Quiche is high on the list of my favorite comfort foods that my mom makes. I hope she shares the recipe, but I decided to improvise when faced with another week of kale from my CSA. I always pick up eggs at the farmer's market and this week had bought a beautiful mix of wild mushrooms. It all got mixed up with some cheese to make a simple weeknight dinner. I think I strayed from my mom's recipe by using less eggs and more vegetable filling.
Ingredients
1 store bought pie crust, frozen
4 eggs
Splash of whole milk or cream
1/2 cup sliced or shredded cheese
1 bunch kale, cleaned and chopped
1 pint mushrooms
1 small onion
Garlic
Start by sauteeing the mushrooms, onions and garlic in some butter or olive oil until soft and caramelized. Season liberally. Add the kale and cook down until tender. Let cool to room temperature.
Meanwhile, beat the eggs in a bowl with a splash of milk and mix in the cheese. Add the cooled vegetables to the frozen pie crust and pour the egg mixture over. Cover the edges of the crust with aluminum foil to prevent burning and bake in a 350 degree oven until set and the top is slightly browned. Remove the foil for the last 5 minutes to finish baking the crust.
I made a variation with zucchini and the possibilities are endless. Just be careful with vegetables that have a lot of moisture like fresh tomatoes. I used swiss I think because my mom always did but a sharp cheddar, pepperjack or even goat cheese would be nice. I might also just bake this without a crust to make a frittata.
Hey Wilma!
ReplyDeleteIf you add a little water to your egg mixture, your eggs will be fluffier; I learned this from my mom, the super cook. Also, this basically goes for your ommlettes (sp???!) and scrambles.
Also, in quiches--now these were mini, but imagine...--I have used phyllo with tasty results. Of course, when mini, they tend to trick the little monster at home...