Thursday, April 20, 2017

Q is for QUICHE Food For Thought #AtoZChallenge

FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day.
Each post contains an appealing food choice combined with thoughts each brings to mind.

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Granted, it was probably predictable that my Food For Thought post on "Q" day would be about quiche. It's fun to look at photos of fancy quiches and check out the offerings at restaurants. They all look so colorful, like a fancy pizza.
 
 
 
I'm not sure my recipe even qualifies as quiche. Whatever you want to call it is fine with me. I made up this simple, last-minute concoction for a wedding brunch years ago and still remember how people came back for seconds. The other choices included spinach or some other green vegetable (don't they all?) so that might have had something to do with it. That, or the flowing alcohol.
 
When I say simple concoction, it means use whatever amount of ingredients you have or want to toss into the mixing bowl. I crack and beat some eggs, add twice as much milk plus salt and pepper, along with cubed ham and grated cheese. Stick the pan into a heated oven long enough for the eggs to set and the ham to heat through. Sprinkle more cheese on top and let it melt a bit under the broiler setting.
 
Maybe I can label it "Questionable" so it still qualifies for an #AtoZ "Q" post.
 
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10 comments:

  1. Love the simplicity of that. No fussing around with tons of ingredients and adaptable. I'm sure it was pretty good. Maui Jungalow

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    1. That pretty much describes my cooking these days, Courtney. No fuss and few ingredients. Thanks for visiting.

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  2. Looks delicious - I make a very simple sausage quiche now and again. Keeping the ingredients simple - sausage and onion!

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    1. Simple is the key and definitely my kind of cooking.

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  3. I like your idea of a quiche!

    DB McNicol | Oh, the places we will go! | Quartzsite & ???

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    1. My way of thinking, Donna, is you can improve any recipe by sprinkling a bit of chess on top.

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  4. There are so many great quiches. I used to have a long list of recipes. Thanks for this reminder.

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    1. It's even fun to just read the recipes, Jacqui. And look at the mouth-watering photographs.

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  5. I love to cook this way... start with a basic list of ingredients (with quantities/ratios) and then experiment with whatever sounds good at the moment :)

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    1. This certainly reveals your adventurous side, Molly. Do you also keep a journal of your experiments: variants of ingredients, successes and (few) failures, etc?

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