As much as I love eggs, quiche was never one of my favorite dishes. I could appreciate the taste, but a few bites would always be more than enough. Nevertheless, the other day I decided to make one for myself and it makes all the difference.
Forget recipes with carefully measured ingredients. The key to a perfect quiche is filling it with tastes you love. It's that simple. If you don't want it to be too eggy, use less egg and more filler. If you want it to be less dry, fill it up with your favorite cheeses. If you hate to eat eggs without bread, make sure some grainy flavor and texture comes through in the pie crust.
The above quiche is a super-quick crab and asparagus. The crust was a quick recipe from RecipeZaar, that I threw a little multigrain flour into, as well as an extra cup of ground, toasted pine nuts. The asparagus was chopped and blanched for a few minutes while the quiche came together -- the crust, a generous layer of crab (imitation in this case) and asparagus, plus some chopped shallots, fresh basil and a mixture of leftover cheese. The eggs where whipped up with a generous helping of sour cream and poured in, and the quiche was baked at 350 until the top was firm and gentle pressure didn't release uncooked streams of gelatinous egg.
The pine nuts offered an excellent toasty flavor while the creamy eggs and cheese melded perfectly with the basil, crab, and asparagus. But really -- the flavor is up to you.
What's your favorite quiche flavor combination?
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