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Three Onion Quiche | 1 2
This recipe actually offers itself up very easily to variation -- use all onions or all leeks, add whatever other chopped vegetable you like, substitute the parmesan with swiss or cheddar ... you get the idea. Quiches take a fair amount of time (unless you use a pre-baked pie crust), but can be made a day ahead and reheated when needed. The recipe includes instructions for a rich tart crust; naturally, if you already have a great pie crust recipe you've used in the past, it can be substituted just fine (simply omit the sugar).
for shell
1 3/4 cups flour
8 T butter, chilled
1/2 tsp salt
3-4 T cold water
1 egg

2 T olive oil
1 med-lg onion
1 leek
4 stalks scallion
2 cups milk
1/3 cup grated parmesan
6 eggs
1/2 tsp salt

serves 6 (main dish)
time 1.5 - 2 hrs, plus refrigerating time for crust

To make the crust:
Place the flour in a bowl. Cut up the butter into very small bits and drop it into the bowl. Quickly smush the butter into the flour by squeezing and rubbing between your fingers. 
2 When the butter is worked into the flour you should find yourself with a mixture that resembles bread crumbs or cornmeal, crumbly and dry. Make a well in the center; beat in the egg, salt and 3 T of cold water using a fork. Slowly incorporate the flour into the liquid, switching to your hands when the fork no longer seems to be doing anything. Knead the mixture by hand until you have a nice, cohesive dough. If necessary, add another tablespoon or so of water if it's too dry (more flour if too wet).
3 Form the dough into a ball, wrap in plastic wrap, and smush into a round disk. Refrigerate for one hour. 
4 Roll out the dough on a big piece of saran wrap until it's at least 2 inches bigger all around than the size of the pan. (It should be no more than 1/4" thick). Fit it into a 10-12" tart pan, preferably with removable sides, or a pie pan.

keep walking: the recipe continues!

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