Sep 15, 2010

Real Men Don't Eat Quiche

Y'all six quiches is a lot of quiche.  And they were delish.  But when the leftovers were being distributed, I just couldn't handle looking at anymore quiche.  Do I regret this now?  Undoubtedly.

Anyway, I'll pass along the recipe to you. I made it for six quiches, but will give the ingredients for one, so you don't nearly pass out from quiche overload like I did.

Asparagus Goat Cheese Quiche (adapted from here)

Beat three eggs- (this is obviously more- remember I made a shit-ton of quiche), and one egg yolk.

Add a 3/4 cup of milk (at least 2%).  Okay, I'm going to let y'all in on a little secret of mine.  When I'm cooking for myself, or a very familiar recipe, I use lower fat cheeses, milk, less oil, etc.  When cooking for a crowd, with an unknown recipe- full fat all the way!  Face it- fat makes things taste good.  Whole milk in a quiche ain't going to kill you.  Hey- at least it's not cream, right?

Sauté a chopped bunch of asparagus in two tablespoons of butter.

Salt and pepper, and cook until crisp tender.
Add a cup (heaping, y'all know how I can't get enough onion) of chopped green onions, and sauté until they are wilted.

So while that business is going on, make your crust. You can make your own, or allow Mr. Pillsbury to save you some time and buy his.  Just being realistic here- sometimes you want to go to bed before one o'clock in the morning Thursday night, and go on a date with your husband Friday night.  Date, fave restaurant and a bottle of wine versus homemade pie crust?


So make sure you bake your crust before, otherwise you'll have a soggy bottom.  Not ideal for crusts or people.

Just follow the instructions on the box.  If making your own, you are fancy pants, and don't need my instructions.

Spread the veggies on the bottom of the partially baked crust.

Top with a bunch of goat cheese- (um, 4 ounces to be exact).  Then pour the egg mixture on top.

Cover your crust edges with tinfoil so they won't get hurt.

Or burnt, rather.  It's been a long day folks.

Cook at 350 for 30-ish minutes*, until golden and bubbly. (hmmm, quite similar to me after a spray tan and few glasses of wine).

*Have y'all ever wondered why everything cooks at 350?  Who designated that the ideal temp? 


  1. That looks delish and the table setting is so pretty. I wish I had some now!

    And yes... I have wondered the same thing! I have no idea who made the 350 rule!?

    p.s. You look super cute in your apron!

  2. Most professional kitchens keep the ovens on either 350 or 400. So, it's pretty standard. (I learned that on my first day of culinary school. :))

  3. These look wonderful!! Love the display too and how you ended up with storebought crust - hehe - you're so cute!

  4. I love quiche and that looks amazing! And that table setting is just gorgeous - I am coveting that silver serving bowl with the curved edging - how great is that??

  5. That looks AMAZING! Love your orchid too!


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