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.
Vegetable and Cheddar Quiche
- 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)
- Preheat oven to 450F. Press buttered foil onto bottom of pie crust so it doesn't stick and bake at 450F for about 15 minutes or until lightly browned. Remove foil and set crust aside.
- Reduce oven to 325F.
- Place large skillet over medium heat. When hot add butter and oil.
- When butter begins to sizzle add shallots and sauté for 2 minutes or until they begin to soften.
- Add mushrooms, peppers and broccoli. Sauté until vegetables are lightly browned but not mushy, about 5 minutes. Turn off heat and set aside to cool.
- Whisk eggs, half and half, milk, salt, pepper, and nutmeg in medium bowl to blend.
- Sprinkle the bottom of the cooked crust with half of the cheese.
- Spoon the cooked vegetables over the cheese and spread evenly. Top with remaining cheese and pour egg mixture over this as far up as you can go without it spilling out. Place quiche on small tray or 1/4 sheet pan.
- Place directly on stone (if using) and bake about 45 minutes or until quiche is brown on top and set in the center. If you shake the pan, the center should not jiggle. Remove from oven, let rest for 15 minutes and serve.
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