You can make a quiche out of almost anything! Mix and match your cheese and vegetable choices to taste, and then follow this simple formula.
Based on the Moosewood quiche formula, by Mollie Katzen.
- A basic piecrust.
- Around 1 lb. shredded or crumbled cheese: cheddar, goat, swiss, or whatever you like.
- Around 1-2 cups cooked vegetables: sautéed onions, wilted spinach, gently roasted mushrooms, or whatever you have on hand. You can season these lightly with salt and pepper or herbs or whatever, but don’t go overboard.
- 3 eggs whisked into 1 cup dairy: we usually use sour cream, but you can try cream or milk, and some people use plain yogurt.
Place the crust into a pie plate or tall tart pan. (Even a straight-sided 9″ round cake pan will do.) Spread the cheese over the crust. Layer the vegetables atop the cheese. Pour liquid over the vegetables.
If you have extra bits of pastry left over from making the piecrust you can form them into a decorative shape and put that on top, or leave it uncovered. An optional light dusting of paprika yields a nice warm hue to the final result.
Bake at 350ºF for about an hour, until done — you’re looking for it to have set, so that it doesn’t jiggle when you shake the pan, and for the top to be lightly browned.
Serve with salad and toasted bread. Makes a great lunch or dinner.
Also good after it’s cooled, so it works well for potlucks and picnics where food has to travel and can’t be served piping hot.