At the beginning of the year, I made a promise to myself that regardless of the circumstances, I would cook the majority of my meals. Stress, fatigue, and awesome Weswings specials would not hold me back! My goal was to save some money, and finally become at least mildly proficient in the kitchen.
As we enter our 5th week of the semester, and the workload becomes more intense, I owe it to one miraculous thing for allowing me to keep my promise.
That thing is quiche.
I never would’ve thought of quiche, if it hadn’t been for the Italian family I lived with this summer. The mother, who, supposedly “hated cooking” (by American standards she was pretty much a world class chef), made one at least once a week. She would bake it on Sunday night, and then at dinner, after we finished our bowls of pasta, she would take it out of the refridgerator, and we would eat it, cold, until finally there were no slices left.
Quiche is a brilliant food, and a pretty much perfect staple for hungry, poor, busy college students. Here are the reasons why.
1. It’s incredibly easy to make. Literally all you have to do is put the ingredients in a pie tin, bake it, and 30 minutes later you have a gourmet meal.
2. It’s fairly healthy. The base of a quiche is eggs (I use about 3), milk, a crust, and a little salt and pepper.
3. You can literally put whatever you want in it. There are very few things that don’t taste good in eggs. Am I right?
4. They’re great for breakfast, lunch, dinner, and snacks. There is literally no point in life when you can’t enjoy quiche.
4. It lasts forever! It’s good in the fridge for about a week, and you can freeze it for months!
If I didn’t have 4 roommates, a small-ish freezer, homework, and a tiny budget, I would literally make a million quiches, of all different shapes, sizes, and varieties, and I would slice them up and freeze them and eat them for the rest of my life. When I’m old and rich, the first thing I’ll do is buy a quiche kitchen, which will be seperate from my other kitchen, and where I will have several refridgerators and freezers exclusively to hold on my quiches.
In the meantime, I’m fairly content to make my one quiche a week. I’ve been experimenting with different toppings, crusts, and seasonings. The recipe stays pretty much the same, regardless of what you mix in. Here is the recipe for my favorite kind of quiche. Zucchini parmesan:
- A pie crust or puff pastry dough (I personally prefer puff pastry, but they don’t sell it at WeShop)
- 1 large or 2 medium sized zucchinis
- whole milk or cream (I usually use milk)
- 3 large or 4 small eggs
- a quarter cup of parmesan cheese
- 2 tablespoons of extra virgin olive oil
- salt and pepper
- Preheat the oven to 400
- slice zucchini. Meanwhile, add 2 tablespoons of extra virgin olive oil to a saucepan. Once hot, add sliced zucchini and season with salt and pepper.
- Allow to cook on medium heat, stirring often, for about 15 minutes. Once they look about done, turn the heat down to a simmer, cover, and allow to sit for another 10 minutes.
- In a bowl, mix eggs, milk, cheese, salt, and pepper. Once zucchini is done cooking, mix in.
- Place a piece of parchment paper in a pie tin, and then lay out your pie crust or puff pastry.
- Add egg mix to the pie tin
- Put in oven for about 30 minutes, or until you can insert a fork and it comes out clean.