Ok, so everyone that knows me, I’m the queen of scratch made food. Why? Because it just tastes better. Pillsbury, Swanson, Cool Whip, these companies are just not in my vocabulary. When something tastes really good, chances are, someone took the time to actually compile ingredients, mix em all up and bake/cook them. I’m really against processed foods. Not only for the lack of true flavor but because I think they are the root of all evil. Ok, whoa, that was a bit dramatic but hear me out. Obesity is this country is off the charts, heart disease, high cholesterol, all those bad things…even the big C, are all linked back to all the fake a** food we ingest. I know there are some that would say that our good ole apple is sprayed with so many pesticides and chemicals that you are damned either way but at least you can buy organic and rest (somewhat) easy.
Now, with all that mumbo jumbo being said, I”m also a realist. Donna Reed is just not in the kitchen anymore. Most homes include one or both parents working their butts off to make ends meet, juggling the kids, and trying to just make it though another day. So, sometimes a short cut here and there, isn’t going to kill ya. I cook…alot. Its my life, my passion and also my job. So for me, to tackle four to five recipes in one day has just become second nature. But, I also have a life, and kids and all that jazz. Therefore, sometimes I will add a little short cut to a recipe to get “almost” the same result as when I do it the “right” way.
I love Quiche, or as my 5 year says, Egg Pie. Now, Quiche is wonderful but its also a bit of work. Making dough, blind baking it, taking it out, adding the egg mixture, back in the oven and then out to cool. So, sometimes, and just sometimes, I won’t make the crust. Yes, I know, homemade crust is amazing and flaky and delicious but it also makes a mess, has to be kneaded, rest, ah, I’m just tired writing about it. So, I have a dirty little secret. I always have frozen pie crusts in my freezer. Now, I buy the “good” ones that claim “real butter” and “just like Grandma used to make.” But we all know they aren’t perfect.
However, when the crust is all done for you and already in its own little tin and all you have to do is mix up some eggs, the Quiche becomes also more doable, even on a weeknight!
The other cool thing about Quiche is you can put about anything you like in it and it tastes good. Oh, and they freeze really well so I always make two, eat one immediately and freeze the other one.
Almost Homemade Quiche
1 Frozen Pie Crust
2 slices Swiss Cheese
1 small onion, fine chop
5 slices, low sodium boiled deli ham, chopped
2 Tablespoons of Parsley or chives, chopped
1 Tablespoon Olive Oil
2 Egg Yolks
2 1/2 cups heavy cream or whole milk
Preheat oven to 350 degrees
In a frying pan, heat olive oil and saute onion until soft. Add ham and heat until lightly browned. Add salt and pepper and chopped parsley or chives for a bit of green. Let cool.
In a large bowl, mix eggs, yolks and cream.
Lay swiss cheese on the bottom of the pie crust and sprinkle onion/ham mixture on top. Pour egg mixture on top.
Cover edges of crust with tin foil so they don’t get black. Cook for 30 minutes. Rotate and remove foil. Cook for another 20 minutes until top is slightly brown. Delish!