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Credible Quiche

10/3/2013

3 Comments

 
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Well, friends welcome back to the school year, and the start of another blog year!

It was a dinner party that Ryan and I hosted for his family last Sunday that expedited the return of Sweet Allium. Not one, but two (two!) family matriarchs asked for my quiche recipe, and when a matriarch asks for a recipe, there's only one thing to do: blog about it.

Quiches have been a staple of my school lunches for years now, for a handful of reasons. They,
  • are full of healthy fat and protein to keep hungry students full for the day
  • are a great way to hide greens in your food
  • take roasted veggies really well, packing the fiber and phytonutrients into the diet
  • taste great with anything you're into at the moment--any protein, any vegetable any cheese
  • can take on any flavor profile, Thai, Indian, tex mex, Italian, herbs de provence, the flavors of your backyard, etc.
  • won't spill and leak in your bike bag
  • can be made deliciously dairy free, gluten free, or both...or neither

Because quiche is so delightfully adaptable, I'm including a generic recipe for a 10-incher, but below that is the quiche requested by the matriarchs.

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Any Old Awesome Quiche (GF, dairy free, vegan, or not)

1/2 recipe of either of the pie crust recipes here at Sweet Allium (gluten free dairy free, or traditional) or a shell of your favorite pie crust
3/4 cup shredded cheese (optional)
2 cups cooked vegetables (or protein); fried, roasted, boiled, you know, whatever you and the veggies decide is best
1 cup uncooked greens
5 eggs
1 cup almond milk (or any kind of milk)
1/2 teaspoon salt
herbs and spices

Evenly distribute the cheese into the in the uncooked pie shell, followed by the cooked veggies, and lastly the uncooked greens. Whisk together the eggs, milk, salt, herbs/spices and slowly pour this mixture over the greens in the pie shell. Fill the shell so that the level of the egg is 1/4 to 1/2 inch below the inner rim of the pie shell. Bake at 350˚F until the center is dry to the touch, about 35-45 minutes.

Early Fall Chanterelle Quiche (GF, vegetarian)

1/2 recipe of gluten free dairy free pastry crust
3/4 cup shredded extra sharp cheddar
1/2 fried red onion
1/3 lb shredded and dry fried chanterelles
stems of 3 large beets chopped and fried
greens of 3 large beets chopped
5 eggs
1 cup almond milk
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon fresh ground pepper

Evenly distribute the cheese into the in the uncooked pie shell, followed by the chanterelles, then the onions, the beet stems, and lastly the uncooked greens. Whisk together the eggs, milk, salt, nutmeg and pepper and slowly pour this mixture over the greens in the pie shell. Fill the shell so that the level of the egg is 1/4 to 1/2 inch below the inner rim of the pie shell. Bake at 350˚F until the center is dry to the touch, about 35-45 minutes.
3 Comments
dan kahn
1/10/2014 10:47:42 pm

Hi Lorraine!
Great blog!
What would you sub for eggs in a vegan version of your quiche?
Cheers!
Dan

Reply
Lorraine Ferron link
1/12/2014 10:55:59 am

Hi Dan!

The first idea that comes to mind (if you're set on wanting it to look like a quiche) is to sub polenta for the eggs. I imagine it would take less prepared polenta than eggs, and I'd up the veggies and add a good protein source, like nuts. Also, the polenta itself would have to be given every opportunity to impart a special flavor, cook it with veggie or mushroom stock, use plenty of garlic and fresh ground pepper. Maybe a bit of cashew cream or coconut milk could give it a boost too. It would take some playing around to get the consistency right.

If you don't need it to look like a quiche, a pile of roasted veggies and chopped nuts, baked in a pastry shell with a topping of pastry shapes would be easier to carry out and probably prettier too.

Good luck and good to hear from you!
Lorraine

Reply
dan
1/13/2014 12:05:59 am

Thanks!!
Good luck you too!

Reply



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    Lorraine Ferron is a medical student, writer, and food lover. Read more about her at SweetAllium's About page.

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