We’ve had a lot of soup recently for our late Monday night dinners, and I had some good gruyere on hand (left over from a wonderful cauliflower gratin I forgot to photograph), so this week I made quiche. Nothing special, just something to use up some leftover vegetables – we had mushrooms left from the risotto the night before, and a couple of red bell peppers withering away in the produce drawer. I followed my usual procedure, after sauteeing the mushrooms and peppers together and adding a handful of frozen chopped spinach. The only seasoning was a bit of salt, a grind of pepper and one pinch of oregano. Actually, I was practically making it in my sleep – I almost forgot to get it out of the oven!
I can’t remember when I started making quiche. In the early years of my marriage when I was vegetarian I made lots of things out of the Moosewood cookbooks, especially things like the ricotta-spinach pie and big gooey casseroles. Eventually I discovered the “quiche formula” in the Enchanted Broccoli Forest and I was converted.
Basically, the idea is that as long as you have the right proportions of egg and milk for the size of pan you’re using, and plenty of cheese to coat the bottom and protect the crust from sogginess, you can put whatever the heck you want in there. It’s easy to make and easy to remember (I made two quiches from scratch, from memory, for a wedding in Knik, Alaska, and felt very smug about it). I have tried many things, from chard and mushrooms to broccoli and ham, and they all come out pretty good. But the winner in our household, especially in the late summer when peppers are in season, is my patented Chorizo-Poblano Quiche. It’s rich and spicy with lots of cheesy goodness, set off by the whole-wheat flavor of the crust. We make this as often as possible every fall while we can get beautiful fresh poblano peppers from our friend Steve at Dunbar Gardens. The loose Mexican-style chorizo comes from a local producer as well, Hempler’s in Bellingham. Continue reading