One of the most in-my-face changes since becoming a self-employed person with odd “office hours,” has been figuring out when and what to eat. Sometimes there are evenings where I teach from 6 until 9:30. I personally don’t like to eat less than 2 hours before I teach a hot class, and sometimes afterward my brain kicks into “I just want to relax” mode before I have time to consider dinner. The problem is that thinking leads to grabbing something easy or fast on my way home. And while Alexandria has a decent variety of quick, healthy food options, let’s be honest that buying a $10-15 salad/pizza/sandwich that I could make at home for a fraction of the cost is not the best idea.
So I’ve been leaning on foods that are easily re-heated and those that can be made for the sole purpose of using up odds and ends at the end of the week. Soup, lasagna, chili, and pot roast are all pretty good examples. Still, for simplicity, nothing beats quiche. And this version negates the need to make pastry, which is a good bonus. I make these on Sunday and refrigerate them in individual containers. The key here is to not think too hard about specific ingredients. Use what you have. In this instance, I made this right after Easter, so I had leftover ham, potatoes, a lone tomato, a half package of mushrooms, and some half-wilted salad greens. I also only had 5 eggs, and I assure you it was not the end of the world.
Potato Crusted Mini Quiche
- 1 russet potato, sliced thin on a mandoline
- 6 eggs, well beaten
- 2/3 cup milk
- 1/2-3/4 cup of shredded or diced cheese (I used a cheddar-jack blend)
- 1 roma tomato, diced
- A few handfuls of greens (I used kale/spinach/chard salad blend)
- 5-6 oz. of ham, diced
- 1 clove garlic, minced
- 6-8 oz. white or cremini mushrooms, diced
- 1/4 tsp. grated nutmeg
- Salt and pepper to taste
Prep the potato crust first. Preheat the oven to 450 degrees F and lightly grease a baking sheet. Lay the sliced potatoes out—they can overlap a bit.
Grease a muffin tin. Let the potatoes cool slightly and then lay slices in each cup, pressing them against the bottom and sides. Make sure they overlap slightly. Five slices usually does the trick if you’re working with a large potato.
Lower the oven temperature to 375 degrees F.
Place a skillet over medium heat and add some olive oil or butter to the pan. Gently saute the mushrooms until they start to give up some liquid, and then add the ham and garlic. Cook one minute more, and finally add the tomato and greens to the pan. Cook until the greens wilt slightly, and then remove the pan from the heat. Season the filling with salt and pepper to taste.
Beat the eggs with the milk, nutmeg, and some salt and pepper.
To assemble the quiches, place a generous amount of the vegetable/ham filling into each crust, top each with shredded cheese, and then very slowly add egg custard to each one until ¾ full.
Carefully move the muffin tin to the oven and bake the quiches for 12-15 minutes. They will puff up and be golden brown on top when ready. Let them sit in the pan for 5-10 minutes, then run a knife around the edge of each, and lift the quiche out with a wide spoon or small spatula.
I like to have quiche with some greens in spicy vinaigrette to offset the rich custard. Yum.
To reheat from cold, just pop into a toaster oven or conventional oven set to 350 degrees F and cook for 5-8 minutes. Nearly instant breakfast, lunch, or dinner! This recipe usually makes about 8-10 quiches depending on how large the potato is and how many odds and ends you’re throwing into the custard.
Ciao for now,