Cheese Vegetable Quiche

Trying to please a picky teen with my cooking lately has become a challenge.  Especially since she has been exploring non-meat options.  I had an excess quantity of eggs and thought a vegetable quiche might be a good option for dinner.  I pulled out my cookbooks and found a good recipe in the Ultimate Southern Living Cookbook.  This recipe has the perfect blend of swiss and cheddar and I plan to bake it again over the summer to take advantage of using seasonal vegetables.

Cheese Vegetable Quiche

Pastry for a 9-inch pie

One cup chopped fresh broccoli

One cup chopped fresh cauliflower

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded swiss cheese

4 egg yolks, beaten

1 cup whipping cream

1 1/2 tsp seasoned salt

1/2 tsp white pepper

1/4 tsp ground nutmeg

Fit pie crust into a 9-inch quiche dish or pie pan.  Prick bottom and sides of piecrust with a fork.  Bake at 375 for 8 minutes; cool on a wire rack. Note:  I like to use pie weights for pre-baking my crust because it keeps the crust from bubbling up.

Arrange broccoli and cauliflower in a steamer basket over boiling water. Cover and steam 5 minutes or until tender crisp.  Spoon into prepared pie crust and top with cheese.

Combine egg yolks and remaining 4 ingredients, stirring well.  Pour over cheese.  Bake 375 for 45 to 50 minutes or until set.  Let stand 10 minutes before serving.

I served a slice of quiche with a spinach tomato salad on my new set of soup and salad plates from Sur la Table.  These would make the perfect wedding gift!  Each white plate comes with a bowl and is a fun twist on the retro hostess luncheon plates like Mother had.  And they are 20% off right now when you code PASTA17 at checkout.

I also want to share the recipe for Creamy Lemon Vinaigrette.  I saw it in a recent issue of the Williams Sonoma catalog.  While the quiche was baking, I made a batch of the vinaigrette in my NutriBullet.

Process one garlic clove and two anchovy fillets until finely chopped.  Add one egg yolk, grated zest and juice from one lemon, 1/4 tsp. salt, 1/4 tsp. pepper.  Blend until it forms a smooth paste.  Add 1/3 cup extra virgin olive oil until combined.  It’s really good and you will have plenty for salads the rest of the week.

Have a fab Friday!  I am heading off to a blogging conference for the weekend and looking forward to meeting to other fellow bloggers and learning something new.

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