We are living in busy, tumultuous times. So many different issues are vying for our attention and even as a lot of places move toward reopening there are still many families that prefer to try to stay at home to try to manage exposure to the virus. As many of us continue to feed our entire families for more meals than we had previously been prepared for, how do we come up with fresh ideas, to keep our meals interesting? How do we even fit such an idea into our exhausting mental load? If this feels overwhelming to you, worry not! Food in the Time of Quarantine, our free pantry staple and cheap eats recipe magazine is here to help. We are thrilled to be bringing you a second issue of our magazine! You can download a FREE copy of the magazine here: https://tr.im/FitToQ2
I couldn't have done it without my amazing contributing editors:
Angela Amberden
Azlin Bloor of Lin's Food
Jodi Kaplan of single serving chef
Mayuri Patel of Mayuri's Jikoni
Indrani Sen of indrani will teach
Giangi Townsend of giangi's kitchen
Balvinder Ubi of simple gluten free kitchen
You can download the first issue here: https://tr.im/_FitToQ1
Quiche Lorraine
Everyone needs a good quiche recipe in their
back pocket. Quiche is a fantastic way to use up
any vegetables that are sitting around in your
fridge, needing to be added to a dish before they
go off.
This Americanized version of Quiche Lorraine is
an excellent jumping off point. Traditionally
Quiche Lorraine is bacon and onions, fried
together, then used to flavor the egg custard in the
quiche. Even cheese is sometimes considered
sacrilege. In this version I've added spinach, so I
can pretend it's healthy and swiss to help preserve
the richness of the dish.
If you want to riff on this with whatever veggies
you have on hand, try to keep the ingredients to
roughly the same proportions. 5-8 ounces of
veggies, for example and around 1-2 ounces of
cheese. You would be well served to keep the eggs (4)
and cream (8oz) as they are. They create a fabulous
silkiness and are as close to a Parisian bistro
quiche as one can get, short of travel.
Quiche Lorraine
Ingredients
6 ounces chopped frozen spinach
1 store bought shortening pie crust
2 ounces swiss cheese, finely grated
1/2 yellow onion, diced
4 large eggs
1 cup heavy cream
pepper, to taste
Method
Take your shortening crust out of the freezer and
set out at room temperature, in preparation for
pre baking (blind baking) it.. Even if you're using a
homemade crust you want to pre-bake it so it
doesn't turn soggy. For a premade frozen crust:
defrost the crust for 10 minutes while preheating
the oven to 400 degrees.
In a pan over medium heat, cook the bacon slices
until they are thoroughly crispy and all of the fat
has rendered. Set bacon to cool on a paper towel
lined plate and drain all but 2 - 3 Tablespoons of
bacon fat. Saute the onions in the remaining fat
until starting to brown. Add spinach and when it
has defrosted thoroughly and been tossed in the
fat. Set aside to allow to cool.
Meanwhile, Pierce the defrosted crust all over with
a fork and bake for 10 - 12 minutes, until the crust
is barely starting to turn golden. Use pie weights if
you have them to avoid the crust bubbling.
Set crust aside to cool. In a mixing bowl combine
eggs, cream, gruyere, nutmeg, salt and pepper to
taste. Crumble bacon into small pieces and add
cooled bacon, onions and spinach to the eggs.
Turn oven down to 300 and and pour egg mixture
into the cooled pie crust.
Bake for 25 minutes. Turn oven up to 325 and bake
for another 25 minutes, or until top begins to color
and a toothpick inserted into the center of the pie
comes out clean. If it is still undercooked, turn the
heat up to 350 and cook for up to another 10
minutes, checking for a firm center every 5
minutes.
Serve and enjoy! The French like to serve their
quiche alongside lightly dressed spring salad mix.
