Before we get started with the meal talk today, first I just have to point out a little coincidence. As I searched for quiche on my own blog, just to refresh my memory as to how to make it (it’s been awhile!), I noticed this post from December 2013. Dec. 3, 2013, actually! A whole year ago, to the day! And here I am making quiche again! Time may fly, but some meals hang around from season to season. I do have to wonder, though, how many times that happens, particularly with some of our go-to dishes like Old Faithful, and I don’t even notice.
So here we are, having quiche again, and as I mentioned in my last post on the topic, I always expect it to snow when we have quiche, because during one of the first times I ever made it, it snowed and snowed. Now, I expect snow every time I bring the eggs out – a tall order, admittedly, and one that is rarely fulfilled in the non-winter months, that’s for sure.
I made tonight’s quiches – as usual, this recipe makes two, so we freeze one for later – about the same way I did a year ago. First, I drained a can of diced tomatoes and added half to the bottom of two pie crusts. Then I seasoned the tomatoes with oregano, basil, salt, pepper, onion powder, and a touch of chipotle powder. Then I poured the egg mixture – six eggs whisked with about a cup of soymilk – atop each pie evenly, then put both quiches in the oven and baked them for 50 minutes at 350.
They were both perfectly done with I brought them back out of the oven; sometimes I have a tendency to let them brown a little too much, but these worked out just great. LeeLee and I mowed down half of the first quiche (along with a side salad), leaving the rest for our breakfast or lunch tomorrow, and after letting the second one cool I wrapped it in heavy-duty foil, placed it in a zip-top bag, and put it in the freezer for later. That’ll come in handy during the holiday season, I know!
And with that, another year of quiche is upon us. I can’t think of a better wintertime treat!
:)