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Quiche Melba

Don’t ask for a recipe. I’ve watched. It’s literally “This… Oh, this. And this. And .. there. All done.” My wife is a good cook and a terrible cooking instructor. She learned to cook by heart and by watching her mother, Melba. Hence Quiche Melba.

This is my wife’s doing. She made grits, mixed it with a mess of cheese, tossed it into a pie tin or two, and baked it at 400ºF for about 20 minutes. At that point, we sprinkled on some leftover filling from the tomatoes last week, crisped that, and had dinner. Mmmmm.

Technically this is a breakfast food but I don’t see why it has to be. Quiche is an any-time meal!

If I made this, I would have cooked down an onion, thinly sliced, and thrown in some parsley and/or cilantro for some greenery. That said, it’s got grits and I, the Jew from Cleveland, wisely leave that up to my Mississippi born wife. Anything with food that even comes close to a roux is her domain.

The topping is a mixture of panko (2/3rds cup), onion (chopped finely and cooked about 10 minutes at medium heat), parsley (3tbl, chopped), mint (1tbl, chopped), capers (2tbl, chopped). Mix that all up and shove it in a tomato.

Source: My mother in law, Melba.