/2 cups  broccoli (fresh, lightly steamed and cooled or frozen, thawed and well drained)
Garnish - pinch nutmeg (optional)

Good quiche, like a rose, is
delicate and light - baked
till just set
Position oven rack so quiche will bake in center.  Preheat oven to 325 degrees.  Lightly butter pan or coat with baking spray.

Whisk together milk, eggs and biscuit mix.  Stir in cheese and broccoli.  Pour into prepared pan.  Sprinkle nutmeg  lightly over top to garnish.  Do not use much nutmeg - just a pinch.

Bake till set to a very light touch - about 1 hour to 1 1/4 hours.  When done, the quiche will be slightly puffed and have a hint of browning here and there.  Do not over bake.

Remove from oven.  Cool 10 minutes before attempting to cut.  Quiche will fall apart if you cut it sooner.

Karla's Tips

To steam broccoli Clean and chop broccoli.  Microwave (covered) with 1 tablespoon water until fork tender - about 2 minutes.  Cool.  Drain well.  It is not necessary to heat or steam frozen broccoli. Just thaw and drain.

Hot Sauce - Adds depth of flavor not heat.  Omit it if you must but a dash or less of hot sauce really adds to the rich taste.  Don't over do it.  A little does a lot.  We're looking for complexity of flavor here - not heat.

Cheese - I like white cheddar but orange cheddar works well too.  Don't use American cheese or Velveeta in this recipe.  Use cheddar.  And, btw, the quich is only as good as the cheese so make sure the cheese you use is really good.  Not sure which cheddar to use? Use Kraft brand and shred it yourself.

Always shred cheese yourself.  Pre-shredded cheese is lesser quality cheese as it's dusted with an invisible coating of starch or cellulose to keep it from sticking together.  While we've come to rely on pre-shredded cheese, it just does not taste as good as the kind you shred yourself.

Nutmeg - This is a nice, interesting taste addition to this quiche but you can leave it off if you're not sure about it.  Be careful not too use too much, however.  If you do, it will taste bitter instead of accenting the delicate flavor if the quiche.

Reheating - Got leftovers?  Reheat very briefly in the microwave, lightly covered.  Heat too long and you'll get rubber.


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