I love good quiche and this is one of the easiest and tastiest recipes I’ve come across. It’s relatively healthy and I pack it with a lot of veggies.
It’s one of my kid’s favorite dishes! The best part is that it freezes really well so I double the recipe and make a few extra pies and freeze whatever I don’t use.
Makes 2 pies (serves 8-10)
2 10” piecrust
1 tsp butter or oil
1 ½ cups chopped onion
2 cup mushrooms, sliced or minced
4 large eggs
1 ½ cups milk
2 tbs. flour
1 ½ cups grated Swiss cheese (I usually use a combo of 2 cheeses like Swiss and mozzarella or Monterrey jack or even good old Amul or Kraft cheese should work well)
Pinch of thyme or any dry spices like basil, Italian seasoning etc ( I actually use anything I have lying around and just salt and pepper is just fine too)
1/2 tsp dry mustard powder or even a little bit of regular mustard
1/2 tsp salt
The following are optional things to add to the mushroom mix – I use them in varying combinations:
1 cup of finely chopped spinach / kale/ bok-choy / Swiss chard/ Zucchini
¼ cup chopped ham or sausage
½ cup shredded carrots
- Preheat oven to 375°F or 190 °C
- Melt butter / oil in small pan,
- Add onions, sauté over medium heat,
- When they have started to soften, add mushrooms, and other veggies or meat, salt, pepper and any spices.
- I used spinach, zucchini & ham for this particular quiche but I vary the ingredients according to what I have lying around.
- Sauté about 5 minutes more and remove from heat.
- Combine eggs, milk, flour in a blender or food processor, beat well.
- Spread grated cheese over bottom of crust, spread onion, mushroom mixture on top.
- Pour in custard and sprinkle top with paprika.
- Bake 35-45 minutes, until solid in center.
- Serve hot, warm or at room temperature.
I usually use the readymade pie crusts from Traders Joes but in a pinch this recipe makes a great crust
6 Tablespoons butter, cut into small pieces (has to be chilled)
1 ½ cups flour
About 4 Tablespoons cold water, milk, or buttermilk
(Some recipes may call for you to bake the crust ahead of time. In this recipe simply pour the quiche ingredients into the unbaked crust and bake it all together.)
- Use a pastry cutter, two forks or a food processor to cut together the butter and flour
- Do this until the mixture is uniformly blended and resembles coarse cornmeal. (The food processor will do this in just a few spurts.)
- Add just enough cold liquid (water, milk, or buttermilk) to hold the dough together and make dough.
- Roll out the dough and form a crust in a 9 or 10-inch pie pan.
- Set aside.