I didn’t grow up eating quiche, and just the name of it makes it sound fussy and difficult. Nothing could be further from the truth, and once I learned how to make a quiche using Julia’s method, anything was possible. That was her goal, really; to give home cooks the freedom to be fearless in their own kitchens. Both of the books have the quiche method, plus numerous variations to start you on your way to serving any kind of quiche for any weeknight dinner. I go for crustless because it’s simpler, and it takes a lot of fat, and virtually all the carbohydrates out of the finished dish.
I sauteed kale with garlic in olive oil, and poached the salmon in a liquid of tomato juice, onion, dill, and salt. Julia’s ratio of egg to milk (or cream) is 1 large egg and liquid to equal 1/2 cup, so I used three eggs, and milk to equal 1 1/2 cups. Into a 375 deg. oven for 30 minutes, and a 5-10 minute rest, and it’s dinner.
More Julia tomorrow. See you then.