There comes a time when the dry cereal or the same old fried/scrambled eggs is just too darn boring and you really want some other variety of tasty breakfast. Enter Quiche. Just what is a quiche? To paraphrase wikipedia,
In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust.
They go on to add that...
Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.
We used eggs, non-wheat flours and other assorted ingredients to make what we called, for lack of a better name, "breakfast
bread" but have since decided that, even though we aren't baking it in a pie crust, what we were making was no more than a variation on quiche.
The basic recipe
||1 1/2 cup
|citric acid crystals
|extra virgin olive oil
I bake my quiche in a 10 inch iron skillet and always begin by placing the skillet in the oven while it preheats to 350 degrees (F).
While the oven is getting hot, break the eggs into a sizable bowl and mix thoroughly with a whip or hand-held mixer and set aside.
It doesn't matter what sort of flour you use but I like to use a 3/4 cup measure and mix equal parts of two different grains, one ground into fine flour and one in a coarse grind. For the fine flour I use whole grain spelt, brown rice, sorghum, oat or garbanzo bean flour; for the coarse grind, I use Millet grits, Barley grits, Pumpernickel Rye meal, buckwheat cereal or Brown Rice Farina (all from Bob's Red Mill
In a separate bowl, thoroughly mix the salt, citric acid crystals and soda with a spatula to assure there are no lumps before stiring in the flour and/or meal.
Once the oven and skillet are hot, stir the vegetables and meat (and/or other ingredients - see notes below) into the egg mixture, add the dry ingredients and mix quickly, by hand, with a large spoon or spatula. Pull the skillet out of the oven and place it on a cold burner on top of the stove, pour in about two tablespoons of vegetable oil, hold the skillet with hot pad while you swirl the oil (careful, it's hot!) to cover the bottom of the pan, place the skillet back on the cold burner and pour in the fully mixed batter. Place quickly back into the oven and bake for 35 minutes (until the top of the quiche is brown and firm).
Veggie packs: Every so often I buy a few one pound bags of frozen carrots, peas, green beans and chopped brocolli, steam them in my largest pot along with a finely chopped large onion and a couple of minced cloves of garlic. Once the veggies are nearly-but-not-quite done I take them off the stove, let them cool, put them up in six to eight ounce packages, stuff them into a heavy-duty, one gallon freezer bag, label it "Veggie packs for Quiche" and toss it in the freezer. If I don't have any leftover cooked fresh vegetables when I'm making a quiche, one of these gets thawed to go in it.
Meat packs: Some of whatever leftover pork, beef or poultry we have gets boned out (where applicable), diced, divided into portions of four to eight ounces, wrapped in wax paper and placed in the freezer in a heavy duty, one gallon freezer bag labeled "Meat packs for Quiche". If I don't have any leftover cooked meat when I'm making quiche, one of these gets thawed to go in it
Other potential ingredients: Sometimes I'll add up to a cup of veggie Shreds (grated soy cheese) and I very often add a quarter teaspoon of dried, chopped Pequin peppers
This quiche is very easy to prepare, very flexible in terms of ingredients and, cut into wedges, makes eight generous servings. After it's been removed from the oven and allowed to cool a bit, I cut it, wrap each serving in wax paper and tuck them into meat keeper drawer of our fridge. Normally a quiche feeds the two of us breakfast for four days. We never get tired of it and, because this quiche can be made from just about any sort of leftover meats and/or vegetables it's a very economical as well as nutritous and filling breakfast.