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.