It seems like quiche is making a comeback. And I can’t say I’m sorry. This custardy, comfort food, with a base of eggs, cream and milk, is waiting for the addition of your favorite fillings. The most famous variety is cheddar and bacon. For personal reasons, I am making this classic quiche Lorraine both crustless and infused, and I will probably have it at least twice today. So I will probably stay home.
I infused with the Prūf Cultivar strain Alien Apple Warp, an indica-forward hybrid that tastes great and the high is positive and fun. Long lasting too. I have to reach out to the folks there about what makes it longer lasting. Is it the potency? The terpenes? Inquiring minds want to know.
A Trio of Quiche
I baked the quiche in jumbo muffin tins. The recipes make one full-size quiche or six large, individual ones.
Mushroom and Onion Quiche
6 servings
Ingredients:
1 package refrigerated pie crust
Oil for muffin ti
6 eggs
1 cup heavy cream
3/4 cup milk
2 tablespoons canna-oil or butter, melted
Salt and pepper
1 cup sliced mushrooms, sautéed
3/4 cup onion, chopped and sautéed
1 1/2 cups Gruyère cheese, shredded
Directions:
1. Heat oven to 350 degrees. Unroll thawed pastry dough. Using a biscuit cutter or large glass, cut into six 5-inch circles. Spray the pans with oil and place a disc of dough in each opening. Press down and onto the sides. Bake for 8 to 10 minutes. Set aside. Reduce oven temperature to 340 degrees.
2. In a large bowl, whisk the eggs, cream, milk and infused oil or butter. Add salt and pepper.
3. In a large bowl, combine the mushrooms, onions and cheese. Gently place in the prebaked crusts.
4. Gently pour the egg mixture into each crust.
5. Bake for 20 to 25 minutes. The center should be just a bit jiggly.
Vegged Out and Dairy-Free
6 servings
Ingredients:
1 package refrigerated pie crusts
Oil for muffin tin
6 eggs
1 1/2 cups almond milk
2 tablespoons canna-olive oil
Salt and pepper
2 garlic cloves, sautéed and chopped
4 scallions, sautéed and chopped
1 1/2 cups yellow and red peppers, chopped and sautéed
10-ounce package frozen spinach, thawed and squeezed dry in a clean hand towel
Directions:
1. Heat oven to 350 degrees. Unroll thawed pastry dough. Using a biscuit cutter or large glass, cut into six 5-inch circles. Spray the pans with oil and place a disc of dough in each opening. Bake for 8 to 10 minutes. Set aside. Turn oven down to 340 degrees.
2. In a large bowl, whisk the eggs, almond milk and infused oil. Add salt and pepper.
3. In another bowl, combine the garlic, scallion, peppers and spinach. Mix well. Place in the prebaked crusts.
4. Gently pour the egg mixture into each crust.
5. Bake for 20-25 minutes. The center should be a bit jiggly.
Crustless Keto Quiche
Serves 6
Ingredients:
6 eggs
2 1/2 cups heavy cream
1/2 cup milk
2 tablespoons canna-oil or butter, melted
Salt and pepper
8 ounces bacon, cooked and chopped
1 cup leeks, chopped and sautéed
1 1/2 cups cheddar cheese, shredded
Directions:
1. Heat oven to 340 degrees. Spray the pan with oil.
2. In a large bowl, whisk the eggs, cream, milk and infused oil. Add salt and pepper.
3. In another bowl, combine the bacon, leeks and cheddar cheese.
4. Place the bacon mixture into each prebaked crust.
5. Gently pour the egg mixture into each crust.
5. Bake for 20 to 25 minutes. The center should be a bit jiggly.
