As I mentioned here, two weeks ago I was incredibly busy finishing the last project of my undergraduate degree. I was staying up late, forgoing any kind of exercise and I certainly wasn’t eating right. About half way through I was fed-up; I needed to make time to prepare a wholesome meal for myself.
I was in the mood for something comforting, but full of protein and heavy on the veggies. Quiche seemed like a good fit.
I used frozen pie shells this time around. However, if I made a crust I would have followed the simple Moosewood Cookbook recipe that I have provided below.
As always I hope this recipe serves as inspiration, but I encourage you to experiment! Instead of broccoli try putting in some asparagus or kale. Instead of gouda use swiss cheese. Or try making a gluten free crust.
The Crust (from The Moosewood Cookbook)
*Double the recipe if making two pies*
Cut together 1 cup flour (mix white and whole wheat flour to your taste) and 1/3 cup cold butter. Use a pastry cutter or two forks, or a food processor fitted with a steel blade. Try to work quickly so the ingredients stay cold.
When the mixture is uniformly blended, add about 3 tablespoons cold buttermilk. The mixture should hold together enough to form a ball.
Chill the dough for at least one hour before forming it into pie shells.
Three Cheese Vegetable Quiche Filling
*Makes enough filling for two pies*
- 10-12 mushrooms
- 1 large, sweet onion
- 1 head of broccoli
- 1-2 roasted, red peppers
- roughly 1/4 gouda, parmesan, and cheddar cheese
- 6-7 eggs
- 2 cups milk
- 3 Tbs. flour
- 1/4 tsp. salt
- 1/4 tsp. dijon mustard
- fresh parsley
Preheat oven to 375F.
1. Thinly slice the onion and saute with some olive oil until almost caramelized. Add sliced mushrooms and small pieces of broccoli to the pan and cook for approximately 3-4 minutes.
2. Turn the heat off and add sliced strips of roasted red pepper (I used a jar of roasted red peppers but if you have time to roast your own I recommend that)
3. Make a custard. Beat together the eggs, milk, flour, salt and mustard.
4. Grate your cheeses and mix them together. Line the bottom of the crusts with 1/4 cup of the cheese mixture. Add vegetable filling and cover with another layer of cheese.
5. Pour the custard over the filling and sprinkle with chopped fresh parsley and the last layer of cheese.
Bake the pies for approximately 30 minutes or until the top is golden brown. Let cool slightly and enjoy!