Letting Life Lead
A couple of weeks ago, it was time to empty the fridge because it was getting scary in there. We all know that that means it is time for pot luck. I am sure every culture and family has a unique version of leftover roulette.
We do have to do a little math today. A ratio!
Don’t panic. You don’t need a calculator. For a quick quiche you just need to remember that it is a 2:1 ratio. For my fellow ‘Mericans a standard large egg (about 2 ounces) you need twice as much milk (4 ounces). So we don’t have to mess with weight vs. fluid ounces, that means one half cup of milk for every large egg or one cup of milk for every two eggs. For everyone else who uses metric 240 mL is one US cup.
If you are wondering why the USA still isn’t on the metric wagon, I will give you the reason. Americans get set in their ways and will often continue to do something the hard way even if they know the other way is easier. Doing it the hard way is also different from, well, everywhere. And we all know that Americans like to be different together!
Get your egg and milk mix on. Add salt and pepper to your taste. Then decide what you want to throw in it. You can make quiche crustless like I did.
You can use just about anything. Want more custard than vegetable, go for it. Want it loads with cheese and vegetables? You may! Got bacon? Toss it in. Just be sure your vegetables and meats are cooked first.
I used leftover brown rice for a pseudo-crust on the bottom, cooked kale with caramelized onions, and some unidentified shredded cheese blend. All of these did pass the sniff test and no more that five leftover days old (except the cheese, that was questionably older but passed all tests)! Brown rice is not a usual quiche item. Try it at your own risk. This is real life cooking, people. Sometimes you need to take risks with those leftovers.
Bake at 350F for about 30 to 40 minutes. It needs a slight jiggle at the center when done, and a nice golden brown color. If you are using actual crust you must blind bake it first.
My husband hates eggs, so I couldn’t ask for his input. Actually, he hates most everything. The kids and I liked it. I wouldn’t say it was a gourmet best quiche ever situation. Considering that the kids have been giving food the stink-eye lately, the fact that they ate it without complaint was the highest of compliments. I put a little sriracha on mine.
How do you like your quiche?
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Author of suspense novels Search For Maylee, Aggravated Momentum, The Stix, and New Age Lamians. As well as the short story collection Time Wasters and (co-author of) The Suspenseful Collection. Columnist for The Conscious Talk Magazine.
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