As you probably know by now, my area went through a lot these past few days. I wish I could have posted about it earlier to let you all know I have been okay, but we and about 2.2 million other New Jerseyans were without power, heat, cable or Internet for the better part of the week. We had it a lot better than most. The tar on the roof of our building was ripped off, however we only sustained a small leak. I honestly can’t complain. My apartment for the most part is fine, my car is fine, and above all, my friends and family are all safe. So many had it so much worse than we did, and there’s a long road to recovery in so many places nearby in NYC and all along the Jersey Shore.
I’m sharing this recipe for quiche with you because it’s quick, simple, delicious, and just the kind of dish you can make for a friend in need. We certainly have a lot of those around here. This is a favorite of my family’s, especially my mom, and I know she’ll be happy to see it here.
- 1.5 cups flour
- 1 stick COLD unsalted butter, cut into small pieces
- 2 tsp salt
- 4-5 tbsp ice water
- 4 eggs
- 1 cup half-and-half
- ½ cup real mayonnaise
- 2 tbsp flour
- ⅓ cup minced onions
- 1 tsp salt
- 1 tsp garlic powder
- 8 oz shredded Swiss or sharp cheddar cheese
- ½ cup chopped baby spinach
- 12 cherry tomatoes, chopped
- 1 green onion, sliced thinly
- 3 strips bacon, cooked and chopped coarsely (optional)
- Make the crust: In a food processor, add flour, salt and butter. Pulse until crumbly. Pour the ice water in to a measuring cup, and with the food processor running, slowly add the ice water through the top until the dough forms into a ball around the blades. Stop the food processor.
- Place ball of dough between two sheets of parchment paper. Using a rolling pin (or bottle of wine!) roll out the dough between the parchment paper until ⅛” thick, making quarter turns with the dough until you get a nice flat circle-y shape. Refrigerate the dough until you are ready to use, then press into a 9-inch pie plate.
- Make the quiche: Preheat the oven to 350 degrees F. Whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into the prepared pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
Adapted from Food Network.
Please consider donating to the Red Cross’s Hurricane Sandy relief fund if you have the ability to. There are so many families in need right now. If you are in the NY area and have the time and resources, please also consider donating your time to help those on Staten Island. This often over-looked borough of NYC is home to many of my friends, and the damage there has been particularly devastating.
As always, thanks so much for reading. Hope everyone made it through Sandy okay.
Happy Eating
mally
Oh Mallory I’m so glad you’re ok!! It sucks that you were without power, though
Let me know if you need anything, and this quiche looks like just what the doctor ordered!
Glad to hear you’re OK. We got through it pretty much unscathed as well but such a tragedy for so many around us. The quiche looks fantastic. I love food like that.
My new favorite breakfast dish!
I’ve never seen a quiche recipe that used mayonnaise before, but I certainly am not beyond trying it! (I love, love, love quiche!)