Monday , 20 November 2017

Vegetable and Three Cheese Quiche

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?

Vegetable and 3 Cheese Quiche

Prep Time: 15 minutes

Cook Time: 55 minutes

Servings: 6

Calories per serving: 260

Fat per serving: 15.4

Vegetable and 3 Cheese Quiche

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
http://foodjaunts.com/vegetable-and-three-cheese-quiche/

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12 comments

  1. This is one of my favourite breakfasts here in NZ, quiche!
    Raymund recently posted..Cucur UdangMy Profile

  2. Lovely quiche is looks fantastic. Love all those fresh veggies in there. I am a pre-made crust kinda girl myself, LOL. Mine don’t turn out very well at all. Happy Wedensday to you. Are you on Google+? Let me know.

    • Definitely! I think I had you in a circle when they left me have a regular page but I had to switch to a Blog Page. Unfortunately, I can’t circle you when I’m a page! Could you find me? The social media widgets in the top right of my blog have the updated link to my G+ page.

  3. What a beautiful quiche FJ!! It looks absolutely perfect!!! The pie crust looks so good too!! And I love how cheesy your quiche is! yummm!!
    Sammie recently posted..Ham and Cheese RollsMy Profile

  4. Nami | Just One Cookbook

    Haha, funny, I don’t think quiche is my husband’s favorite dish either but that could be from different reasons. I love quiche, throw some delicious food in there and it’s done in oven. How interesting you asked about the ingredients list. I always write in the order it appeared, but when I use my own recipe from my blog, I have to go up and down to see the portion of each ingredinet, which made me annoyed. I feel like I should write the amount again in the directions especially when I use iphone… if print out, it’s easy to see each portion by looking at under ingredient… but iphone… back and forth between ingredients and directions. That’s what I’ve been thinking… (but haven’t decided what to do yet as that will make directions very long).

    • Oh I see what you’re saying. That’s interesting. Lol I hate when recipes are set in paragraph form and don’t have ingredients list though, I find it very hard to read. But I could see how convenient it would be to also have the portions actually in the directions.

  5. We love quiche in this house and now that cooler weather is setting in, I’ll be making more. Love this all but the kitchen sink quiche! 🙂 That is the nice thing about a quiche. If you have eggs, you can make a quiche because there is always something in the fridge to thrown in. In answer to your question, I prefer the ingredients listed in the order in which they are used in the recipe.
    mjskit recently posted..Experimenting With Pizza Stone – Pizza with Poolish Method by AlterkitchenMy Profile

  6. Real men eat whatever their wife gives them and feel lucky as heck when she is an awesome cook 🙂

  7. I love quiche 🙂 One dish meals are a favorite of mine in the fall – not sure why!

  8. Malou | Skip to Malou

    Like you, I don’t remember the last time I had quiche nor made quiche. But what your post reminded is how easy it is to make this quiche and it sounds so special and gourmet. Kinda what to serve my hubs. Thanks!
    Malou

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