I wish I had a photo of the quiche I made last night (my first ever!). Sadly, this is all that’s left.
For those of you intimidated by your kitchen, let me introduce you to your new best friend. Not only is it hard to screw up, quiche is also a dish that’s friendly to your leftovers: chicken? broccoli? sun-dried tomatoes? Heck, just a big hunk of cheese? It’s all good in the hood. Quiche will play with all your leftover friends.
And she makes great arm candy when you go to holiday parties, brunches, tea-times, prayer groups, let’s-paint-our-nails-and-veg-out days… I can’t believe that I have waited so long to embrace the quiche! Quiche me quick!
Ok, I’ll stop with the quiche puns.
Instead, here’s my recipe for a bacon, broccoli, cumin and garlic quiche, using a frozen pie crust left over from the 2-pack I’d bought to make pumpkin pie last week (I know some of you would rather die than use prepared pie crust, but I’m not that seasoned a pie maker, so frozen will do me just fine, thank you very much!).
It successfully used up a ton of leftover bits and bobs in the fridge, and made a tidy dinner alongside a salad. Plus, it cost me ZERO (extra) DOLLARS ‘cos I had everything I needed at home already!
Oh, I used buttermilk in place of the traditional cream or milk, just because it’s all I had. I kinda loved the light, slightly fluffy texture it gave the quiche. Use whatever you have though.
Sealed with a Quiche!
(Bacon, Broccoli, Cumin & Garlic Quiche)
1 frozen pie crust (I used the Marie Callanders one)
6 rashers bacon
6-8oz broccoli (one small head), cut into small florets, about 1/2″ wide
3/4 cup buttermilk
3 large cloves garlic, pushed through a press or minced fine
1 tsp ground cumin
Cheese (use a handful of whatever you like; I ripped a slice of havarti into little pieces, plus 1/4 cup freshly grated parmesan)
Salt and pepper
1) Preheat oven to 375 degrees fahrenheit. Bake pie crust for about 15 minutes until lightly browned; remove from the oven and set aside. Don’t worry if the crust puffs a bit; it’ll go down as it cools.
2) As crust bakes, cook bacon; cut the rashers into small 1/4″ pieces, discarding excess fat if like me, you’re watching your fat intake! Throw into a warm skillet, over medium heat, and stir occasionally as the bacon browns and the fat renders out. Once the bacon has turned a light mahogany colour, remove the pieces to a paper towel-lined plate. Leave most of the bacon grease in the skillet (about 1 tbsp).
3) Add broccoli florets and toss to coat in the bacon grease (if you don’t like the sounds of this, you can of course just steam or boil the broccoli). Saute for a few minutes, then pour a little hot water into the pan, and immediately cover. Allow to steam/cook for about 5 minutes, until the broccoli is tender and cooked (but not soggy!). Remove from heat, and rinse under cool water.
4) In a big bowl, beat together eggs, buttermilk, garlic, cumin, salt and pepper (remembering that the bacon and the cheese are pretty salty, so go easy on the salt!).
5) Spread layer of broccoli florets in the pie crust. Sprinkle bacon bits over the top. Pour egg mixture into pie crust. Sprinkle with cheese. Bake 30-40 minutes, until outside is cooked and middle trembles a little. Allow to cool about 20 minutes — the middle will cook through in that time.