More cheese = quiche!
Our cheese stock has been replenished, and it inspired our breakfast kick to continue, but who says you can't also enjoy a lovely quiche for dinner?
From Marketplace:
4 large eggs (Mountains to Rivers Ranch or Josi Farms)
1/4 lb of your favorite cheese (Nestucca Bay Creamery)
1 Leek (Josi Farms)
Fresh dulse (Oregon Seaweed)
1 1/2 cups milk (Bennett Family Farm)
Olive oil (Durant Olive Mill)
Other Ingredients:
Sun-dried tomatoes in oil
Either a frozen pie shell, or ingredients to make your own
Fresh ground black pepper to taste
3 tbsp flour
To make one 9" quiche:
While we changed the flavors and add-in fillings (and of course added dulse to the top!), the egg/milk/flour ratio and basic concept is from Mollie Katzen's "The Moosewood Cookbook" (original version).
Steps:
Preheat oven to 375 degrees F.
Prep the add-ins by cutting into small pieces about 1/4 cup of sun-dried tomatoes and a small wedge (about .17 - .25 lbs) of cheese. Thinly slice one leek, and coarsely chop about 1/3 cup of dulse.
Sauté the leek on low-medium heat in a drizzle of olive oil for about 8 minutes to soften.
In your frozen or homemade and chilled pie crust, evenly spread your cheese, leek, and sun-dried tomatoes.
Whisk together the eggs, milk, flour, and fresh ground black pepper.
Pour the whisked mixture into the crust. Bake for about 33 minutes, then remove, evenly sprinkle the dulse over the top, and bake for another 10-12 minutes.
Slice, and enjoy!
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