What’s in a name? Egg pie (quiche)

My eldest child loves pies. Party pies in particular, but he can generally be tempted by any pie. Quiche, he’s not so keen on. I remember, growing up, that my (boy) cousin used to always sing a country song about how real men don’t eat quiche. Maybe it’s all in the name, ‘quiche’.

Names are important, they attract or repel us. Food names in particular have the capacity for coercion. ‘Jus’ sounds much sexier than ‘gravy’, which you get at the local takeaway joint or at Nana’s (or at my place ๐Ÿ˜‰ . Similarly, ‘salmon’ evokes images of a pinkish orange, juicy, luscious fish, but it’s also a simple, white fleshed fish that you can catch off the Victorian coastline. So, what you call something influences perceptions of it.

Which brings me back to quiche. When I renamed it to ‘egg pie’, a light suddenly went on in h’s eyes. ‘Pie? Can I have some for dinner?’ Ya see what I mean?

The great thing about quiche aka egg pie (QaEP) is that you can customise it however you like. Here I have given you a recipe that could even be considered a frittata as it doesn’t have a crust (I don’t eat wheat and the aim of this is quick/simple/easy, which homemade pastry is not so much). If you want a crust, just line your pan with a sheet of puff pastry before you pour the egg mix in.

Some ways you might wish to adapt this are listed below. But enjoy my QaEP!


You will need:
8 eggs
1/2 cup milk
Salt (if you must ๐Ÿ˜‰
A good handful of rocket or spinach leaves
Three or four sprigs of mixed herbs, removed from the woody stems (adjust to taste)
1 cup grated cheese
1/2 punnet (or so) cherry tomatoes (I used half a bowl of mixed little tomatoes from the garden), some of which could be cut up

1. In a large bowl, whisk together eggs, milk and seasoning til it’s well combined.
2. Stir in the rest of the ingredients.
3. Pour into a lined 20cm cake tin.
4. Put into an oven preheated to 180C.
5. Bake for 20-25 mins or until the QaEP is cooked through. If you shake the tin, it should wobble a bit but this will be all together, as a whole (ie not ripples!). It should also be nice and brown.
6. Serve with salad / sauce / vegies (depending on who is eating it!)

Some variations:
Caramelised onions / leeks
Leftover roast meat / vegies
Smoked salmon
Ham (as per quiche Lorraine)





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