Erin told me that this is a low-fat sort of quiche recipe, considering it uses no heavy cream. I did not know this. I do know that I approve of the joyous use of cheese in this recipe.

BAKED POTATO CRUST (originally from the Enchanted Broccoli Forest by Molly Katsen)

• a little oil for the pan and the top of the crust
• 2 large potatoes (the size of a healthy fist)
• 1 to 2 Tbsp. butter
• a scant 1/2 tsp. salt
• fresh black pepper to taste
• 1/2 c. minced onion

Cut the potatoes into similarly sized chunks, and boil to cook. I never peel potatoes (because most of the nutrients are in the peel, because I like the peels, and because I am lazy), but you may want to (if you have sensitivities to vegetables in the nightshade family, or perhaps if you are getting paid). The potatoes are ready when they are “mashed potato soft”.

Preheat the oven to 375.

Drain the potatoes, and transfer to a medium-size bowl. Add the butter, salt, pepper, and onion, and mash them all together.

Grease a pie or quiche pan, then shape the mashed potato mixture into a crust shape in the pan. Put it in the oven, and bake for 45 minutes or until the crust is firm, but not yet burnt. If you like, you can revisit it midway to brush lightly with oil. Once it is ready, there is no need to allow it to cool before adding the quiche filling and placing it back into the oven.

THE CHEESE

Grate 1/4 to 1/3 pounds of cheese and spread it down as the bottom layer in the quiche. I like roasted garlic havarti. Its flavour is understated, yet creamy… like a good surprise.

THE FILLING

As with the cheese, there are any number of possible fillings one could use for quiche. This is the filling I typically make for TWO quiches:

• a little oil for the pan
• 1 onion, diced
• 1 bunch red swiss chard, chopped with stems and greens separate
• as many mushrooms as seems reasonable, sliced
• salt, pepper, and zattar (a mixture of thyme, sesame seeds, salt and… something…)

Put the onions, mushrooms, and the chard stems into a deep, wide pot with the oil over medium heat. When those are half way cooked, add the chard greens, and the seasonings. Cook until the greens are how you like them (the timing’s a bit of an art, so you don’t get that funny feeling on your teeth).

Place the filling on top of the cheese, then add…

THE CUSTARD

Beat together 3 eggs and 1 cup milk/buttermilk/yogurt. Pour this mixture over the rest of the quiche, allowing the liquid to get into all the little cracks amidst the filling. Sprinkle some paprika on top, if you like.

AND FINALLY…

Put the quiche into the oven and bake for 35 – 40 minutes, until the top feels bouncy and solid like jello. Let cool 10 min. before slicing and serving.

Quiche tastes great hot, cold, or at room temperature. Last time I checked, it even freezes OK for the old emergency lunch stash. Ra Ra Quiche!