Beyond College Cuisine: Quiche Then and Now

The summer between my junior and senior year of undergrad (that’s ‘3rd year’ and ‘4th year’ for you UVA-types), I stayed at school in a campus-owned house with a few friends.  We quickly established a household routine, and divvied up the chores: Dave was responsible for cleaning the bathrooms, Katya was responsible for vacuuming the common areas, and Andrea and I were in charge of grocery shopping (Andi was the only one of us with a car) and cooking.  Minor challenges included demonstrating to Dave that soap scum actually could be removed from tile, and trying to purchase a week’s worth of lunches for him with $5.

While I’m sure we ate our fair share of ramen noodles, the meals I remember most fondly were those requiring a bit more creativity.  Our limited financial resources often meant concocting something out of whatever happened to be in the refrigerator and kitchen cupboards.  When I recently told Dave that I was going to mention him in my Hot Dog and Green Pepper Quiche blog post, he eagerly reminded me of the time we made “density meat”.  Where was Food Network back then???

Late one afternoon, when it was time to start cooking dinner for Dave and myself (somehow Katya and Andi managed to be away for this particular gastronomic adventure), I began rummaging through the kitchen.  It was the end of the week, and pickings were slim… but there were some eggs, and a bit of cheese, a green pepper that had seen better days, and a couple of hot dogs.  Since I’d eaten quiche before that had ham, cheese, and broccoli, I figured it might work to substitute the hot dogs for the ham, and throw in the green pepper for lack of any other vegetable.  I quickly got the quiche in the oven, and when it was ready I called Dave downstairs for dinner.  He’d just woken up from a nap, and was still bleary eyed as he sat down to eat.  He scarfed down the first piece of quiche quickly, barely looking up from his plate.  Before starting in on piece number two, he glanced up at me and asked “KeriAn, what is this?”  to which I matter-of-factly replied “hot dog and green pepper quiche.”  He nodded, and continued to eat.

In my adult life, every time I try a new quiche recipe it brings back good memories of that summer.  A while back, one of my co-workers, Janice, gave me a simple and delicious crab quiche recipe that is worth sharing.  I used the frozen Wholly Wholesome brand Organic 9” Spelt Pie Shell—which has no trans-fats, and tastes equally good in sweet or savory applications!

Crab Quiche:

  • 1 pie shell
  • 4 eggs, beaten
  • 3/4 cup half & half
  • 3/4 cup gruyere, shredded
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 8 oz crab meat
  • 4 oz baby spinach leaves  -or- 4 oz thin asparagus, blanched & chopped
  • 2 tsp butter
  • salt & pepper to taste

Preheat oven to 375o.  Saute’ the onion and garlic in butter, then warm up the crab meat in the same pan.  Transfer to a bowl and then wilt the spinach, pressing out any excess water.  Mix the eggs, half & half, and cheese together, adding a dash of salt and pepper.  Put the crab in the pie shell, followed by the spinach (or asparagus), and pour the egg mixture over the top.  Bake for 35 minutes.  Allow quiche to cool for 5 minutes before cutting.

-KeriAn Dodson, Store Manager