I’ve always spent a good amount of time in the kitchen, but since I developed latex fruit syndrome, I spend far more time there. As a busy mom and teacher, I’m always looking for ways to make delicious foods for my family and myself without spending an eternity in the kitchen. This quiche, which reheats well for busy school mornings, is one of my best time savers.
I was inspired by my mom, who managed to take care of 4 kids and a husband while working and going to school … graduating summa cum laude with her second bachelor’s degree! How did she manage? She did a lot of bulk food preparation, and she made a lot of delicious, one-dish meals, like the 70’s classic impossible pies.
I tried a few impossible pie recipes but decided that I prefer a more traditional quiche texture, though I like leaving off the crust. Not only does it reduce the fat content, but it saves a lot of time. Of course, for special occasions, I still like to indulge in a crust. (If you are making quiche with crust, this recipe makes two 9-inch round quiches.)
I like to make this on Sunday morning; then cover the leftovers and store it in the fridge for a couple more delicious breakfasts during the week. Be sure not to cover it with foil or plastic until the quiche has cooled to room temperature, though. Otherwise condensation will collect and make it soggy. It will also mold more quickly. If you need to cover it to keep away flies, use a thin cloth or screen.
- Remember to read your labels, even on meats. Many hams, sausages, and lunch meats contain unidentified natural flavors or spices, and many use celery salt as a flavor enhancer.
- Sour cream is usually just milk and cultures, but always read the label, sometimes pectin is added, which is often derived from citrus peel.
- Yogurt often has pectin added and occasionally unidentified natural flavors as well.
- Pre-grated cheeses have added ingredients to help keep the cheese from sticking together. If you use pre-grated cheeses, be sure to read the label to check for potential allergens. I choose to grate my own cheese.
- Egg allergy: Both my grandfather and I were unable to eat chicken eggs, but we were able to eat duck eggs without a reaction. This recipe works well with duck eggs too, but many duck eggs are 1 1/2 to 2 times the size of a chicken egg. So if you use duck eggs, you may want to use only 4 or 5 eggs depending on how large they are. (If you are allergic to eggs and have never tried duck eggs, be sure to consult your allergist before trying this.)
- Gluten intolerance: Some people with gluten intolerance are also unable to tolerate avenin in oats. This is part of the oats, not cross-contamination, so it is even in “gluten-free” oats. If you can’t use oat flour, use your own 1:1 gluten free flour mixture that works for you. (Plain rice flour does not work well in this recipe.)