Spoon Fed: Ever tried making quiche?

Last week’s article focused on a winter-friendly food easily sourced from the Peterborough Farmers’ Market. Because our head cook and at least one of our loyal volunteers are totally obsessed with mushrooms, we decided to continue this culinary theme in this week’s feature.

Thankfully for those of us who don’t get our kicks from chowing down on fungi, this recipe and last week’s as well, are easily adapted to incorporate other seasonal favourites.

Head cook Gar Quiano loves making quiche, and while her go-to combination is often a savoury spinach, mushroom and swiss, quiche is delicious no matter how you slice it (equally delicious as six slices rather than eight, although we have to admit a preference for six) or what you put in it.

Other winning combinations include roasted red peppers, eggplant and cheddar or pesto potato; caramelized onion and goat cheese…. Garden-fresh tomatoes, mozzarella and basil… the list goes on!

For now we’re going to stick with this classic recipe, and let you dress it up on your own. First step is to make your delicious flaky pastry crust.

Now, a good quiche crust doesn’t have to be pastry. You could make a polenta crust, a crushed-almond crust, or our favourite, a potato crust (slice them real thin, toss in oil, salt and spices, spread over a pie plate and up its side and roast until golden brown prior before putting in the rest of the ingredients).

But because it’s a classic, we’ll give you our quiche pastry recipe: