>> Sunday, April 11, 2010
Quiche is another staple in my household. Quiches are very versatile and straightforward to make. They're also appealing and eye-catching when on the table, perfect for a dinner party with guests, when you want to impress them (is there any chance when I don't want to impress them?). The original quiche Lorraine, from what all the rest of the quiches in the world are derived, originally uses béchamel sauce in the filling, besides the eggs and the cream... I prefer to keep calories a bit lower (only a bit...) and skip the béchamel. That also makes it quicker to cook.
I find the combination of greens and salmon gives a wonderful character to the quiches. And I don't really know what happens to the vegetables when cooked in the company of cream and eggs, but they mellow and yet taste delicious. In fact this is the only way I can get D. to eat broccoli. One of our friends used to tell me that her husband only ate greens when they came for dinner and I would serve quiche. On the other hand, I've been reading lately that broccoli is packed with antioxidants and it's a very healthy vegetable to eat, therefore... I can find no better way to antioxidize myself than putting broccoli into a moist quiche.
Broccoli, salmon and manchego quiche
Yields 2 generous servings