Basic Vegetable Quiche

Quiche is always a hit at potlucks, brunches, or breakfast meetings.  I have a foolproof recipe that works with practically any filling and topping.  Give it a try with your favorite seasonal ingredients

Basic Vegetable Quiche

1 single pie crust (use your favorite or you can try my gluten free version of single pie crust)

4 bacon slices or 2 Tbsp olive oil

1 cup chopped green or yellow onion

3 C prepared veggies (see note)

3 Tbsp flour (I use Better Batter Gluten free flour mix)

1/2 tsp kosher salt

1/4 tsp dried thyme

1/8 tsp freshly ground black pepper

2 large eggs

1 C half-and-half or whole milk

1 1/2 C grated Jalsberg, Swiss, or your favorite cheese

Prepare the piecrust.  On a floured board, roll out the pastry to make an 11 in round; fit into a standard 9" pie plate.  Fold over the edge of the dough on the pan rim and flute.

Preheat the oven to 375 degrees.  Sautee the bacon in a large skillet and heat until crisp.  Remove to paper towels to drain.  If using olive oil instead, heat olive oil to medium high heat.  Add the onions and sauté until lightly browned, about 3 minutes. Stir in prepared veggies and cook until heated through, about 2-3 minutes.  Stir in the flour, salt, thyme, and pepper. 

Beat the eggs in a medium bowl until frothy.  Brush a little egg over the bottom of the piecrust.  Beat the half-and-half/milk into the remaining eggs.  Layer half the cheese, the veggie mixture, and the remaining cheese into the piecrust.  If using bacon, crumble and sprinkle over the cheese.  Pour the cream mixture over all.  Bake the quiche for 35-40 minutes until the center appears set when the pie plate is gently tapped.  Set aside for about 5 minutes before eating.

**NOTE: Almost any vegetable or veggie mix can be used in a quiche.  Slice or julienne larger veggies.  If you are using asparagus, broccoli, celery, eggplant, fresh corn, bell peppers, summer squash, mushrooms, or zucchini they should be added to the skillet raw and sautéed with the onions.  Carrots, green/yellow beans, fresh peas, potatoes, sweet potatoes, and winter squash should be par boiled and drained thoroughly before adding.  Greens such as arugula, beet greens, collards, kale, mustard, spinach, swiss chard, and turnip greens should be steamed, simmered, or stir fried until wilted, thoroughly drained, and coarsely chopped before adding.