“Yah, Quiche babe…I dunno. I mean salmon? Egg pie for dinner? The guys don’t even like fish.”
Boys can be so dumb sometimes. Quiche is awesome and super easy to make with what ever you have in your kitchen. On this particular Stanley Cup Playoff game, I felt that something other than pizza or Chinese should be on the menu for dinner. I did get a bit of resistance from a devoted hockey and pizza kind of guy but easily convinced him that it will be good. After all, the guys were coming over and they were expecting pizza.
Now I know that I want to make everything from scratch but I was tired and gave in and went with pre-made pie shells. I would usually use my mom’s pie dough recipe which is in the “Evan’s Favourite Dinner” post. There are 2 shells in a box so I decided to make 2 types of quiche for those who don’t like fish. Choice #2: Double smoked sausage and bell peppers.
Bake the shells according to the directions on the box. Sauté 1 double smoked sausage cut on a bias with diced onion, red and green bell pepper and minced garlic. There will be enough fat from the sausage after a couple minutes that you won’t need any oil. I added fresh oregano, basil and thyme at the end but you can add whatever herbs or spices you like.
For the salmon I broke about 10 oz of blackened sockeye salmon up into small chunks from the night before. Planning ahead for a couple meals really stretches your food if you are on a budget and allows you to use 1 item for several dishes. I added it to a pan that had some sautéed onion and garlic and just let the salmon heat through (make sure you don’t over cook it). Right at the end I added green onion, thyme and fresh dill.
For one quiche you will need 2 eggs and 2 egg whites so for this day I used 4 and 4. Whisk and add 1 cup of cream (you can cut it with some milk so it’s not so rich) and grate some nutmeg into it. Place the fillings from the pans into the pre-baked shells and pour the egg mixture over the filling. Sprinkle any kind of grated cheese you like (I used gouda for the salmon and monterey jack for the sausage and bell pepper). It’s a good idea to have the shells on cookie sheet lined with tin foil in case of spills. Cook for about 30 minutes at 375 degrees. Check the middle with a toothpick to see if it’s set. If not just put it back in for 5 minutes or so. Let it rest for about 5-10 minutes to firm up and serve hot.
My friend Eric who doesn’t like fish said he liked it even more than the sausage one. I thought that was a pretty good sign that it turned out a success. Next time I will definitely make the pie shells from scratch. It’s even better the next day if you have leftovers. Evan even said I could make quiche again…soon. The best part is that you can pretty much put anything you want into the filling so it’s a nice and easy dinner to get creative with.