One of my family’s favorite breakfast dishes is quiche. It is an opened faced pastry crust made with a filling thickened with eggs. The beauty of the quiche is that you can really experiment with the filling–anything from mushroom and asparagus to pepperoni and onion. My mom, otherwise known as the quiche master, usually bakes them with spinach or broccoli and left over bacon from Sunday breakfast, but honestly she could use anything and it would taste outstanding.
This weekend, I tried making the quiche. I did glance at a recipe in Baking Illustrated and had about half the ingredients it called for. Having seen my mom bake this dish a thousand times, I felt confident enough to throw in some substitutions and trust my gut. As long as there are eggs and some dairy based products, you’re basically all set. After deciding to use the leftover ham and spinach in the fridge, I whipped them together with the eggs, milk, and cheese. It turned out quite nicely–plenty of flavor and a creamy texture. Try it out yourself, and don’t be afraid to make your own substitutions!