Friday, April 19, 2013

Garden Quiche

I usually make quiche as a Sunday brunch dish. Quiche also works as a light supper or a vegetarian potluck contribution. Cooking quiche is a good way to use leftover vegetables (e.g., steamed broccoli or sautéed onions and peppers) and dairy products before they spoil.

I learned to make quiche using the "Quiche Formula" in Mollie Katzen's The Enchanted Broccoli Forest cookbook. Since our family did not finish the crust, I omit it. Because I use 2% milk, I add flour to my egg mixture to make the quiche firm. If you use higher fat milk products, you can omit the flour. I make my quiche in a 1 1/2 quart oval CorningWare casserole dish. I like to use a hand egg beater for mixing the eggs and milk.

The other day, I made this quiche for a quick supper before my daughter left on a band trip. I used some of the last broccoli for this year from our garden as well as spinach and swiss chard we are growing. If you prefer use just one of these vegetable. I like to add onions and garlic. For variety, substitute cheddar or swiss for the havarti in this recipe.

2TbspsOlive oil
6ClovesGarlic, peeled and finely chopped
1/2Large onion, finely sliced
1/2LbsBroccoli, crowns cut in small florets and stems peeled and cut into 1/2 inch pieces
1/8LbsSwiss chard, leaves separate from stems which are cut in 1/2 inch pieces
1TspCavender's Greek seasoning
Vegetable shortening
3-4OzHavarti Cheese, finely sliced
6Eggs, large
2CupsMilk, 2%
2TbspsWhite flour
1 1/2 TspsTony Chachere's Creole seasoning
  1. Preheat oven to 375 degrees.
  2. In olive oil, sauté garlic, onions, broccoli stems, and swiss chard stems on medium high heat until edges start to brown, about 5 minutes.
  3. Turn heat down to medium. Add broccoli crowns and cook for 2 minutes.
  4. Cover and cook for 5 minutes.
  5. Add spinach and swiss chard leaves, cover and cook for 5 minutes until vegetables are tender.
  6. Add Greek seasoning, allow to cool, and finely chop the vegetables.
  7. Using shortening, lightly grease a 1 1/2 quart oval CorningWare casserole dish.
  8. Place finely sliced havarti cheese in bottom of casserole dish.
  9. Put chopped vegetables on top of cheese.
  10. Beat together eggs, milk, flour, and creole seasoning. Pour into casserole dish.
  11. Sprinkle with paprika and bake for 35 minutes until eggs and milk are set.
  12. Let cool 5 minutes before serving.

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