Garden Quiche

“Of course you like quiche. It’s just an omelette in a pie crust.” That’s how I sold quiche to my kids, and that’s how I’ll sell it to my 82-year-old father when he shows up. I like to look at fancy, sophisticated concepts and unravel them until I see the core. Isn’t a violin really just a fiddle, after all? Here’s the recipe I use to make my omelette in a pie crust.

makes two quiches, serves 12

2 frozen pie crusts

1 tablespoon olive oil

1 chopped onion

1 cup chopped broccoli

1 cup sliced mushrooms

½ cup chopped tomato

1 teaspoon salt

½ teaspoon pepper

½ teaspoon dry mustard

½ teaspoon thyme

5 eggs

2 cups milk (I use skim)

3 heaping tablespoons flour

2 cups grated Swiss cheese

Sautee onion in the olive oil until soft, then add mushrooms, broccoli, tomato and seasonings. Sautee for about 10 minutes, until vegetables are cooked. Blend eggs, milk and flour in a blender. Sprinkle cheese on bottom of both pie crusts, then add equal amount of vegetable mixture to each. Pour egg/milk/flour mixture over top of each. Bake at 375 degrees for one hour, or until crusts begin to brown and filling is solid in the middle. (P.S., the quiche freezes very nicely if you can’t eat both pies!)

One response to “Garden Quiche

  1. You know, Quiche is my light supper staple, I serve it with a salad and some white wine… cannot go wrong with a bit of French sophistication! ;o) I’m sure your family will love it!

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