Ryan and I are both vegetarians, but we're vegetarians that love eggs. I have gone through several egg "phases" over this past year-- hard-boiled eggs were huge over the summer, and now in the colder months, I adore omelettes with sauteed mushrooms and roasted tomatoes. But as a vegetarian, I try to be mindful about the food that I'm eating, especially the animal products I do purchase like cheese, milk and eggs. Unfortunately most egg farms in America are incredibly inhumane as chickens are stuffed in cages so small that they're barely able to lift a wing. For that reason, I buy only cage-free eggs, and I would encourage you to do the same. So with a carton of cage-free eggs in hand, I decided to make a quiche, and I'm happy to say it was superb, perfect for dinner or for breakfast.
I used the same pie crust recipe I use for my other sweeter pies, and it works wonderfully. Again, I encourage you to partially bake your pie crust before pouring the filling in. This step isn't necessary, but it will prevent your crust from becoming soggy. After you roll out your pie dough and place in your pan, use a fork to make small pricks to allow steam to escape, and simply line the crust with aluminum foil (making sure to press the foil down and along the edges to create a tight fit). Sprinkle dried beans or baking weights in the pie pan and bake in a 400 degree oven for 15 minutes. Then, remove the foil, and return to bake for an additional 10 minutes. Allow your pie to cool somewhat before adding your filling.
Vegetable Quiche
1 recipe for butter pastry (partially prebaked)
Bell peppers (I used half of a red, green and yellow)
Spinach
1 clove of Garlic (diced)
1 tsp of dried oregano
A pinch of sea salt
3/4 cup shredded Swiss cheese
Pepper
3-4 eggs
3/4 cup milk (you can use cream, but I prefer the lighter version)
A dash of cayenne pepper
1. Over medium heat, saute your bell peppers and diced garlic in a dash of olive oil until tender.
2. Lower heat, stir in spinach and sprinkle with spices and salt. Stir until spinach has just wilted, remove from heat, and allow to cool slightly before adding Swiss cheese.
3. Pour vegetable mixture into the bottom of your pre-baked pie crust.
4. In a small bowl whisk together your eggs and milk until completely combined. Stir in cayenne pepper and carefully pour into pie crust. Place on a baking sheet.
5. Bake your quiche in a preheated 350 degree oven for 45 minutes to an hour or until custard has set. Remove and allow to cool before slicing.
1 recipe for butter pastry (partially prebaked)
Bell peppers (I used half of a red, green and yellow)
Spinach
1 clove of Garlic (diced)
1 tsp of dried oregano
A pinch of sea salt
3/4 cup shredded Swiss cheese
Pepper
3-4 eggs
3/4 cup milk (you can use cream, but I prefer the lighter version)
A dash of cayenne pepper
1. Over medium heat, saute your bell peppers and diced garlic in a dash of olive oil until tender.
2. Lower heat, stir in spinach and sprinkle with spices and salt. Stir until spinach has just wilted, remove from heat, and allow to cool slightly before adding Swiss cheese.
3. Pour vegetable mixture into the bottom of your pre-baked pie crust.
4. In a small bowl whisk together your eggs and milk until completely combined. Stir in cayenne pepper and carefully pour into pie crust. Place on a baking sheet.
5. Bake your quiche in a preheated 350 degree oven for 45 minutes to an hour or until custard has set. Remove and allow to cool before slicing.
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