Saturday, September 24, 2016

Vegetable Cheese Quiche


Just the other day my mom and I were baking pie shells for our usual Jane's Peach Pie (it's peach season so I'm sure we'll be having pie every day for a couple of weeks hah). Well, the oven was hot and we hadn't eaten breakfast and had no idea what to have for lunch soon, so I pulled out one of my great ideas ;) and decided we should make some quiche! My mom wasn't huge into the whole process but it sure paid off in the end, because heavens this quiche is seriously so good! 



The great thing about quiche is that you can literally put anything you want in it! Any type of pepper, cheese, squash or mushroom would be wonderful in this dish. So, don't feel like you have to stick straight to this recipe! I'm sure it will turn out great no matter what!




It was around 11:00 am when we put this lovely dish in the oven, and although we were starving by the time it came out, it was so delicious and definitely worth it! So don't shirk because of the cook time. BUT if you don't have tons of time you could make this recipe in mini ramekins. The bake time would be different, probably around 10-15 mins (that's my best guess, just make sure they are firm and golden on top).



Good luck on all your quiche adventures, I wish I could join you on this delicious creamy, cheesy, flavorful trip you're about to take. Think of me when you're in a quiche coma ;)




Vegetable Cheese Quiche
INGREDIENTS
CRUST
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup cold water

FILLING
*You can use anything you have available, it should be about 3-4 cups*
3 eggs
1 cup cream (heavy or light)
Salt and Pepper (about 2 teaspoons each)
1/2 teaspoon nutmeg
1/2 red pepper, diced
1/2 onion, diced
4-6 pieces of ham, diced (or 6 pieces of cooked bacon, diced)
1 1/2 cups shredded cheese (we used a combination of white and sharp cheddar)

DIRECTIONS
1) Preheat oven to 350° Fahrenheit.
2) To make crust, sift all dry ingredients together in a medium mixing bowl. Add butter and work through flour mixture using a pastry blender until it resembles course meal. Add water and work through with a fork. Use hands to knead for a couple minutes until dough-like. Form into a ball, cover with plastic wrap and place in fridge for about 10 minutes, until chilled.
3) Meanwhile in a small mixing bowl, whip eggs with a wire whisk until foamy, about 3 minutes. Add cream, nutmeg and salt and pepper, and stir to combine.
4) Spread (or roll out) chilled dough into a 9 inch pie pan, quiche pan, or tart pan. Sprinkle pepper, onion, and ham in bottom of pan and then pour in the egg and cream mixture on top. Sprinkle cheese on top and bake for 40-45 minutes until golden on top. Let cool for about 10 minutes and enjoy!



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