Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Monday, January 22, 2018

Two Kinds of Quiche

Quiche is a mainstay of my cooking repertoire, and has been for many years.  I usually try to make two at a time, one for dinner the evening I cook it and the other for the freezer.  Also, I use frozen pie crust.  My favorite is Wholly Wholesome (brand) Organic Traditional pie crust, which I find at specialty grocery stores.  It tastes like homemade (in my opinion), and makes quiche a very easy meal to make. My mother always made quiche without a recipe, so that is how I have always done it.  It was always a guessing game as to how much cheese to use, how many eggs, how much cream.  Sometimes I would have leftover egg/cream mixture, while other times there would not be enough.  I finally got around to measuring everything and figuring out the exact right amount of ingredients to use. I am sharing a couple of recipes with you today, but you can substitute whatever vegetables you like for what I have selected for these recipes.  You can also try using different cheeses, though I tend to prefer gruyere and cheddar for my quiches.

Broccoli, Tomato and Pepper Quiche




1 pie crust
1 cup cheddar cheese, grated
3/4 cup gruyere cheese, grated
1 cup chopped broccoli florets
¼ cup diced red pepper
7 cherry tomatoes, quartered
4 eggs
heavy cream (less than 2 cups)
 1/4 tsp dried marjoram
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp sweet paprika
1/8 tsp salt
fresh ground pepper to taste

Line pie plate with pie crust.  Do not bake crust first, as sides will shrink and cause liquid to spill out later, when you add cream etc.

Whisk 4 eggs in glass measuring cup.  Add enough cream to make 2 cups liquid.  Add salt, pepper and herbs.

Sprinkle cheese somewhat evenly in bottom of crust, then sprinkle vegetables on top of cheese, then pour in liquid.  Bake for 45 minutes at 375 degrees. Test for doneness by sticking tip of knife gently into middle of quiche to make sure it has set. If it is still liquid, let it bake for a few more minutes. Cool for 5-10 minutes before serving.


Mushroom Quiche



1 pie crust
1 3/4 cups gruyere cheese, grated
1 ¼ cups sliced mushrooms
4 eggs
heavy cream (less than 2 cups)
1/8 tsp salt
¼ tsp thyme
¼ tsp marjoram
¼ tsp paprika

1 TBS freeze dried shallots
freshly ground pepper to taste

Line pie plate with pie crust.  Do not bake crust first, as sides will shrink and cause liquid to spill out later, when you add cream etc.

Whisk 4 eggs in glass measuring cup.  Add enough cream to make 2 cups liquid.  Add salt, pepper, shallots and herbs.

Sprinkle cheese somewhat evenly in bottom of crust, then sprinkle mushrooms on top of cheese.  Pour liquid over all.  Bake for approximately 45 minutes at 375 degrees. Test for doneness by sticking tip of knife gently into middle of quiche to make sure it has set. If it is still liquid, let it bake for a few more minutes. Cool for 5-10 minutes before serving.

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