A Quiche for all Taste Buds (and pocket books)

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 eggs

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

2 eggs

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 eggs

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.