The Curious Case of the Disappearing Quiche

img_5467A week or so ago, as I was rereading volume 3 of the Tightwad Gazette, I came across a “recipe” for quiche. Actually, it was more like a guideline, and I expect beginning cooks would be flustered by the inexact measurements listed—1 or 2 cups of milk, 3 or 4 eggs, that sort of thing. The piece put me in the mood for quiche, and especially interesting was a reader suggestion for an alternative crust made from grated potatoes mixed with a bit of oil.

Now, it must be said that I love making pie crust as well as eating pie crust, and I am not at all intimidated by the process of rolling dough. However, pie crusts are, ahem, a little on the fattening side, and as Clif and I are constantly trying to lose weight—sometimes successfully, sometimes not—a quiche for a weekday meal seemed a bit excessive.

But, I reasoned, what if I used a grated potato crust rather than a traditional pie crust? What if I used milk rather than cream as the base for the quiche? And what if broccoli were the primary ingredient? Might quiche be an acceptable weeknight meal? And with just the two of us, we’d have enough leftover for 2 or maybe even 3 meals.

So using the Tightwad Gazette as my guide, I set about making the crust with shredded potatoes. Then I improvised with the filling, adding leftover breakfast sausage as well as broccoli. I also had some leftover sour cream, and as suggested in the Tightwad Gazette, I added that to the milk. I didn’t add any spicing—herbs or garlic—I just wanted to see how the basic quiche would turn out.

Not too bad, as my Yankee husband put it. We both liked the potato crust, but agreed that it might be worth fiddling with this. The instructions were to bake the potato crust in a pie plate 15 minutes or until the crust was just beginning to brown. Then the quiche mixture was added and the whole thing was baked for about 50 minutes. By doing this, when the quiche was finished, the edges of the crust were crisp and delicious while the underneath was pale and soft. While the underneath was good enough, Clif and I wondered if it would be possible to have the entire crust brown by lining the edges with foil, removing the foil after about 20 minutes, and baking the crust until the whole thing was golden brown. And maybe mixing a little roasted garlic into the shredded potato before pressing it into the pie plate.

An experiment for another time.

In the meantime, we had quiche for our supper, and Clif and I contentedly ate. And ate. By the time we were done, there were only 2 pieces left, hardly enough for another meal for 1 night never mind for 2 nights.

I had had 2 pieces, one more than I should have eaten, but this meant that Clif had had 4 pieces.

“That’s right,” he said when I pointed this out. “Make me the butt of another one of your blog jokes.”

“You did have 4 pieces,” I said. “I wouldn’t be lying.”

“I really like quiche,” Clif admitted. “And we haven’t had it for a while.”

No, we haven’t. And potato crust or not, I think perhaps we should save quiche for the weekend, when we allow ourselves to have treats. That way, it wouldn’t matter how many pieces were left.