Wednesday, December 20, 2006

Trusty Crustless Quiche

Once a month, I make many different quiches and freeze them to create "frozen assets" - an exotic store of lunches and quick dinners. I use three different approaches to pie shells: crust-less, regular and graham cracker. The crustless is harder to freeze, because it's always gone. I got the basic crustless recipe from the net, (recipelibrary from someone named Hegg Sellent). I modified it to "normalize" the taste-health values.

Oven to 425; 9 inch buttered deep pie dish

Basic Quiche Mixture:
4 eggs, beaten
2 1/2 to 3 cups Swiss cheese
1/2 cup milk, 1/2 cup evaporated milk, 1/2 cup coconut cream
2 T melted butter or 2 T of sesame oil
2 T all purpose flour
Nutmeg, cayenne, fennel, salt and black pepper to taste depending on quiche "additions"

Crustless shell:
Saute separately, in sesame oil, 'til dry, finely diced shallots and celery (with fennel powder), mushrooms and jalapeno peppers. Layer bottom of pie dish with corn and 1 cup of cheese. Layer veggie mixes over this. Optionally, add a layer of diced shrimp in coconut oil with lime. Pour rest of quiche mixture, sprinkle cayenne pepper on top.

Taste Values:
Level 1:
Level 2:
Level 3:

[Interpretation of Taste Values from the XYZ Tastewheel (c) 2006 All rights reserved]

Health Values:
Depends on your personal constitution, season, geographical location, and current state of body, spirit and and mind!


eXTReMe Tracker