YUMMY VEGGIE QUICHE
4 cups vegetables, thinly sliced or chopped (zucchini is pictured, but you may use broccoli, spinach, peppers, corn, mushrooms, more onion, etc.)
1 large onion, thinly sliced
3 Tbsp. butter
2 tsp. parsley flakes
½ tsp. salt
½ tsp. garlic powder
½ tsp. basil
½ tsp. oregano
¼ tsp. pepper
2 cups shredded white cheese (mozzarella, swiss, or similar)
2 tsp. mustard
1 pie crust (nine inch, see recipe below).
Melt butter in a large skillet. Add onions first, then the rest of the veggies on top. Cook uncovered for 3-4 minutes over medium high heat to caramelize onions. Reduce heat and fold onions into the rest of the vegetables and continue to sauté approximately 7 minutes, until vegetables are tender and lightly browned. Drain.
Stir together eggs and spices. Add cheese and stir. Add vegetables and stir gently.
Spread mustard evenly over the unbaked 9-inch pie shell (may want to use a pastry brush or paper towel).
Add vegetable mixture to pie crust, and bake at 400* for 35-40 minutes or until a fork inserted to the middle comes out clean.
HAM AND CHEESE QUICHE
3 cups diced ham (approximately 1 lb./500 kg) other less expensive deli meats will also work (even kielbasa or hot dogs, shhhh!)
2 cups cheese, finely grated
2/3 cup milk
1/3 cup flour
same herbs, spices and baking directions as above.
BUTTER PIE CRUST
1/3 cup (2/3 stick) of butter, cold
1 cup flour
1/2 tsp. salt
3-5 tbsp. cold water.
Blend butter, flour and salt until evenly distributed. Add water one Tbsp. at a time until dough forms a semi-soft ball and holds together well. Roll on a floured surface. Yields one 9-inch pie crust.
PENNY PINCHING SUBSTITUTIONS:
To save money by reducing the amount of cheese:
Use only 1 cup of cheese instead of two, plus 2/3 cup of milk, 1/3 cup of flour, and 1/2 tsp. salt or 1 tsp. chicken bouillon. Mix that with the egg mixture.
To make a hearty "meat" quiche with less meat:
1/3 pound (150 grams) deli meat (about 6 slices, finely chopped)
3 cups vegetables: dehydrated tomatoes*, roasted peppers*, olives, onions; spinach, mushrooms and onions, etc.
1 cup cheese
2/3 cup milk
1/3 cup flou
To substitute herbs you may not have on hand: It's ok, use whatever you have in the same proportions. I have made this recipe with dried cilantro and dill, and it was delicious.
Serve with soup or a side salad.