I used to be very intimidated by quiche recipes. I’m not sure why but I was. I always enjoyed eating them when I went out to eat or was at a friend’s house but I never made them at home. To conquer this I decided to bake a quiche once a week for several months and within a month I had overcome my fear of baking them! One thing that I loved about the routine of baking a quiche once a week was that it allowed me to play with variations and decide which I liked best – all cheese, broccoli and cheese, meat, no meat, you get the idea. This is my tried and true recipe for my most favorite version – Spinach, Mushroom, Squash, Zucchini, Tomato, Asparagus, Ham and 3 cheese quiche. This is one of those great dishes for throwing in lots of veggies that may be lingering in your fridge. If I have all these on hand I include them, if not no big deal, just use what you have. I try to keep country ham around at all times – I use it as a bacon “substitute” when I’m not in the mood to haul out a pan to fry some. It saves me a cooking step and I still get the yummy ham flavor. Here’s my recipe:
:: Ingredients ::
1 uncooked deep dish pie crust (I use the frozen type)
1/2 cup milk
1/2 cup sharp cheddar, grated
1/2 cup extra-sharp cheddar, grated
1/2 cup feta, crumbled
1/2 cup chopped spinach (fresh or frozen)
1/2 cup mushrooms
1/3 cup chopped onion
1/3 cup chopped yellow squash
1/3 cup chopped zucchini
1/3 cup chopped asparagus + 3 whole pieces
1/3 cup chopped tomatoes
1/3 cup mayonnaise
1/3 cup country ham, chopped
1 Tablespoon olive oil
:: Step 1 ::
Preheat oven to 400º. Set frozen deep dish pie crust on counter to thaw a little while you prepare ingredients. Chop all veggies (photo #1). Heat olive oil in a pan and add veggies. Sauté until lightly golden (photo #2). Set aside. Now grate your cheese, chop your ham and tomatoes (photo #3). After I chop my tomatoes I wrap them in a paper towel and gently squeeze them to get out all the liquid. I don’t want extra liquid in my quiche making it runny. Place your sautéed veggies in the bottom of your crust, layer all your cheeses, tomatoes and ham on top of the veggies. (photo #4)
:: Step 2 ::
Cover a baking sheet with foil, place your quiche on this cookie sheet before adding liquids. (I like to cook my quiche on a sheet like this in case there is an overflow while baking – saves on clean up! Plus, if I try to move it too the baking sheet once I pour in the liquids I tend to spill some. So, starting out here makes life easier.) OK, now, scoop your mayonnaise into a separate bowl, add milk and whisk until smooth (I find it practically impossible to do this once the eggs are in so do this before adding your eggs.) Add eggs and whisk until well combined. Slowly pour the egg mix over your veggie & cheese layers. I use a wooden spoon to gently push the liquids into all the nooks & crannies of the layers. Depending on the depth of your pie crust you may have a little extra egg mix. If you do, just save it to add to your eggs tomorrow morning You want to fill the quiche to just below the “brim”. Place your whole asparagus pieces on the top – this is purely decorative but I love it!
:: Step 3 ::
Cover quiche loosely with foil and bake for 45 minutes. Then uncover and bake for an additional 12 minutes or until you have a nice golden top and the filling is set. Remove baked quiche and allow it to cool on a cookie sheet for about 5 minutes before cutting. I like to let it sit on a cookie sheet to allow air to circulate around the bottom so that it doesn’t get soggy.
Don’t forget that Father’s Day is this weekend. Be sure to download your free Father’s Day printables. Click here to read more about them. Don’t forget there are yummy recipes just for Dad in the Summer issue of Celebrating Everyday Life with Jennifer Carroll too!