Most folks know that I don't cook. I mean, I can follow a recipe and I can cook stuff if really necessary, and I'm particularly fond of a hot breakfast, but all in all, cooking is simply Not My Thing. Now, baking, on the other hand, is definitely my thing, though it tends to lead mainly to cookies and cakes and pies and other stuff that is not the sort of stuff one should be consuming tons of. So a few days back I decided to wield my special culinary skill in the pursuit of healthier food. I made quiche!
Well, okay, it has half-n-half (fat!) and lots of cheese (fat!) and eggs (protein! oh and maybe some fat...) but it also has BROCCOLI. I'm quite sure the presence of broccoli counteracts everything else going on. Plus, of course I made my own crust to avoid the transfat in store-bought ready-made crusts (don't use these! They all have partially hydrogenated oils! Badness!).
Really, making the crust yourself is so simple -- messy, yes -- but so simple -- here is my effort:
Perhaps it has a few more finger dents in it than is acceptable in finer dining establishments but by golly, it is handmade and proud of it. To fill it, I took a recipe from my Pillsbury cookbook for quiche lorraine and instead of the spinach and bacon, which I don't like, put in mushrooms and broccoli. It called for 1-1/2 cups of half-n-half and four eggs, which I kept the same. It also called for 8 ounces of Swiss cheese, which I didn't have and didn't want anyway -- what I did have was 4 ounces of cheddar and 4 ounces of parmesan-romano mixed. In that all went:
That's what I like about quiche -- how versatile it is. Other than the eggs and cream and crust, just toss in whatever veggies and cheese you like. Or smoked salmon or ham if you eat that sort of thing. Anyway, it came out looking quite appetizing:
And I'm happy to report that it tasted great, too!