Time For Quiche

Quiche is such a versatile dish that you can make many versions. The key is to keep the proportions about the same.

Sweetie loves quiche and it had been a while, so today I baked one that was a bit different than past versions, mostly so that I could use up leftovers.

This quiche is for Quiche with Chicken and Asparagus

To the partially baked crust I added cubed chicken that was leftover from the night before. It was chicken thighs and they had been grilled. There was only one left, but it gave just the right amount of chicken for the bottom of the crust.

Another element was fresh asparagus. I only had four fat spears in the fridge, but once I cut them on the diagonal in pieces about an inch long, I had another layer to put on top of the chicken.

The final layer was cheese. I finished up a bag of shredded Monterey Jack cheese, about a 1/2 cup, then added an additional 1/2 cup of shredded sharp cheddar. I mixed them together, then added them to the quiche as the final layer.

The custard part is almost always the same; three eggs, 1 cup of milk, and various seasonings. This time I used two eggs and two egg whites...more leftovers since I had used the yolks for another dish. For the milk I used canned evaporated milk mixed with water for 1 cup, and then 1/2 cup of soy creamer. It made for a lovely, creamy custard.

For seasoning I used dried Thyme and a non-salt mixture from Penzey's spices called Mural of Flavor. The crust was partially baked at 400 degrees for 12 minutes, with foil and pie weights keeping it from puffing up. Once the layers of ingredients had been added, I poured on the custard, sprinkled the top with a couple teaspoons of minced fresh parsley, and put the whole thing in a preheated 360 degree oven and baked it until the center was barely jiggly and the crust was golden brown, about 24 minutes.

I'm not going to write out the full recipe, but it is based on a quiche I made another time and posted HERE. I didn't do the onions or celery at the beginning, but you could add extra flavor by doing that, too.

In other news, the garden is improving by the day. The early tulips are almost done and a few later tulips are starting to bloom. A lovely narcissus that I've never grown before popped up a number of stems in the last few days, so I brought them inside to enjoy, since it is likely to rain for the next three days. They add a note of sunshine and a light spring fragrance to our living room.

I've also been weeding and Sweetie has been getting the drip irrigation ready, plus new soil is going into planter boxes and large pots, all in preparation for putting out seedlings. That will probably happen in a week, once the rain is finished and things have warmed up a bit. This year I plan on planting more veggies that I have the last few years so it pays to get things ready and to have new planting mix so they get a good start.