Real Men DO Eat Quiche

February 01, 2012, By Nayab Naseer 0 comments

Quiche is making a comeback, not that it ever really went away. Let's say it's moving further into the mainstream, meaning that guys are realizing that it's okay for real men to it. In fact, it's more than okay. Quiche is a tasty and usually light yet protein-rich meal. Now that eggs have been given a reprieve from the medical community (in moderation, of course) you can create healthy quiche meals or indulgent ones. Few dishes have this much flexibility. 

And quiche is easy to make. You can eat it as soon as you make it or heat it up later for a quick lunch or breakfast. Here are some delicious variations on this one-dish meal.

Beef and Cabbage Quiche

• Fifteen oz. of corned beef and a cup of shredded cabbage contribute to this wholesome and inexpensive quiche
• Other ingredients you'll need: a quarter can of corn flour, two raw eggs, four beaten eggs, two green onions, two cups of light cream, and a cup of shredded Swiss cheese
• Add a teaspoon of salt, some drops of red pepper sauce or salsa and a pinch of paprika for seasoning

To assemble: Mix the corn beef hash, flour and two raw eggs thoroughly and press the mixture into a pastry tray. Bake for 25 minutes in a preheated oven to make a meat crust. Next, mix the four beaten eggs, cream, cheese, cabbage, onions, salt and salsa or pepper sauce, and pour the mixture on the meat crust. Sprinkle with paprika for added flavor. Bake the enriched crust at 350°F (175°C) for 50 minutes to one hour. The quiche is ready to serve.

Asparagus and Crab Quiche

• You'll need a cup of chopped cooked crabmeat, three beaten eggs, ten asparagus spears cut into half-inch slices, four oz. of parmesan cheese and 1 3/4 cup of milk
• Add a dash or three of nutmeg, salt, and cayenne pepper to season

To assemble: Sprinkle the crabmeat into a pre-made pastry shell, scatter the asparagus slices on top of the meat, and sprinkle the parmesan cheese over the asparagus. Beat the eggs with milk, and add the nutmeg, pepper, and salt to the mixture. Pour the mixture into the pastry case on the crabmeat and toppings, and bake in a preheated oven at 350°F for around 45 minutes. Take it out of the oven, let it cool for 15 minutes, and serve.

NEXT: Spinach Quiche