Quiche is easy to get wrong. Too often, it’s the rubbery thing left under a heat lamp at your hotel’s pre-paid buffet dinner. And it’s easy to see why: quiche is cheap, it’s easy, and it gets rid of whatever you have in the refrigerator. It’s an omelet inside a pastry crust. What could go wrong?
Everything, apparently. That’s why people don’t learn to like it until they’re the ones making it. A couple of weeks ago, I became that one of them. I had a surplus of eggs, yogurt, and ideas. Then I had quiche.
You will need:
- 1 pie plate
- 1 cookie sheet
- 1 pastry crust (homemade or pre-made; I don’t judge)
- 5 eggs
- 1/4 C plain yogurt
- 1 small onion, diced
- 3 cloves garlic, minced or grated
- 1 bunch spinach, washed and sliced
- 1/4 t ground nutmeg
- 1/2 t paprika
- 1 t (or more) French mustard
- 1/4 C fresh dill, chopped
- salt and pepper, to taste
- 4 mushrooms, sliced
- smoked salmon, flaked, to taste
How to make it:
- Preheat your oven to 350F.
- Line your pie plate with pastry crust. You don’t need to pre-bake it. Dimple your edges better than I did, then place the finished plate on the cookie sheet in case of spills.
- Whip together eggs, yogurt, garlic, dill, mustard, salt, pepper, onion and paprika.
- Layer smoked salmon, spinach, nutmeg, and mushrooms in the pan. Make sure you add some more salt and pepper to the spinach.
- Pour liquid mixture over the salmon and vegetables.
- Bake. When the crust is golden, so are you.