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.
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
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
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.