I like quiche because it is easy to prepare and can be served any time of day. Vegetable quiche, especially, is hearty enough to satisfy most appetites. I usually buy a frozen, deep dish pie crust since I will often decide to make this at the last minute but you could certainly make your own. I have made this quite a few times, always changing something to get it perfect. In the beginning I used a mild cheddar but found it did not have enough “bite”. Extra sharp cheddar and Fontina work well and produce a creamy custard.
For the vegetables, use your favorites. Zucchini, carrots, green beans, broccoli, peppers, mushrooms and spinach all work well. When baking the quiche, try putting the pan on a pizza stone that has been preheated. The stone helps cook the bottom of the crust so it doesn’t come out soggy. It is best to place the quiche on some kind of tray or 1/4 sheet pan in case it bubbles over. Quiche is a great leftover, simply heat and you have another meal.
- 1 deep dish frozen pie crust Marie Calendars are good.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large shallot diced
- 12 oz. white or cremini mushrooms sliced
- 1 cup broccoli chopped (raw or cooked)
- 1 small red pepper diced
- 4 large eggs
- 2/3 cup half & half
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper freshly ground
- 1/4 teaspoon ground nutmeg
- 1 cup extra sharp cheddar cheese grated (5 - 6 ounces)
I usually place the quiche on a small sheet pan that has been covered with foil in case the filling spills over during cooking.