July 12, 2012 § 8 Comments
It’s been about a week since I’ve been in Denmark and this is what the weather looks like for today, and until next Tuesday (and.. this just in– apparently until SEPTEMBER?!)
For everyone in America using Fahrenheit, that’s reaaaaaaaaaally cold for summer. As in, wear a sweater, put on some pants, and grab a jacket, kind of cold. And I’m pretty sure I don’t need to explain those clouds with the little drops of water.
So it appears I’ve given up my picturesque east coast, hot, (not wet), American summer. While some might be bitter, restless, and stirring to return, I have to say… I’m happy as a clam! Besides the weather, learning the Danish language is my only obstacle. Every night, I switch on the news and try to learn new words. Which gives me a somewhat negative vocabulary, filled with words that aren’t exactly the most cheerful (massakre= massacre, ofre= victims, drab=killing… how lovely! of course REGNER= rain… I can use that).
But then, as Le Tour de France switches on (an “excitement” I don’t really understand– not even the mountain stage…), my mind starts wandering toward recipes for dinner. On this particular night we had a variety of leftovers in the refrigerator. So where else can you combine three different cheeses, vegetables, and even a meat? (Don’t say pizza, that’s not where I’m going with this!)
Ding, ding, ding…! A quiche of course!
This was the perfect compromise for both the meat lover and veggie lover, as well as my strange love affair with eggs. I’ve decided to only give you some guidelines here, because I don’t think the most important part of making a quiche is what you put in it, but more the egg to milk ratio, and how to cook it.
Please ignore that lingering piece of sausage who wanted to be front and center. I wish I could photoshop him out, but I only show you the truth. Zoom in on that eggy slice, with the perfectly browned top, and the potatoes that line the bottom. As they say in Danish, mums (yum!)!!
So, I present to you, a crustless quiche. Without the crust, you have the best excuse to load it with as much cheese as you desire (ahem, not that you need an excuse). We were inspired by the Spanish Potato Omelette to add potatoes into the quiche. But really, grab your leftovers, and put everything in but the kitchen sink!
recipe inspired by budget bytes
about 8 ounces spinach
1 1/2 cups milk
minced garlic (for the top)
Preheat the oven to 350 degrees fahrenheit, 180 degrees celsius. Thinly slice potatoes and line the bottom of an oven-safe dish. Sautée spinach until wilted. Drain with a colander and set aside. Sautée mushrooms, adding a sprinkle of salt and pepper to taste. Add the spinach back on the pan, adding the feta to heat. Use as much as you want! Don’t be shy…
Now here’s your freedom to really add layers as you wish. Add the spinach, mushrooms, and feta. The mozzarella should be added throughout the layers. When you’ve added all the veggies and sausage (tomatoes can be sliced and put right on), prepare the eggs. Whisk together the eggs and milk, just as you would if you were scrambling them. Add parmesan to the eggs and milk, and add this mixture to the oven-safe dish. If you’ve added an overwhelming amount of ingredients, then add a little bit of milk to the dish. Top with mozzarella and parmesan.
The quiche will appear to look “done” within one hour, but make sure the top is crispy and golden. Don’t be too quick– give it around an hour and fifteen minutes, checking it occasionally after the first hour. Serve, eat, enjoy!