Quiche can be a wonderfully rich, cream laden, bacon enhanced special occasion treat. It can also be a simple, vegetable based weekday dish.
I make quiche quite a bit. It’s great to have a fully cooked item in the refrigerator that can be sliced, popped in the toaster oven, and ready for a quick breakfast, lunch, or dinner in a matter of minutes.
When I was looking through the Morning Glory Farm cookbook, I came across a recipe for “Morning Glory Quiche” that came close to the basic formula that I’ve used for years. Their recipe includes a cup of any sautéed combination of vegetables. That has always been my rule as well. They call for a cup of Swiss cheese. I tend to use whatever I have on hand. They use a homemade crust. That’s a good thing, but keeping it simple, a prepared crust in an aluminum pan (Mrs. Smith’s is good) works just fine.
Reading the cookbook inspired me to make this quiche today.
Frozen deep dish pie crust, defrosted
1 to 1 1/2 cups of pre-cooked vegetables. Today, I used spinach, onions, and mushrooms.
1 C shredded cheese
1 C milk ( whole, 2% or 1% )
1. Saute whatever vegetables you like. I’ve used onions, mushrooms, broccoli, spinach, asparagus in various combinations. Add some chopped ham or bacon if you wish.
Tip: Blot the veggies with a paper towel to get rid of excess moisture.
2. Cool the vegetables somewhat. Spread them in the pie shell.
3. Spread the shredded cheese (whatever kind you like) over the vegetables.
4. Whisk the eggs and milk together. Season with salt and pepper.
5. Pour the egg/milk mixture over the vegetables and cheese.
6. Cook until set. This should take about 45 minutes in a pre-heated 375 oven.
Your quiche can be as simple as ham and American cheese or a combination of onions, mushrooms, spinach with Gruyere or cheddar, or Swiss cheese. The technique is the same. It’s all good!