February 19, 2013


from The Enchanted Broccoli Forest, by Mollie Katzen

This is a nice dish for a make-ahead breakfast/brunch/dinner that can use whatever vegetable fillings you have around. A bonus is that you make two quiches when you do it so you can bake them then freeze one (or both) for another day.

pie pastry-- roll out each half after chilling, fit each into a pie plate, flute edges in a pretty way

Then for each pie plate you will need:
  • 1/4 - 1/3 lb. grated or cubed cheddar cheese (or Swiss/Gruyere) (I do 1/4 lb. cubed-- she says if you have a quiche pan (instead of a pie plate) or if you grate it, you could use the larger amount)
  • vegetable filling (spinach is always good and countless other combinations of sauteed onion, kale, tomato, zucchini, chard, artichoke, herbs, peppers...)
  • 3 eggs and 1 C milk, beat together (4 eggs and 1 1/2 C milk for a quiche pan)
  • paprika for dusting

Put cubed cheese on the crust.

Cook/saute vegetables as needed, then place vegetable filling on top of cheese.

Gently pour milk/egg mixture over it all. Dust with paprika.

Bake at 375 35 - 40 minutes, or until crust is golden and egg is no longer jiggly.

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