Veggie Quiche and a Challenge Update May 3, 2010Posted by Angela @ Making Food for Friends in breakfast, vegetarian.
Tags: broccoli, eggs, red bell pepper
I went to the grocery store yesterday to stock up all of the fresh vegetables, fruit, and lunchmeat we will need to make it through a week with no grocery trips. Here’s what I came home with. Not pictured are all of the refrigerated goods: newly purchased spinach and broccoli, and existing kale, jalapenos, and green onions. Check out the yellow spaghetti squash on top of the knife block….that guy has been in our house for over a week now. I am vowing to put it to good use this week!
Ryan and I had some friends over for dinner last night and I decided to make a sort of “breakfast for dinner,” with a broccoli red pepper quiche and some oven-roasted potatoes. I love this quiche recipe. My mom clipped it from the Oakland Press sometime in the 90s, I believe, and wrote it out for me earlier this year. In the newspaper, this recipe was titled “Connie’s Veggy Quiche” and a Google search tells me this recipe has never made it to the internet. The recipe below reflects changes my mom has made to Connie’s original recipe, and changes I generally make, as well. The thing is, though, I don’t think I’ve ever made this the same way twice! Last night it was a broccoli/red pepper quiche (we had no mushrooms in the house) and it turned out just fine. Here’s the base recipe, feel free to change it up to use whatever you have on hand.
1 9 inch uncooked crust (homemade or storebought)
2 tbs butter, divided
1 small onion or equivalent mix of onions/shallots
1 cup cooked broccoli, chopped
1 cup sliced mushrooms
1/2 cup red pepper, sun dried tomato, or other veggies you have around
3 tbs fresh basil (or other herbs)
Salt and pepper to taste
3 tbs sherry or red wine
1 tsp lemon juice
1 1/2 cup half and half, heavy cream, or milk (whatever you have)
4 eggs, lightly beaten
1 cup grated swiss
1 cup grated cheddar
1/4 cup grated parmesan
Preheat oven to 350 degrees.
Melt 1 tbs butter and cook onions over medium heat until cooked through (about 5 min).
Add red pepper (if using) and cook another 3 min. Add pre-steamed broccoli and cook until heated through.
Add basil, salt, and pepper; mix thoroughly and set aside in a small bowl.
Add remaining butter to pan and cook mushrooms for a few minutes. Stir in sherry or wine and lemon juice. Add sun-dried tomatoes, if using. Cook another 5 minutes.
Add mushroom mixture to broccoli bowl.
Lightly beat 4 eggs in a small bowl. Add cream or milk to egg bowl.
Sprinkle crust with swiss cheese.
Add veg mixture (the broccoli/mushroom bowl) to crust.
Pour egg and cream/milk over veg mixture.
Sprinkle cheddar over top.
Bake at 350 degrees for 40 minutes.
Let cool 10 minutes before cutting.
Options: Switch out veggies, cheeses, and herbs to whatever you have on hand. I don’t think I’ve ever made this quiche the same way twice! It’s a good way to use up extra veggies you have on hand. The recipe can be made lighter by using egg whites instead of whole eggs, and using reduced fat milk in place of the cream or half and half. You could probably reduce the amount of cheese, but I’ve never done that. 🙂