There comes a time when the dry cereal or the same old fried or
scrambled eggs is just too darn boring and you really want some
other variety of tasty breakfast.   Enter Quiche.   Just what
is a quiche?   To paraphrase wikipedia:

In French cuisine, a quiche is a baked dish that is based on a
custard made from eggs and milk or cream in a pastry crust.

They go on to add that...

Other ingredients such as cooked chopped meat, vegetables, or
cheese are often added to the egg mixture before the quiche
is baked.

We used eggs, non-wheat flours and other assorted ingredients
to make what we called, for lack of a better name, "breakfast
bread" but have since decided that what we were making was no
more than a variation on quiche.

The basic recipe:

Recipe ingredients
eggs			5 large (6 medium)
soy milk		1 cup
non-wheat flour		1 1/3 cup
Baking soda		1 teaspoon
citric acid crystals	1 teaspoon
salt			1/2 teaspoon
cooked vegetables	1 cup
cooked rice		1 cup
vegetable oil		2 tablespoons


I bake my quiche in a 10 inch iron skillet and always begin
by placing the skillet in the oven while it preheats to 350
degrees (F).

While the oven is getting hot, break the eggs into a sizable
bowl, add the soy milk, mix well (with a whip, or hand-held
mixer) and set aside.

It doesn't matter what sort of flour you use but I like to
use a 2/3 cup measure and mix equal parts of two different
grains, one ground into fine flour and one in a coarse grind.
For the fine flour I use whole grain spelt, brown rice or
garbanzo bean flour; for the coarse grind, I use Millet
grits, Barley grits, Pumpernickel Rye meal or Brown Rice
Farina (all from Bob's Red Mill).

In a separate bowl, thoroughly mix the salt, flour, citric
acid crystals and soda with a spoon or spatula.

Once the oven and skillet are hot, quickly stir the vegetables,
rice and/or other ingredients (see notes below) into the
egg/soy milk mixture, add the dry ingredients (flour, etc.)
and mix quickly with a large spatula.   Pull the skillet out
of the oven and place it on a cold burner on top of the stove,
pour in about two tablespoons of vegetable oil, hold the
skillet with hot pad while you swirl the oil (careful, it's
hot!) to cover the bottom of the pan, place the skillet back
on the cold burner and pour in the fully mixed batter.   Place
quickly back into the oven and bake for 25 to 35 minutes
(until the top of the quiche is brown and firm).

Veggie packs:   Every so often I buy a few one pound bags of
frozen carrots, peas, green beans and chopped brocolli, steam
them in my largest pot along with a large chopped onion and a
couple of diced cloves of garlic. Once the veggies are
nearly-but-not-quite done I take them off the fire, let them
cool, put them up in six to eight ounce packages, stuff them
into a heavy-duty, one gallon freezer bag, label it "Veggie
packs for Quiche" and toss it in the freezer.   If I don't
have any leftover cooked fresh vegetables when I'm making a
quiche, one of these gets thawed to go in it.

Meat packs:   Some of whatever leftover pork, beef or poultry
we have gets boned out (where applicable), diced, divided into
portions of four to eight ounces, wrapped in wax paper and
placed in the freezer in a heavy duty, one gallon freezer
bag labeled "Meat packs for Quiche".   If I don't have any
leftover cooked meat when I'm making quiche, one of these
gets thawed to go in it

Other potential ingredients:   Sometimes I'll add up to a
cup of veggie Shreds (grated soy cheese) and I very often
add a quarter teaspoon of dried, diced Pequin peppers.

This quiche is very easy to prepare, very flexible in terms
of ingredients and, cut into wedges, makes eight generous
servings.   After it's been removed from the oven and allowed
to cool a bit, I cut it, wrap each serving in wax paper and
tuck them into meat keeper drawer in our fridge.   Normally
a quiche feeds the two of us breakfast for four days. We
never get tired of it and, because this quiche can be made
from just about any sort of leftover meats and/or vegetables
it's a very economical as well as nutritous and filling
breakfast.

Comments?  Suggestions?  More recipes?

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www.don-guitar.com	2010