I love quiche, although when I first tried it I was suspicious of it. I am technically not supposed to have dairy, and am not a fan of cheesecake, and from what I could tell, quiche just seemed like a dairy pie, which… stuff, in it. The way it looked, and my understanding of it also made me relate it to cheesecake, so when I first tried quiche, it was a pleasant dairy-filled doomy surprise. Most of the quiches that I have had, though, have been very rich. Although this is nice, earlier this semester I was introduced to a much lighter quiche, and loved it. My friend has a stash of recipes that his sister typed up for him, and a few months ago he brought out his quiche recipe (the only other one I’ve had is his sticky-buns recipe, which is also amazing, and hopefully someday I’ll be able to steal). I was skeptical of it at first, but, just like he said it would be, his quiche was amazing. There are many variations to the types of fillings this family uses in thier quiche, but the one I tried first was just steamed broccoli and cheese. This time, I decided to add sauteed onions.
Recipe: Russell’s Delicious Quiche
3-4 Broccoli steams w/ head-Steamed*
1/4 Onion-Lightly sauteed*
1 Pie Crust for a 9″ pan-unbaked
1 cup Cheese
1 cup Milk
Line pie pan with crust. Place cooked veggies evenly in the bottom of the pie crust. Sprinkle basil and oregano over veggies. Cover with cheese. Mix together eggs and milk in a separate bowl, and then pour over veggies. Bake in oven at 350 degrees for 40-50 minutes or until cheese is browned. Take out of oven and let set 10 minutes.
*You can use any cooked veggies you think would be tasty. I just love Broccoli, so it’s what I’ve stuck to.
Modifications: I doubled the milk and egg mixture, because it did not seem to fill up the pie pan. I also accidentally switched pouring the custard in and putting on the cheese. I don’t think it is a huge deal, though. And I’m not sure if this has to do with my oven, or what, but I had to bake this for half of forever. I usually actually just… ignore cooking times, now. I just bake until stuff looks done.