And don't get all fussy about the fact that it's egg-heavy. When food editor Kelsey Casselbury and I saw Michael Pollan at Strathmore last year, he announced that eggs are no longer on the "do not eat" list. They're good for your vision, contain the right kind of fat, and pack a punch of high-quality protein and all 9 essential amino acids.
rPerhaps the best thing about quiche, though, is that it's extremely customizable, making it a great option for vegetarians. The following is a recipe for a basic garden vegetable quiche, but if there's anything you don't like (I tend to go heavy on basil), take it out, and if there's anything else you want (tomatoes, mushrooms, and broccoli are popular), just add it. Simple as that.
rIngredients
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- 1 unbaked pie shell r
- 1 small onion, sliced r
- 1/4 cup diced yellow summer squash or zuchini r
- 1 tbsp. olive oil r
- 1/2 cup fresh spinach r
- 3 garlic cloves, minced r
- 1 cup shredded cheddar or swiss cheese r
- 4 eggs, lightly beaten r
- 1 2/3 cups milk r
- 1/2 tsp. salt r
- 2 tsp. minced fresh basil r
- 1/4 tsp. pepper r
Directions
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- Preheat oven to 350°. r
- Line 9-inch pie pan with pie crust, and let sit. r
- In a large skillet, saute the onion and squash in olive oil until tender. At spinach and garlic; cook 1 minute longer. Spoon into crust, and top with cheese. r
- In a large bowl, whisk the eggs, milk, salt, basil, and pepper until blended; pour over cheese and vegetables in crust. r
- Cover the edges of crust loosely with tin foil. Bake for 40-45 minutes or until a knife inserted near the center of the quiche comes out clean. r
