Quiche is a great meal to make once and eat all week. It’s one of those foods that is great warm or cold, easy to pack for lunch and really versatile! This recipe includes a quick and easy crust and a basic filling which can be modified to use up those uneaten veggies or as a vehicle for absurd amounts of cheese (YES!).
Basic Quiche
Makes one 9.5-inch quiche (Or can
divide into mini quiches!)
Crust
•
1 cup whole wheat flour
•
1 cup all-purpose flour
•
1 teaspoon salt
•
¼ cup extra virgin olive oil
•
½ cup ice water
1
Mix the flour and salt together
2
Add the olive oil and stir well
3
Slowly add the water
4
Push dough into the bottom of the
pie pan
(Who needs a rolling pin? We are fans of the rustic look anyways…)
Filling
•
2-3 cups mushrooms, sliced
•
1 cup cherry tomatoes, thinly
sliced
•
4 cups of spinach, stems removed
•
¾ cup of milk (choose your
%)
•
5 eggs
•
1 tablespoon all-purpose flour
•
Salt & pepper, to taste
•
¼ cup shredded cheese of choice
(But we recommend you use as much as your heart desires…is there ever enough
cheese?)
5
Preheat the oven to 350ºF.
6
Quickly sauté the mushrooms,
tomatoes and spinach with salt & pepper over medium heat in a large
skillet. Set aside.
7
Whisk together the milk, eggs,
and flour. Add salt & pepper.
8
Place veggie mix into the pan
with crust. Pour egg mix over veggies.
9
Sprinkle (dump in mounds) cheese over the egg mix.
10 Bake for 25-30 minutes, until
golden brown and completely set.
The above recipe is a nice veggie
and cheese quiche but this can easily be changed up! The second time making
this quiche, veggies got swapped out for ham and lots of swiss cheese! You
could make a Western version with ham, peppers, onions and cheese. Or get fancy
and do a sun dried tomato and goat cheese quiche. Play around with your
ingredients!
