Tag Archives: pie

Very Veggie Quiche. It’s Gouda!

Quiche is one of those things that seems like it should be good for you.  It’s high in protein, filled with veggies…but alas, quite high in fat and calories as well.  But let’s face it, that’s probably why it’s so good.  It’s still one of my favorite foods, and to justify it, I usually eat it with a giant salad or a pile of fresh fruit and call it healthy.  Mostly.  I’ve made this recipe hundreds of times and it is foolproof.

Very Veggie Quiche & Strawberries.

Very Veggie Quiche

1/2 cup chopped red onion
1 cup sliced mushrooms
1 cup chopped fresh spinach
5 eggs
1 1/2 cups half & half
Salt & pepper
2 oz. shredded gouda cheese
1 pie crust (I prefer Pillsbury fresh crust)

Preheat oven to 425˚. Unroll crust and place in a pie pan.  Press lightly to fit to pan and crimp edges.  Saute onion and mushrooms for 2-3 minutes in a bit of olive oil.  Add spinach and cook and stir one more minute.  Add veggies to pie crust.

Sauteing the veggies first will minimize extra liquid and give you a better texture.

Then add the cheese.

Mmmmm, smoky gouda.

Whisk eggs and half & half with a pinch of salt & pepper in a bowl.  Pour over cheese and veggies.

Be sure to not overfill the crust. Just go up to the edge, or a little below it. If you have to throw away a little bit of the egg mixture, no big deal.

Place carefully in preheated oven.  Bake for 15 minutes.  Then turn down oven temperature to 375˚ and continue to bake another 30 minutes.  Remove from oven and let it sit for 10 minutes before cutting.  Serve with salad and/or fruit.  Makes 4-6 servings.

Beautiful, right out of the oven. As it sits, it will deflate just a bit. Don’t panic, it’s supposed to do that. Let it sit 10 minutes before cutting!

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Pizza Quiche

One of our favorite meals, especially when we have friends over, is the “build your own” pizza.  We get ciabatta rolls or french bread and all sorts of yummy toppings and create delicious masterpieces.  It’s always a hit.  But that’s not what this post is about.  Mostly because the four tween girls who were building pizzas distracted me so I didn’t get any pictures.  But you get the idea.  This post is about leftovers.

After the pizza party, I had bits and pieces of pizza toppings to use for…something.  And so pizza quiche was born.  Obviously, you could change this up with whatever toppings YOU like on a pizza, but this combo was particularly tasty.

Pizza Quiche

Pizza Quiche

1 pie crust (I prefer Pillsbury fresh pie crust, found in the dairy case)
5 eggs
1 1/2 cups half and half
Salt & pepper
1/2 cup pepperoni
1/2 cup artichoke hearts, chopped
1/2 cup sweet bell peppers, chopped
1/2 cup grape tomatoes, chopped
1/4 cup mild banana pepper rings
1/2 cup mozzarella cheese

Preheat oven to 425˚.  Unroll pie crust and press into a pie pan (I usually dust the bottom with a little flour to prevent sticking).  Crimp edges around the pan and trim off any extra dough.  In a bowl whisk together eggs, half & half, and salt & pepper.  In the pie pan, layer the pepperoni and veggies.  Top with cheese.  Pour egg mixture over the top.  Carefully set it in the preheated oven.  Cook for 15 minutes.  Turn oven temperature down to 375˚ and cook another 30 minutes.  Remove from oven and LET IT SIT FOR 10 MINUTES.  If you don’t let it sit it won’t set up and it will be a mess on a plate instead of a pretty wedge.  I have learned this the hard way.  Cut into wedges and enjoy hot, cold or in between.

 

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