Skip to main content

Quiche



It’s the holidays which means…. quiche? Yes! Quiche is a brilliant addition to a holiday brunch table, or something you can make the night ahead and simplify breakfast on a busy shopping, wrapping, baking day. And during a time of indulgence, the addition of so many veggies in the quiche might make you feel positively healthy! Although the crust, cheese and cream might make a dent in that net positive…..

My chickens are still laying an egg a day each, so this meal has the added benefit of helping me to deplete my egg reserves. I have a feeling that I might soon be requested to make eggnog since I already have the eggs and cream and homemade brandy….

Happy Holidays!

Ingredients:
1 pie crust (homemade or store-bought)
8 eggs, beaten
1/3 cup heavy cream
salt and pepper
1/2 cup broccoli florets
1/2 cup sliced mushrooms
1 small onion, diced
3/4 cup shredded cheddar cheese
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
pinch cayenne pepper


Method:
Preheat the oven to 350 degrees F. Line a pie plate with the crust and blind bake in the oven. Line the crust with parchment paper, fill with baking beans, and bake in the oven for 10 minutes until par baked. Remove and fill with quiche ingredients when ready.

Meanwhile, beat the eggs, cream, garlic power, onion powder and cayenne pepper well together. Stir in the cheddar cheese and set aside.

In a large skillet over medium high heat, saute the onions and mushrooms in the oil. Add salt and pepper to taste. Once, golden brown and soft (about 10 minutes), add the broccoli and cook until brilliant green (about five minutes).


Scatter the veggies into the pie crust, then pour over the egg mixture. Bake in the oven for 40 minutes, until the egg is just set. Cool for 10 minutes before serving.



Comments

Post a Comment

Popular posts from this blog

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...
1 comment
Read more

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy!  Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...
Post a Comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...
Post a Comment
Read more