Real men don’t eat quiche! Not that I’m a man but it seems that that’s always the first thing that pops in my head any time I see/make a quiche.
Fun backstory for the young’uns out there (like me) – that line is the title of a funny book about masculine stereotypes. It’s weird how things like that line disseminate into popular culture to the point where I know the title of a book released before I was born.
But back to the point – I actually don’t usually make quiche and I can’t remember the last time we had it. Actually, I’m not sure my husband had even had a quiche before (ha – he’s a real man!…Sorry I’ll stop) When my CSA came bursting with vegetables it seemed like the perfect time to give it a shot.
Plus the best thing about a quiche is that’s it’s the perfect dish for leftovers. You can eat it at room temperature, warm or cold. For our lunches the next day I warmed mine up in the office toaster oven, while my husband just ate his straight from the fridge.
I almost called this ‘Everything But the Kitchen Sink’ quiche after throwing in zucchini, yellow squash, onion, roasted red bell peppers, feta, Parmesan and some cheddar, because you know, one cheese wasn’t enough. I kept it simple with a premade crust (because I’m horrible at rolling out dough) but feel free to sub in your fav homemade one (and bask in my jealousy).
Also, please don’t be turned off by what looks like a long ingredients list, this goes together in a snap and is very hands off.Question:Your feedback is requested and appreciated 🙂 What’s more helpful in an ingredient list in a recipe? Do you prefer to read recipes where the ingredients are in order of usage in the directions? Or do you prefer to have them grouped i.e. all veggies together, all seasonings together, etc. from greatest to least?
- 1 prepared pie dough
- 1 tablespoon extra-virgin olive oil
- 1 cup (1/8-inch-thick) half-moon slices of yellow squash (about 1 small)
- 1 cup (1/8-inch-thick) half-moon slices of zucchini (about 1 small)
- ½ cup finely diced onion
- 2 cloves of garlic, minced
- ½ Tbsp each: onion powder and garlic powder
- 1 tsp dried thyme
- ½ tsp each: dried basil and crushed red pepper
- ¼ cup diced roasted red pepper
- ½ tsp brown sugar
- 2 Tbsp chopped green onions
- 1 Tbsp fresh minced parsley
- 1 cup nonfat milk
- ¾ tsp salt
- ¼ tsp black pepper
- 3 large egg whites
- 3 large eggs
- 2 oz shredded reduced fat sharp cheddar
- 1 ½ oz herbed feta
- 1 oz grated Parmesan
- Preheat oven to 350°. Lay dough out into a 9 inch pie plate. Prebake dough for 10 minutes then remove to wire rack to let cool while you continue with the recipe. *Note – if using homemade dough, I’d probably go at 400 for 10 – 15 minutes and then reduce down to 350.
- To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan and heat over medium; swirl to coat. Add onion and sauté 5 minutes or until tender. Turn heat up to medium high. Add zucchini, yellow squash, garlic, and dried spices (onion powder through crushed red pepper) and sauté for 5 minutes or until squash and zucchini are tender, stirring frequently. Stir in roasted red pepper and brown sugar, stirring well so brown sugar dissolves and coats everything, cook for another minute. Stir in green onions and parsley. Taste and adjust seasoning. Cool the squash mixture slightly.
- Combine milk, salt and pepper, egg whites, eggs, cheddar and feta, stirring until well combined. Arrange vegetables on top of prebaked crust, and pour egg mixture over. Sprinkle Parmesan over. Bake at 350 for 45 minutes until set. 30 minutes in check the crust for overbrowning – if it looks like it’s edging that way, cover the edges with foil to protect it. Cool for at least 15 minutes on a wire rack.