Wednesday, May 21, 2008
'quiche' isn't eggs, it's 'quiche'
and that's why 4 year-olds will devour it! because eggs are gross, but 'quiche' is awesome.
i made these babies for nights when my son won't eat what we're eating either because it's hot, it's curry, or it's non-existent because i'm too tired to make a dinner. i put them in the freezer and then i take one out and microwave or re-oven it.
disclaimer: dear moms, i KNOW there are no vegetables in this, but i was faced with the fact that on quiche night he either he eats dairy and some protein with no vegetables and has fruit for dessert, or he eats none of the above anyway because there are veggies in the quiche and then we all lose. it's a personal choice, but obviously you can add a veggie if your little one will eat it.
okay, here's the easy deal:
you'll need enough pastry for 2 pie shells, now whether you make your own, or buy them in the freezer section (i don't judge), you'll have to cut them into ~6" diameter circles. if you do buy them in the freezer section, just leave them in the tin to thaw for 15 minutes, and then take them out and flatten them.
take your 6"-wide pastry circles (you need 8 circles) and pop them into giant muffin pans (for mega muffins which are too large to eat). bake them at 350F for about 6 minutes, until starting to get golden. set aside.
to a medium sized bowl, add:
3 beaten eggs
1 1/2 cup milk
1 tsp onion powder
salt and pepper
6 slices of ham chopped
mix it all up (kids love to do this part and it's worth the egg splatters that end up being surprisingly hard to clean off the counter)
in a small bowl, combine:
1 1/2 cups of shredded marble cheese
1 tbsp flour
(technical note: i just put in the cheese, sprinkle the flour over top and shake it up and down until the flour makes it's way through the cheese, that's good enough).
add the cheese/flour to the egg/ham mixture and stir stir stir.
okay, now pile the quiche filling into the baked mega muffin-sized pastry shells. put them filled into the oven at 350F for about 30 minutes, until they expand and get nice and golden.
you can either consume them immediately, which is what happened to the first batch i made, or let them cool and wrap them for the freezer.
when you re-heat in the oven it takes long so make sure you're not in a rush if that's what you're doing. microwaving tends to lessen the pastry crisp, which is a bummer... but that's much quicker.
p.s. if anyone tells my son that 'quiche' is eggs, you're dead.