Thursday, April 12, 2012

Mmm, Quiche.

I like eating it, so why not learn how to prepare it, right?  A while ago I decided it was time to find out.  I liked this recipe because it could be customized for whatever kind of cheese and veggies I have on hand.


Easy Goat Cheese and Veggie Quiche
adapted from this recipe


1 tablespoon butter
Salt and pepper
1/2 bunch (1/2 pound) asparagus, tough ends removed, thinly sliced on the diagonal
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 handful of fresh spinach, washed
4 large eggs
1 1/4 cups half-and-half
a pinch of ground nutmeg
refrigerated pie crust (I like Pillsbury)
3 oz crumbled goat cheese


1.  Roll out uncooked pie crust and place in a pie pan.  Crimp edges.  Sprinkle pie crust with cheese.
2.  Preheat oven to 350 degrees, with rack in lowest position.
3.  In a large skillet, melt butter over medium.  Add asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is almost crisp-tender, 3-5 minutes.
4.  Add onion and mushroom, cook until veggies are crisp tender.  Stir in spinach and wilt.
5.  In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg.
6.  Top pie crust with asparagus mixture. Pour egg mixture on top.
7.  Bake until center of quiche is just set, 50 to 60 minutes, rotating halfway through. Let stand 15 minutes before serving.

1 comment:

  1. QUICHE is the absolute BEST.

    I am picking up ingredients for this during my next shopping trip.