Apparently, I created a monster on that faithful day when I found a tin of herring while foraging in the cabinets for something to eat. I didn’t eat the canned herring in that moment. Mostly because it was canned herring. Instead I researched recipes that use it as an ingredient. Out of a sea of suggestions, quiche was the most palatable that I could envision myself eating.
When I made it for breakfast one Saturday morning, Mom, who normally has a smoothie for breakfast, tried one. She loved it so much that she paid one of my sisters and I $10 a piece to make it on Christmas morning. Normally, she doesn’t have to pay us to cook, but that was her penalty for how she went about the making of that particular batch. Although she boasted about how she’d make it, she hardly bought any of the ingredients for it, snaked my sister and I into making it and blamed her lack of preparation on Dad. When in fact, NONE of that drama was necessary because we didn’t lack for food at all.
Mini Quiches
This next round of herring quiche was initiated by my sister. She wanted to use the remaining two tins of fish and make a double batch. One for her and my nephew and the other for our parents and me. I assisted her in the process.
We haven’t executed the recipe the same way twice. For instance, the first time I made it, I used crema Mexicana. The next time I used evaporated milk, but this time around, we used half and half. Plus, we have used a different combination of cheeses, spices and vegetables each time.
Mini & Regular Quiches
Since we made a double batch, the mini muffin pan was used along with the regular size. We had enough egg batter for a second regular muffin pan, which was a good thing because she’d forgotten to add the horseradish harvarti. It didn’t add too much of a kick to the overall flavor.
Quiche on a Bed of Hashbrowns & a Dash of Hot Sauce
Without knowing that my sister wanted breakfast for dinner, I’d bought a bag of frozen hash browns. So, dinner worked out deliciously well although I’ll have to research another interesting herring recipe since there can be too much of a good thing. Also, the last time I foraged in the cabinets, I saw two more tins of herring.