Spring Pea + Mint Quiche
A clean-out-the-fridge situation after hosting houseguests.
This is real life cooking: The flavors foraged from my freezer and the concept born out of necessity.
Quiche is typically made for brunch (I’m looking at you - Mother’s Day). And while it’s hardly new or novel, it does makes an awesome dinner when you think you don’t have anything to cook.
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My in-laws were in town a couple weeks ago. I shopped and meal-prepped for their visit. I made sure to stock their favorite beverages, pointed them to the snacks, overfilled the fruit bowl so they could help themselves throughout the day, and cooked a couple big-batch, family friendly recipes (tacos and pasta).
After our houseguests left, I still had my tiny army to feed. Their vacation ended, but we kept rolling into the next school week and practice schedule.
Once I realized that I still had to indeed keep feeding my children after hosting, I quickly threw together pastry dough and dug out the remaining odds and ends out of the fridge from the weekend.
Pea and mint make a perfect pair for spring. Although I wish I could say that was always my intention all along, the peas were found in my freezer, mint plucked from the garden, and feta cheese leftover from a Greek salad I never got around to making.
Mint might make you think of dessert, but it is still herbaceous and more savory than not. It is mild in flavor as are the mellow peas. Salty feta brings it all together.
The awesome thing about quiche is that you can turn it into a meal with almost any vegetable/herb/cheese you have on hand. So long as you stick close to the egg-to-dairy ratio (1 egg to ½ cup (120ml) dairy), quiche is like a blank canvas.
Here are some flavor ideas and tips to get you inspired:
Ham and Cheese (your classic Quiche Lorraine)
Simple Broccoli Cheddar
Sausage, Spinach and Mushroom
Tomato Basil with Goat Cheese
Kale and Bacon with Caramelized Onions
Asparagus with Ricotta and Prosciutto
Cheesy Cauliflower and Leeks
Precook most vegetables, especially ones with high water content (see next tip).
Steer clear of wet ingredients, like large tomato slices, uncooked mushrooms, and raw zucchini. Pat dry roasted eggplant and cooked zucchini to get rid of as much moisture as possible. Squeeze out thawed frozen spinach.
Cook any raw meat you plan on incorporating (like bacon or sausage). Ham and cured meats are fine as is.
Quiche might seem a little tired, but it certainly doesn’t have to be. Jazz up quiche for Mother’s Day with fresh herbs. A homemade, flaky crust will take it to the next level.
And chances are, when the fridge is bare after hosting houseguests, a warm, filling quiche will totally hit the spot.