Real Quiche for Real Life

3 Comments | Written on March 13, 2012 at 9:00 am, by The Editors

Quiche takes eggs way beyond the breakfast or brunch table (although we can’t think of a more fitting morning dish). The basic palette of fresh eggs and flaky crust invites ingredients from cheese and ham (in a classic quiche Lorraine) to garden vegetables to hot and spicy Mexican salsas and sausages to create an elegant (and oh so easy) entrée for lunch, dinner, or a midday nosh.

Back in the day, it was said (with tongue in cheek) that “real men don’t eat quiche.” Maybe because it’s a deceptively delicate dish. But now, not only do real men and women dig into this protein-packed French classic, we consider quiche everyday easy. It’s a quick dinner fix for real (busy) life.

Here, four quiches for every taste:

Let’s start with the mother of all quiches, the Quiche Lorraine (pictured above), with rich Swiss cheese and bacon, and made with cream (no, it’s not low-cal, but it’s a special indulgence). A dash of nutmeg lends just a hint of sweet flavor, and tomato wedges perched on top add a fresh touch.

Spinach-Cheese Tart: Semisoft goat’s-milk cheese and low-fat ricotta partner with spinach and red peppers for a healthy, delicious quiche that can be served not only at the brunch or lunch table but cut into appetizer-size bites to serve at a cocktail party.

Crab Quiche: Seafood lovers will adore this concoction of crabmeat, Swiss cheese, and a splash of vermouth (for a spike of flavor, but it’s optional).

Vegetable Quiches: Here’s a quiche that thinks outside the traditional egg-and-pie-crust-formula. Flour tortillas are the base, and a fat-free egg substitute, along with plenty of red peppers, broccoli, green onions, herbs, and reduced-fat cheese make this quiche a low-fat, high-flavor alternative.