A Quiche to Call Your Own: Two Variations on Cheese Quiche

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Fall is the time of year to make the transition from the light and airy fare of summer to cozy home cooking. If you’re seeking a new recipe to add to your repertoire, look no further, for The Quiche is here. Quiche is awesome and basically its own food group —  it’s easy to make, and you can toss nearly anything into it and still have it taste amazing.

Perfect for potlucks, impressing visiting parents, or a making for a busy week ahead, the two variations — a Vegetarian Quiche, and a Canadian Bacon & Asparagus Quiche — below are sure to satisfy.

For the base of both versions, you’ll need:
4 eggs
1/4 cup half and half or cream
1/8 cup flour
1 tsp spicy brown mustard
1/2 teaspoon each of black pepper, paprika, dry mustard
1 cup grated cheese of your choice (I used smoked Gouda and a Gruyère/cheddar blend)
To make the crust, I used this recipe from The Joy of Cooking, halved. If you’re pressed for time, you can use a store-bought crust, or ready-made crescent roll dough, pressed into the pan.

1. Roll out your crust and form to a standard pie plate.

2. In a large bowl, whisk together all but the cheese until combined, set aside.

3. Sprinkle half the cheese into the bottom of your crust, set aside the remainder.

Vegetarian Quiche

1/2 red onion, diced
1 small head of broccoli, diced
1 medium zucchini, diced or sliced
1 sprig fresh rosemary, minced
1/2 tomato, sliced
1 tablespoon butter, for sautéing

1. Preheat your oven to 350°F.

2. Add butter to a large skillet on medium heat, heat until melted.

3. Add onions to your skillet and sauté in the butter about three minutes until soft.

4. Add broccoli, zucchini, and rosemary to the skillet and sauté until soft — but not mushy — about seven minutes. Toss occasionally with a spatula, making sure your vegetables don’t burn.

5. Spread the sautéed vegetables evenly atop the cheese in the bottom of your pie crust.

6. Take the remainder of your grated cheese and sprinkle evenly over the vegetables.

7. Pour your egg mixture evenly over the cheese and vegetables (Hint: you can shimmy the pie plate as you pour to make sure the egg mixture disperses and saturates the layers of cheese and veggies).

8. Carefully arrange your tomato slices in a pattern atop the unbaked quiche. Bake for about 35-40 minutes until the center is firm. Let cool and enjoy!

Canadian Bacon & Asparagus Quiche

1/2 red onion, diced
1 small bunch of asparagus, diced
1/2 medium zucchini, diced or sliced
4 whole slices Canadian bacon, diced
1/2 tomato, sliced
1 tablespoon butter, for sautéing

Repeat the steps above, adding the Canadian bacon with the onions when you sauté.

Enjoy!

About Julie O.

A lover of all things vintage and vintage-inspired, Julie bought her first 1950s frock in the fifth grade. Since then, Julie has become a self-described connoisseur of vintage and thrift shopping, which she shares on her blog, Orchid Grey. When she’s not scouring the racks for the perfect vintage skirt, this native New Englander can be found deftly navigating the slopes of a ski mountain, taking road-trips to the beach, and exploring new places with a vintage camera in her hand.

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2 Responses to A Quiche to Call Your Own: Two Variations on Cheese Quiche

  1. Mary 10/04/2012 at 8:44 am #

    Yum I can’t wait to try the veggie one!

  2. dawn 10/14/2012 at 6:04 pm #

    Wow. I am definitely going to try this. Looks really delicious and seems like its easy. Dawn suitcase vignettes

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