Real Men Eat Quiche

Recently, after another round of playing “what did this use to be” with the fridge, I decided to start shopping in a more European fashion. I pass three or four grocery stores on the way home so rather than make one large trip each week, I’m going for just what I need for that meal shopping. It means more trips to the store, and some very creative cooking/substitutions on occasion but I don’t have to feel guilty for not cooking that zucchini or finding the molded something in the back of the ice box. The other downside is that when I don’t stop at the store, I have limited options for dinner.

Earlier this week I decided I’d do an egg dish. I was going to go for a nice soufflé but Bob is more of a quiche man. And I can say that because when I asked if he would be ok with a soufflé he said he would “lean more towards a quiche.” (yes, I still have the text) so I changed my scouring of soufflé recipes for quiche recipes. I didn’t see anything that struck me as perfect so I improvised.

20131113-204410.jpg Don’t judge too harshly, but I was fascinated by a Martha Stewart recipe for a soufflé with a hash brown crust. Now this recipe calls for things I don’t have on hand like frozen hash browns, sour cream and a dozen eggs. But I do have potatoes, some eggs and heavy cream so … I use a pie plate instead of a springform pan and buttered the bottom. I grate the potatoes and mixed them with one egg and some grated Parmesan. Bake in 375 oven for about 15 minutes.

Meanwhile, I mixed together 4 eggs and 3/4 cup cream. To that I added one grated zucchini some goat cheese and some more grated Parmesan with salt and pepper. Mix well so the goat cheese smooths out and the whole thing is nice and creamy. Once the potatoes set, fill the shell and return to the oven for another 25-30 minutes.


I have to admit, this would have been way better with bacon, but I didn’t have any on hand. It was good – really good – but everything really is better with bacon. I also think I was just in the mood for soufflé, but this has a light texture and great flavor; it is probably one of the simplest dishes I can make. Sometimes simple is best.

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