Some nights I just don’t feel like cooking much. As we took back-to-back trips this past week, I really didn’t want to do much. Summer laziness is setting in.
I bought some sweet potatoes with the intention of making my favorite quiche two weeks ago. Then the Williamsburg trip came up, then Orlando to see Hall & Oates and Tears for Fears (YAAAAY) and I never got around to it. After we returned from Orlando, I decided I just really needed to get on it.
I had my first taste of quiche in my early teen years, I think. I’d go to church with my dad, and the choir brought food to share on their breaks in-between services. Someone always brought quiche, and I’d always get a heaping serving. Quiche has always been a rare delicacy in my mind – no one in my family ever made it – and I really should make it more. It’s so easy and delicious!
This quiche comes from my favorite food blog, Well Plated by Erin. I make her recipes so often, and they suit my tastes perfectly. This quiche embodies three things I adore: savory flavors, cheese, and eggs.
Though the quiche involves a bit of a time investment, most of it involves sitting around while it bakes. I enjoyed some mead from Silver Hand Meadery (see my post on Williamsburg) while I waited.
As you may know, I update my blog with a list of “Pantry Essentials” – those items I always have on hand that make cooking easy and fit my generally on-a-whim approach to my meals. I am quite surprised I’ve never talked about olive oil. I use it almost every day. For a while, I just bought whatever extra virgin olive oil was cheapest, or on sale, until I paid a visit to the Olive Oil Store. I was learning about “good” vs “bad” olive oil at the time, and the helpful clerks advised me further. For a while, I was buying the most peppery oil they stocked, which is one of the indicators of quality olive oil.
My dad (to whom I owe my palate, and who is quite the cook himself) told me that World Market stocked a pretty high quality olive oil. He’s right! This affordable olive oil has just the right flavor for everyday cooking, and I cannot cook without it.
I’ve diverged into talking about this essential pantry item because it plays a prominent role in both the quiche and my go-to-I-am-too-lazy-to-really-cook side item. Sauteed, lemony kale is my favorite quick side. It really only takes minutes, and I love having greens with a breakfasty meal.
Olive oil also helps with my too-lazy-to-make-actual-pastry-crust. These two simple recipes are perfect for those “minimal effort” nights. The sweet potatoes and the onions are also roasted and caremelized in oil…you get the idea.
Quick Quiche Crust
- 1 cup whole wheat or white whole wheat flour (I’ve tried using all-purpose, too, and white whole wheat works best)
- 1/2 tsp kosher salt
- 1/4 cup olive oil
- 1/4 cup ice water
- Measure 1/4 cup water into a measuring cup, and add a few ice cubes. Set in the fridge until ready to use.
- Using a fork, blend salt and flour.
- Remove ice from water, and drain required amount to return to 1/4 cup.
- Add 1/4 cup olive oil to water (I just pour in the oil on top of the water until the level reaches the 1/2 cup line). Whisk with fork until combined.
- Add olive oil and water mixture to the flour, and stir until fully combined. Press into quiche tin, add your fillings, and bake!
Sauteed Lemony Kale (serves 2)
- 3-4 leaves curly kale, torn from stems into bite-sized pieces
- 1 TB olive oil
- 1/4-1/2 tsp garlic salt
- 1/4 tsp freshly ground pepper
- dash of lemon juice
- Heat olive oil over medium.
- Add greens and cook, stirring occasionally until partially wilted.
- Stir in garlic salt and pepper. Cook until desired doneness.
- Remove from heat, stir in a dash of lemon juice, and taste. Add more lemon if needed.
If you love quiche as much as I, comment with your favorite flavors! Thanks for reading.