Ingredients
- 2 Deep Dish Pie Shells*
- 6 Eggs
- 2-3 C Shredded Cheese*
- 1 C Milk*
- 2 C Sauteed Veggies*
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Caraway Seeds*
*I buy store bought pie shells since they're easy--make sure to check the ingredients because some shells do contain lard. I used marble cheddar cheese but you can use whatever you prefer. I used almond milk because I don't usually buy regular milk, it doesn't seem to make much difference. For the sauteed veggies I recommend a combo of portabello mushrooms, belle peppers, sundried tomatoes, onions, garlic, brocolli and/or asparagus but you can use whatever you have on hand. Just make sure you have a full two cups once they have been sauteed. Most veggies end up reducing by about half so start with 4-5 cups of veggies. In the picture above, I used portabello mushrooms, red and yellow belle pepper, onion, garlic and fiddleheads. If you don't have caraway seeds, no biggie--just omit them.
Directions
- Cook pie shells according to package instructions and set aside to cool.
- Prep veggies and sautee in butter or oil and set aside. It's up to you how you want to size the veggies. I usually cut them into fairly small pieces but other people prefer larger pieces. Depending on what veggies you're using, it might make sense to leave them whole, as I did with the fiddleheads.
- Preheat oven to 375 F.
- Beat 3 eggs in a bowl with 1/2 C of milk. Add 1 C cheese and stir well. Stir in 1/4 tsp each of salt and pepper and 1/8 tsp caraway seeds. Add half of the sauteed veggies (1 C) and mix well. Pour the mixture into one of the pie shells.
- Repeat step 4 with the same amounts of ingredients to fill the second shell.
- Bake for 40-50 min. Insert a fork into the quiches--if it comes out clean they are done.
- Optional step: sprinkle 1/2 C shredded cheese on each quiche in the last 5-10 min of baking and let it cook until it has caramelized.
- I like to serve my quiche with a bit of sweet chili sauce or chutney.
- Makes 2 quiches. They freeze well so they're great for batch cooking but are best consumed within a month or two.
