I was preparing for Slashfood's
Garden Party and an Easter brunch on Sunday, and in doing
so, ran some menu ideas by the men who will be guests at my house on Sunday. They saw "quiche"
and immediately recoiled. "I don't eat quiche," was the basic, general sentiment from all of them.
However, I am insistent on having quiche because, like French toast and Eggs Benedict, quiche is a brunchtime staple. So, I have to make it man-friendly. Taking a cue from Pizza Hut, I'm making it "Meat Lover's" with sausage, bacon, and ham.
The beauty of a quiche is that, like pizza, it is a canvas. You can take a basic recipe for the egg and cream filling and embellish it with other ingredients in any way your little heart and stomach desires. Assuming you already have a pastry dough made and ready to go, for a quiche made in a 10" tart pan, beat together 3 large eggs, 1½ c. heavy cream, a pinch of salt (depending on how salty the other ingredients are), and a pinch of black pepper. The easiest thing to do is to place the ingredients like pre-cooked meat, chopped, lightly blanched vegetables or shredded cheese on the pastry in the tart pan, then pour the egg/cream mixture over it. Bake the quiche for about 30 minutes in a 300 degree oven or until the egg filling is set.
Slice it, serve it, and call it a deep-dish egg pizza. The guys will never know.
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