Sunday Morning Hero

If you ever want to score some huge points with your significant other or any one else who may still be lingering around your place on a Sunday morning, show off your mad cooking skills by whipping up a fresh quiche for breakfast. Quiche is one of those foods that you see in restaurants or on brunch buffets but no one ever seems to make it at home. It is time to demystify this dish once and for all. In truth, it couldn't be easier to make.

Begin with a refrigerated pie crust from your grocer's dairy section. I find Pillsbury to be a brand that  yields flavorful and consistent results. I like to make these in 9 inch glass pie plates, but foil ones work fine too if you want to send the leftovers home with one of the guests.  Before you get started, preheat the oven to 375 degrees. Unroll the dough and form it into the un-greased pie plate. If you want to decoratively pinch the edges of the crust then by all means knock yourself out.

The filling starts with an egg and cream base known as “royale” in some circles. Basically you need to use one egg per half cup of heavy cream, or light cream if you must. Typically, a nine inch quiche will need three eggs and therefore one and one half cups of cream. Mix these together well by hand, I use a regular fork to do this. To the mix, you should now add a little bit of nutmeg, just a shake or two is fine, fresh grated is even better, and some black pepper.

The rest of the filling is entirely up to your imaginaton so long as it amounts to about 2 cups of volume. Some of the combinations I have added to the crust before I pour in the royale have been:

• ½ pound well cooked and crumbled bacon, ½  of a 10 oz package of thawed frozen spinach which has had as much of the water squeezed out as possible, and ¾ cup grated swiss. (Quiche Lorraine)
• ¾ cup cooked flaked salmon, leftover is perfect, ½ package of cream cheese in small pieces, and as much sauteed mushrooms and/or onions as you'd like.
• 1 bunch of asparagus, woody ends removed, cut into 1 inch pieces and ½ cup, at least, of grated parmesan cheese stirred into the royale. I use Locatelli brand. Then finish by sprinkling about another 2 tbsp on the top.

Place the quiche into the oven and about 40 minutes later, give or take a few depending on the fillings used, it is done. The finished quiche will rise up a bit and brown somewhat. You can test for doneness with a toothpick or knife in the center. It should come out clean. Let it cool, during which time it will drop down again and enjoy it either warm or cold. You can literally use almost anything for the filling, broccoli and cheddar cheese, or perhaps ham, onions and american. The list is limitless and leftovers work great. Give it a try, enjoy, and let us know how you made out.