I am addicted to quiche. Why? Because I can make a couple, slice them and put them in the freezer. If I am not sure where I am going to be during the day, I pack a frozen slice of quiche and a nice salad and I know that I won't be having a potato chip and soda lunch. That pretty much represents kosher "fast food" in our area.
My first quiche was a big deal. Now I have a little system that I will share with you. I take two frozen pie shells. I put a nice layer of my favorite vegetables on the bottem. Then I top it with grated cheese. I take the quiche to the oven, and only then do I add an egg mixture of 5 or 6 eggs, seasoned with Morton's Hot Salt and whatever spices you like. If I don't have scallions in the kitchen, I sometimes sprinkle in dehydrated onion.
They need to cook about 50 minutes in a 350 degree oven.
Sorry, I just had to have a bite of this tomatoe florentine quiche. I think next time I will add mushrooms, basil and oregano.
Kol tuv.
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