Quiche is a wonderfully versatile dish. It lends itself to a wide variety of ingredients and it's perfect for any meal. Quiche makes an elegant Sunday morning breakfast or it's yummy for lunch or dinner.
I love to experiment with different cheeses, veggies, and the occasional meat (in half the pie) for my guys. It makes great leftovers and Steve loves to take quiche to work for lunch the next day.
This morning I made a run out to the garden and harvested a little broccoli for our weekly quiche fix. I hope the spinach kick into gear and we can have spinach quiche in a week or two.
I just love seeing the whole broccoli trees in the quiche, pictured right.
The list of possible ingredients is endless...mushrooms, squash, artichoke, spinach, broccoli, tomato, swiss chard, swiss cheese, feta, cheddar, bacon, sausage, ham, shrimp, scallops...and on and on....
Here is my favorite base recipe and it bakes like a dream. Use whatever veggies you have on hand and cover with the custard - bake - and voila - an elegant quiche!! This mornings version was broccoli, black olive, cheddar and 1/2 bacon. It filled the house with a wonderful aroma. It was difficult to wait for it to cool down enough before devouring it.
1 9" pie crust (I cheat and use the refrigerated ones when I am in a rush)
1 -1/2 c. grated cheese
2 tbs. butter
1 medium onion, chopped
1-1/2 c. chopped broccoli
1/2 c. sliced black olives
dash of thyme
4 strips of bacon, cooked and broken into small pieces
1-1/2 c. milk
3 tbs. flour
1/4 tsp. salt
1/4 tsp dry mustard
Line the pie plate with the crust and cover the bottom with cheese. Saute the onion and broccoli in 1 tbs. of butter until just tender. Season veggies with thyme, salt and pepper. Place the veggies on top of the cheese and sprinkle with bacon and black olives.
In blender mix together custard ingredients. Pour over broccoli layer.
Bake in 375 degree oven for 40-45 minutes or until center is set. Cool slightly before serving. Serves 4-6.