A Simple Recipe for Successful Quiche

It never occurred to me that being a food writer would involve compromising my principles. But I have taken to doing something that, if not for this column, would be unthinkable: inviting people into my home and serving experimental meals.

I would like to say that I don’t deliberately subject my guests to unpalatable dishes, but that’s not quite true. Many of my meals are different, and friends who come for the first trial run may be in for a surprise.

My most recent disaster was meant to be a three-vegetable quiche but turned out not to resemble food at all. This was particularly unpardonable, since quiche can be made according to either of these simple formulas.

FIRST FOOLPROOF

QUICHE

Shredded Swiss, Cheddar or Gruyere cheese

1 (9-inch) prebaked crust

3/4 cup vegetable filling

1 cup half and half or milk

3 eggs, beaten

Salt

Freshly ground pepper

Sprinkle 1/3 cup shredded cheese evenly over pie crust. Add vegetable filling.

Beat together half and half and eggs. Season to taste with salt and pepper. Pour on top of filling. Season to taste with additional cheese. Bake at 375 degrees 35 to 40 minutes. Makes 1 (9-inch) quiche.

Note: Use vegetable filling such as mushrooms and/or tomatoes sauteed in olive oil with shallots, garlic, oregano and thyme, or chopped frozen spinach thawed, squeezed dry and sauteed with minced onion, garlic and dill, or steamed broccoli with garlic and a dash of lemon juice to prevent discoloring.

SECOND FOOLPROOF

QUICHE

3 eggs, beaten

1 pound soft tofu

Dash soy sauce

8 ounces feta cheese, crumbled

3/4 cup vegetable filling

1 (9-inch) prebaked pie crust

Freshly grated Parmesan cheese

Process or blend together eggs, tofu, soy sauce and feta cheese until smooth.

Stir in vegetable filling. Pour into pie crust. Season to taste with Parmesan cheese. Bake at 375 degrees 30 to 35 minutes. Makes 1 (9-inch) quiche.