Tonight I attended a party and brought a quiche with cheddar, peas and carrots. A few people marveled at how it was pleasantly lighter than what they were accustomed to, and asked for my recipe, so I thought I’d just post it.
Quiche is one of the easiest things in the world to make. Once you know the basics, you can improvise a lot to make different kinds of quiche. So I’ll tell you my template, and you can experiment with different ingredients.
- 1 frozen pie crust
- 4 eggs
- plus milk to equal 1¾ cups with eggs
- ¼ cup yogurt
- 8 oz cheese, grated
- 10 oz frozen vegetables, chopped
A few words about the ingredients:
You can make your own pie crust of course. I find frozen to be just as good, and far easier. For my typical, day-to-day quiche, I don’t even bother with pre-baking the crust. If it’s a special occasion, I’ll get the all-butter crust from Grand Central and pre-bake it according to their directions. Whether you use it frozen or pre-bake it, keep it frozen until right before you plan to put it in the oven.
Try to buy eggs that are local, or close by. I hope during this crisis in the Gulf of Mexico that it is obvious why buying food close to the source is a good idea. Less distance between you and your food means less gasoline used in getting it to you. Moreover, keep that money close to home where it counts for you.
Using 1% milk and whole milk yogurt gives good results. You might experiment with different fat levels. I find that going completely nonfat is a little too light for my taste. There is no reason not to experiment though. In a pinch, I have completely replaced milk with yogurt. It was strange, but tasty. It’s hard to really fail here.
Preheat oven to 325°.
If you have frozen vegetables, put them in a small saucepan with a half cup of water. Boil covered until they are completely thawed. Drain thoroughly and give them a chance to cool a bit before putting them in the custard.
Whisk together the eggs, milk and yogurt. Then, stir in the cheese. I usually do this step while the veggies are cooking. Mix in the vegetables last.
Spoon the custard into the pie crust, and bake about 40 minutes, until toothpick or knife-tip comes out clean.
Suggested Combinations & Variations
- peas, carrots, & cheddar
- broccoli &cheddar
- spinach & pepper jack
- spinach & swiss (emmental and gruyere are excellent), with a dusting of nutmeg on top
- the spinach & swiss is also great with some chopped bacon added into the custard
- experiment and enjoy!