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Recipe Thu Dec 02 2010
Overstock Quiche
In the week or so leading up to Thanksgiving, I kept reading about all the grocery items that go on sale around the holidays are are good to stock up on even if you are not, in fact, butter-basting a turkey or baking an entire blizzard of snowflake-shaped sugar cookies for your kid's school's holiday bake sales. Or whatever more on-the-ball bulk grocery shoppers than myself do. The prospect of lugging home an extra pound of sugar just because it was going to be ten cents cheaper wasn't exactly winning me over. Until the receipt printer at Jewel spat a bunch of coupons out at me for flour, butter and eggs free with my next Jewel purchase. Free!? Free is a whole different game than merely "reduced." It was ON.
So I now have a freezer full of butter (despite the skepticism from the rest of my household, butter totally keeps in the deep freeze) and had to rearrange my pantry to make room for the new flour. But other marked down holiday foods don't keep quite so well -- like eggs and herbs. So, if you too were recently seduced by the notion of stocking up to save, but now need a way to use up your marked-down goods, consider what I like to call the Overstock Quiche, but what could also appropriately be called the Egg and Sage Quiche.
Inspired by a recipe I understand is Argentinian, where whole hard-boiled eggs are used as quiche filling, this may be the easiest and most interesting quiche I've made. Fill a frozen pie crust with a basic egg custard mixture (3-4 eggs blended with 1/4 to 1/2 milk or half-and-half, salt, pepper, a dash of nutmeg and a pinch of cayenne or a dollop of dijon mustard), nestle a few soft-boiled eggs in there (they'll cook more as the sit in the oven), and throw some shredded cheese over the top. If you have some extra herbs lying around, you can throw them into the custard mixture, or fry them up in a little oil (like I did with the sage) and then add them as the very top layer, or use as garnish when the thing comes out of the oven (after about 20-30 minutes at 425 degrees). It's easy, eggy, protein-tastic and a great way to get those perishables out of your fridge and onto your plate.
