Skyler and I are not great at executing on a meal plan. I’ll use our Whole 30 experience as an example.
On Whole 30, it’s absolutely critical to plan your meals, because the ingredients that you’ll need to use are weird and expensive and hard to find, and because if you don’t have a plan, you’ll be overcome with the desire to call it quits and order a pizza or you’ll eat a steamed bag of broccoli for dinner, and literally no one in the world actually wants to have a steamed bag of broccoli for dinner. So, we planned! We made a weekly calendar and hung it in the kitchen. Monday: shepherd’s pie. Tuesday: sweet potatoes stuffed with buffalo chicken. Wednesday: salmon and brussel sprouts. Etc. Etc. Etc. And then Monday would roll around, and it would be the kind of Monday that really actually feels like a Monday, and my desire to spend an hour making shepherd’s pie and then clean a heaping pile of dishes would be 0. And then on Tuesday, Skyler wouldn’t be in the mood for buffalo chicken. At the end of the week, we would have existed on a random assortment of compliant foods that made zero complete meals, and we’d have a fridge full of fresh vegetables that were no longer very fresh.
And that fridge full of leave-me-in-here-one-more-day-and-you-won’t-be-able-to-eat-me vegetables is a thing that we just can’t seem to get ahead of. Until today, when I threw all those ingredients into a lip-smacking quiche!
The beauty of quiche, much like the beauty of a pizza or tacos, is that it can be made with almost anything. So, plan ahead – or don’t – but enjoy it either way.
Mix and Match Quiche
Although quiche is now considered a classically French dish, it actually originated in Germany. It started in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine. The word ‘quiche’ is from the German word ‘kuchen’, meaning cake.
Classic quiche filling:
1 unbaked pie crust
2 c. milk
1 c. parmesan cheese
Salt, to taste
Pepper, to taste
Red pepper, lightly roasted and diced
Zucchini, lightly cooked and thinly sliced
Onion, lightly cooked and chopped
Ham, cooked and diced
Oregano, to taste
Preheat your oven to 350˚F. Roll out the pie crust and fit it into the pie plate. Bake for 5-10 minutes and remove from the oven. (This step prevents your crust from becoming soggy!)
While the crust is baking, prepare the quiche filing. Make sure all ingredients are cooked through and fairly dry (again, to avoid a soggy end product). Whisk together the eggs, milk and salt until frothy. Then, add in your mix-ins.
Remove the crust from the oven, and pour the mixture into the pie crust.
Bake until the edges are set, but it still jiggles a little in the middle, about 30-40 minutes. Cool for at least 20 minutes, but ideally overnight. Serve chilled, room temperature or warm! Enjoy!