Who doesn’t love seafood? My husband, that’s who. Booooooooo! Apparently he doesn’t believe in the over harvesting of our oceans. Sounds good, right? I’m still not entirely sure that I believe him. Anyway, for our Valentine’s dinner last week, I decided that we both needed a little food lovin’ so here’s what I did: His and hers Quiche, one for him with ham, caramelized onions, sharp cheddar and broccoli, and one for me with baby shrimp, garlic sautéed spinach, feta cheese and caramelized onions. I thought it was a pretty good compromise, recognizing our differences and accepting that we can’t change each other’s preferences. Sounds good too, right?
I will not pretend that I made this crust from scratch. I did not. Nor do I have any fantasies about making crust from scratch. I don’t. I do make pizza dough from scratch but that is for another post. It’s a Tenderflake crust and it’s taaasty. More importantly, and from a busy mom’s perspective, they are dead easy. It’s all about cutting corners where you can and still turning out a tasty product. Am I right?
Here’s the next thing to know: I use the recipe on the back of the Tenderflake box (they didn’t pay me, I swear!). While I’ve tried Julia Child’s quiche recipe and enjoyed it, there wasn’t a noticeable difference that warrants me pulling out her cookbook. Keeping things easy over here since we usually spend some time (post-dinner) picking up food off the ground. As far as the type of quiche goes, that’s where we get creative. We really like using crispy pancetta, and I like the sound of a roasted vegetable quiche. In my book: whatever is in the veggie drawer is probably a go. Just remember, if you use spinach, squeeze out the excess moisture after you sautée it.
Serve with white wine, a garden salad (or something like this) and a nice baguette. Delicious. I like that it can be made ahead of time and served cold on hot days (we’ll get there). And breakfast… it works then, too.