Since our recent rooster slaughter, our egg production has more than quadrupled. Now that we have so many coming in, I’m trying to make lots of egg-based dishes. Last night I decided it would be quiche!
We haven’t made a grocery store run in a while, so this was an experiment in the utilization of our stored food, our fresh garden food, and a bit of creativity.
I found this recipe for the “perfect” quiche crust and adapted it to fit what we had in the house. Here it is with my adaptations in parenthesis.
Quiche Pie Crust Ingredients
1 cup + 2 Tbsp flour, sifted (1 cup + 2 Tbsp gluten free flour, not sifted)
1/2 teaspoon salt
1/3 cup butter (1/3 cup organic olive oil)
3-4 tablespoons milk (4 tablespoons of organic rice milk)
The recipe calls for a detailed mixing of the materials, I personally just added them all together and mixed with my spoon then hands. It was crumbly, but packed nicely into the well greased pie pan. John LOVED the crust.
The quiche ingredients are listed below, also with my adaptations in parenthesis.
1/3 cup onion, chopped (1/2 a large white onion from garden))
1 tablespoon butter (splash of olive oil)
¼ pound Swiss cheese (no cheese)
2 cups light cream (2 cups organic rice milk)
1-1.5 cups broccoli, chopped and lightly steamed (2 chopped jalapenos, not steamed)
(handful of dried tomatoes from last spring’s garden)
I placed all the veggies in the bottom of the pan and slowly poured the quiche mixture inside. We set our stove to 325, which always cooks hot. We checked it at 35 minutes and the bottom was slightly soggy, so we left it in for about 10 more minutes. The only thing missing was goat cheese, in our opinion!
Here is the pie crust and veggies, before I poured in the egg mixture.
Here is the entire meal before hitting the oven.
The final product. YUM!