Question of the day

[jjhunter]

What would you recommend putting in a quarantine quiche?

Alternatively: [assuming you had sufficient eggs,] what ingredients do you currently have in your home that you think would make a good combination for quiche?

Comments

[jjhunter]

We've been keeping (mostly) on top of what's in our fridge and just got another farm food delivery today. I included a pint of heavy cream in the order as a bit of an impulse buy, which is part of what prompted my thoughts of quiche. Stulti just made pie and there's extra pie dough leftover, which is my other prompt-to-quiche. :D

Need to use up ASAP cilantro; I have just-picked-today fresh collards & spinach & spring mix; wacky mushrooms I was planning to use for soup, but there are more of them than I was expecting; shallots (!); watermelon radish; turnip; glorious carrots; 5 lbs of cortland apples; half a bag of snow peas (still good for another 1-2 weeks; we've been eating them raw); uncooked beets still in their skin that will store well for an extended period; lemons; cheddar and valias cheese; parsley that's good for at least one more week; and a well-stocked pantry with things like canned beans of various kinds.

Thanks!

[libitina]

I see you have settled on a plan. If you have so many eggs you make a second quiche:

I would cook some mushrooms and shallots together to get the liquid out before putting them in the quiche with cheese and maybe a green option (herbs or greens).

Side note: this is my usual recipe for turnips https://www.davidlebovitz.com/pickled-turnips-turnip-recipe/

[jjhunter]

Oooo, thank you for the recommendations! I really appreciate it. :D