I know when you hear ‘quiche’ you think ‘sissy girlie food’. I’m not going to touch that one with a 10-foot pole. Just try it. It’s good. And it’s easy. And it’s extremely versitile. If you don’t have or like zucchinni, use a squash. Or even tomato. Maybe asparagus instead of broccoli? Want mushrooms instead of carrots? No problem.Black olives more your thing? Throw ‘em in. If this isn’t filling enough, you can add 1 Russett potato, scrubbed and cut into .25” cubes. Don’t have an onion? Use .25c dried minced onions, reconstituted.
Garden Veggie Quiche
1 frozen pie crust
1 medium onion, chopped finely or grated
1 bell pepper, chopped
1 small head broccoli cut into flowerettes
1 small zucchini peeled and grated
1 large carrot sliced thinly
2 tablespoons butter
2 cloves garlic, mashed
salt and pepper to taste
1Tbsp dried dill
.75 cup mixed shredded cheeses (I like the pre-packaged Mexican cheese blend)
.25 cup milk
2-3Tbsp of fresh snipped chives or garlic chives, sliced or snipped finely.
Line a 9 inch pie pan with the defrosted pie crust. Cover the crust with 2 sheets of aluminum foil. Bake at 450 degrees for 5 minutes. Remove the foil and bake another 5 minutes. Place on a rack or thick wooden cutting board and let cool while preparing remaining ingredients.
In large skillet, melt butter. Add veggies except for garlic and chives. Sweat the veggies until they are soft. Add your garlic and mix well. Remove from heat. Spoon your vegetables into the partially-baked crust. Top with the shredded cheese.
In a medium bow, whisk together eggs, milk, salt, pepper, chives and dill. Pour over vegetables. Bake at 350 degrees for 30 to 45 minutes or until a knife inserted near center comes out clean. If edges start to get too brown, cover edges with foil during baking. Let stand at least 5 minutes before slicing. Serve hot or at room temperature.