Sugar is everywhere these days. In the obvious things, like cookies and donuts, and in the not-so obvious things, like bacon and marinara sauce. …
People put quiche on such a pedestal; putting fancy ingredients (I can’t afford fancy mushrooms, sorry) or meats I don’t regularly buy (I’m looking at you, ham). It’s something you only have for breakfast or brunch and is usually perceived as fattening.
Well, my quiche lives on no such pedestal. Quiche is my one stop shop for my veggie odds and ends. My veggie quiches are always packed with greens, onions, and whatever else we’ve got in the fridge that will work well baked or sauteed.
For instance, I bought a bunch of beets at the farmer’s market this morning. Rather than rip off the beet greens and throw them out, I thought they would be perfect for the quiche. I rough chopped their leaves and diced the stalks. Random bunch of scallions? Add that too! Those sweet peppers from my CSA box that they send by the handful? Sure!
The best thing about my quiche is that it’s never the same. There’s always a new combination of vegetables waiting in fridge for me to use and experiment with. Another great thing, the recipe I use debunks the whole “quiche is too rich and fattening” myth. I only use one whole egg and three egg whites. I don’t top it cheese unless I have it (which is not that often). Guilt and worry over.
The recipe below is flexible for you to adapt to whatever you have filling-wise. It’s a good rule of thumb to always start with a onion-type vegetable and garlic, add any vegetables that need more time to saute (peppers, carrots, celery, mushrooms), then add the greens last. Depending on how much I have, I usually go with 2 different kinds of greens.
So when you’re staring inside your fridge and thinking “What I am going to do with a few leaves of this and half of this?” Put it in a quiche!
I hated egg salad sandwiches as a kid. Every few months or so, my dad would make egg salad sandwiches for lunch. While my dad, mom and brother ate them, I ate something else. Thinking back on it, I’m not even sure why I didn’t like them. Maybe the texture? I wasn’t a huge mayo fan? I don’t really know.
Growing up, I also didn’t like avocados. I didn’t hold hatred in my heart for it like egg salad, but I would pass if it was offered. My mom would often just put it on toast with some butter and happily eat away while I looked at her, bewildered. When I moved out to LA and met N, I gave avocados another try. I also started eating sushi (sushi in the midwest is questionable, at best) and California rolls were brimming with avocado.
Egg salad came back into my life more recently. N made an egg salad sandwich for himself a few months ago and offered me a bite. It actually wasn’t that bad! I’m still not a huge mayo fan, but I liked it!
Later I started noticing the variations people were making on classic sandwiches. Different breads, fancier cheeses, spicier mayo, pickled vegetables. Egg salad was not immune to the variations. Someone suggested swapping out the mayo in the egg salad for avocado, making the fat healthier and just as delicious. I was intrigued. The next time we had avocados I tried it. And it was heaven! The two things I had truly despised as a kid had come together to form a gloriously rich and mouthwatering combination. Who would have thought?