It worked, he ate it.  TWO portions.  I know that Larry is a Real Man, and now I know he will Eat Quiche.  Maybe it was the All Butter Pie Shell that put it over the top because nuttin’ tastes bedda dan budduh.

We humans really are easily swayed.  The stigma quiche picked up via an early 80’s hit book on stereotypes, Real Men Don’t Eat Quiche, still is out there.  And I recall how the egg industry was practically decimated by a Time Magazine cover story on cholesterol (remember the smiley face plate of two egg eyes and bacon mouth?).  That couldn’t have been good for quiche.   Plus one of my all time favorite movies, Sideways, gave a solid sucker punch to the Merlot industry.  Wait, this isn’t about wine.  Actually, a nice Merlot with a dinner of quiche is a yummy thought.

Quiche itself is a solid recipe, inexpensive, just the ticket for breakfast or brunch but it did make a good dinner.  Four elements – crust, eggs, cheese and then whatever stuff you throw in.  Hard to screw up, but make sure and cook it on a quality cookie sheet that doesn’t warp when heated because I’ve done that and there went a lot of my filling.   Give it a try and report back your findings. 

Fresh Basil Quiche with Tomatoes and Mushrooms

• 1/2 medium onion, diced
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 2 cups fresh mushrooms, sliced
• 1 14.5 oz. can no-salt diced tomatoes, thoroughly drained
• 5-6 large fresh basil leaves, minced
• 2 cups grated Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 4 eggs
• 3/4 cup milk
• Freshly ground pepper and salt to taste
• 1 9-inch pie shell

Preheat oven to 350 degrees F.  Bring pie shell to room temperature.  In small pan, sauté onions and garlic in olive oil just until translucent.  Remove to plate.  In same pan, add mushrooms and 1 tablespoon water.  Sauté until soft, drain well.  In pie shell, place tomatoes, cooked mushrooms, cooked onions and garlic.  Top with basil.  Sprinkle with Parmesan cheese, top with grated Jack cheese, pepper and salt.  In separate bowl, lightly whisk eggs and milk until blended.  Using your finger, create 5 or 6 holes in pie ingredients.  Slowly pour egg mixture over all, making sure to saturate throughout.  Place on sturdy cookie sheet or foil to catch drips.  Bake for 1 hour or until the top is golden brown and a knife inserted in the center comes out clean.  Let sit for 15 minutes before serving.  Makes 6 servings.

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