a quiche, sort of

a view from the top

As much as I hate to admit it, the crust in this recipe was not made by me or KS. Last week required some long hours at work and then after gym and errands, I would sometimes come home at so late that in my mind if we weren’t ordering take-out, we were going to bed hungry. I wasn’t about to get myself into a kitchen. However, this is where KS saved the dinner many a time.

He’s more practical a cook than I am, utilizing those ingredients we have, preventing them from spoiling and thus being placed in the garbage instead of in our bellies. One night he took stock of what we had and decided to make a quiche of sorts. Now, before you read the recipe and tell me that it’s not quiche per se, I just want to say, it was his version. And since I don’t even like quiche and I liked his baked egg concoction, I dare say it was delicious, even if (and this is where I blush as I type) KS used a frozen pre-made crust we bought at the store. And even worse yet – it was delicious! While my preference will always to make my own crusts as much as possible, this was a tasty, and time-saving alternative.

liquidy and jiggly

I’d write you more and tell you all about how funny the actual cooking process of it was – while I stayed on the couch reading research reports and making notes on the state of the markets, and my darling KS was in the kitchen making a delicious, filling meal – but I’ve quite badly hurt some of my fingers and as a result, typing is very painful. So I’ll give you the ingredient list and how to prepare and be off to bandage my hand!

1 pie shell – frozen or prepared according to your favorite pie dough recipe
6 large eggs
2 small potatoes, cut roughly, washed, dried and boiled
1 green pepper (chopped)
1 medium sized onion (chopped)
6 small anchovies packed in salt
1 can of sardines packed in oil
1 jalapeno, very finely chopped
a dash of freshly ground black pepper

Preheat the oven to 350 degrees F.

Crack open the eggs into a bowl – and set aside.

In a non-stick skillet, sauté the onions and the pepper until soft and onions are translucent and beginning to brown. Remove from heat.

Beat eggs with ground black pepper until the whites and the yolks mix well together.

Grab your pastry shell or roll out your pie dough and fit it into a pie dish. Onto the dough, arrange the potatoes, the onions and peppers, the anchovies, the sardines and the jalapeno. Pour the eggs over the ingredients and place in the oven. Bake for 45 minutes or until the center becomes more firm than jiggly and springs back upon light pressure. As most savory things in our household, we ate our “quiche” with ample servings of hot sauce. Some might even like it with ketchup.

You might note that I didn’t add any salt. I think that the anchovies and the sardines add the salt taste to the quiche, however, you are welcome to add salt if you so desire.

Also, if you are trying to minimize using dairy – the potatoes add to the “fluffiness” of the “quiche” so it was actually a great substitute on KS’s part – we try to diminish use of dairy in our household as KS is lactose intolerant.

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