Pie of the Week - Quiche and Tell

There are few dishes that we can think of that can be served up as breakfast, or lunch, or dinner. Depending on the filling, a burrito may fit the bill. Of course, the revered Freeport Bakery Knish is a winner. Spanakopita could also work (have we mentioned Petra yet, at 16th and L? Wait 'til you see their monster spanakopita). In each case, it's got a combination of savory ingredients and interesting spices with something soothing and plain, like potatoes, pastry, or eggs. The dishes that are successful meal tri-fectas also feel substantial - enough to last you awhile - but not gratiutously rich.

And where are you going to get a dynamite all-day burrito in this town? It's not as easy as it should be. Especially if you don't eat meat. This is a source of frequent lament at Sac Pie.

Now where were we?

Oh, yes - it's time to make a quiche. Or more accurately, a vegetable-egg pie. It won't be six inches tall, as we see it in some bakery and specialty grocery cases. But then, it won't cost $20, either. It will be fitting for Sunday breakfast/brunch with fresh fruit, or an elegant brown-bag workday lunch, or a light evening meal with a fresh tomato or beet salad. Great for springtime. It has some good protein in it, and green vegetables to make you big and strong. If spinach isn't your vegetable of choice, try some finely chopped steamed broccoli instead. If you make a whole wheat crust, then you can feel especially virtuous when you eat it. It's pretty easy to toss together, with ingredients you probably have in your refrigerator or freezer right now. You will find, after a few times making it, that you don't even need a recipe. It can be a unique work of art every time you make it. Let's cook!

Ingredients:

Basic pie dough for one 9-inch crust

Four eggs (room temperature)

[Optional: water or milk]

1 c (dry) chopped frozen spinach, thawed and squeezed

[Optional: 1 potato, peeled and thinly sliced]

1-2 T finely chopped scallion

1 to 1.5 c grated cheese, such as Gruyere, Iberico, Swiss, Havarti, or a combination

Seasonings to taste: ground pepper, dried tarragon, chervil, thyme, chives

Directions:

Pre-heat the oven to 375 degrees F.

Place the pie dough in a 9-inch pie pan or quiche dish, pressing dough into the corners and allowing it to drape over the edge.

[Optional: Line the bottom of the pastry with the thinly sliced potatoes.] Sprinkle the onions evenly across the bottom surface.

Separate three of the four eggs. Beat the one whole egg with the three separated yolks until well mixed. You may decide to add a tablespoon of water or milk to this mixture. Mix in the chopped spinach with the eggs until evenly combined. Add all but a handful of the grated cheese, Add to the mixture whatever herbs and spices you wish. Then whip the remaining egg whites (in a clean bowl) until stiff peaks form.

Using a spatula, slowly and gently fold the egg whites into the egg-spinach mixture. This is what will give your quiche an oven bounce that won't completely deflate after it cools. Use even, circular motions and continue until the whites are evenly mixed in with the egg-spinach combination. Don't overdo it or the mixture will probably deflate.

Pour the filling into the pastry-lined dish. Trim the edge of the pastry and bake. About halfway through the bake time (i.e., when the middle is starting to be less jiggly), you may garnish the top with the remaining cheese and perhaps a few thin slices of tomato or red bell pepper. Bake until the center of the quiche is firm and the top golden, about 40 to 45 minutes.

Cool 20 minutes before slicing and, no matter what time of day it is, you will have pie-that's-a-meal, fresh and ready.