Saturday, February 13, 2010

The Versatile Quiche

One of the most satisfying vegetarian meals is a quiche accompanied by a salad and roasted potatoes. Quiche can be made in infinite ways. Here is a basic quiche recipe, followed by suggested variations. You will need a pie crust for this recipe, which you can either make yourself or buy ready-made. For those who can’t eat gluten, I suggest Pamela’s gluten-free bread mix, which can be used to make a tasty pie crust (read the directions on the package).


2 tbsp. olive oil
½ onion, chopped (about ¾ cup) or 2 tbsp. onion powder
2 portabella mushrooms chopped
1 lb. spinach washed and chopped (be sure to wash out all the grit)
1½ cups grated cheddar cheese
4 eggs
1 cup milk (lactose-free milk works fine)
2 small crushed cloves of garlic
3 or 4 tbsp. chopped basil (fresh or dry)
1 tbsp. chopped tarragon (fresh or dry)
1 tbsp. paprika
salt and pepper to taste
pie crust


Preheat the oven to 425°. Heat the olive oil in a skillet until frying-hot then add the onion, garlic, and mushrooms. Reduce the heat and gently fry until soft, about 3 minutes. Add more oil if necessary to prevent sticking. (You can put a little butter in too or instead of the olive oil.) Turn the heat down low and add the spinach. Cover the pan and steam until the spinach wilts. Press all liquid out of the vegetables before adding them to the egg. Beat the eggs then add the milk, grated cheese, and herbs/spices except the paprika. Add the fried vegetables. Pour the quiche mixture into the pie crust. Dust the top gently with the paprika. Bake the quiche at 425° for 15 minutes then turn the temperature down to 300° and bake for another 30-40 minutes or until the center is firm and not runny (check frequently). Allow to cool for 10 minutes before serving.

For other terrific combinations, substitute the following for the mushrooms and spinach and/or cheese. Mix and match! Be creative.
Marinated artichoke hearts chopped, small cherry tomatoes, and gruyere cheese (tip: pierce each cherry tomato with the tip of a knife before mixing in).
Chopped sundried tomatoes, chopped chard (or collards), and fontina cheese.
Asparagus chopped, red peppers chopped, and Swiss cheese.
Broccoli chopped, red peppers chopped, and smoked cheddar cheese.

Eat well, be well, live deliciously!

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