Quiche: It's What's For Breakfast, Lunch and Dinner

 Leo will eat just about anything if I bake it into a quiche.  It's easy to make, a flexible recipe, and fairly wholesome - the requirements for all my staple recipes.

When I first began making quiche I used this recipe, but have been making changes over the years - to the point where the recipe I use these days is almost completely different. 


Here is how I usually make quiche:

• 2-4 tblsp butter
• 1/2 small onion, chopped
•  2 + cups veggies (I go heavy on the veggies)
• salt and pepper to taste
• 1/2 tsp garlic powder  

• 6 eggs, beaten
• 1 can evaporated milk
• 2 cups grated cheese (I like a cheddar or feta - also you can mix and match)
• salt and pepper to taste
• 2 pie crusts or a non-stick/buttered muffin tin

First, I forget to set the oven to 375 degrees.

I begin by sauteing the chopped onion in the butter.  I throw in whatever veggies I'm adding. I usually do a  spinach and mushroom - but tomato, grated zucchini, artichoke hearts, asparagus, and eggplant are good too.  The amount is up to you - I use several cups (also note spinach wilts down to almost nothing).  Saute until tender and season with salt, pepper and garlic powder (I'm not a big garlic fan, so I usually only use a touch). 

In a large separate bowl I beat the eggs.  Add in the evaporated milk, cheese and season.  (At this point I also sometimes throw in a handful of bacon bits.)  Add the sauteed veggies to the egg mixture and mix well.  Pour into pie crusts or muffin tins and bake.  45 minutes to 1 hour for deep dish crusts and  15-20 minutes for crustless muffins.  Let sit for 10 minutes before serving. 

I'm torn about the evaporated milk - I prefer to use fresh ingredients over canned, but when I've used milk or even cream the consistency has been a bit watery.  Totally open to suggestions or quiche secrets.  Also, I don't usually make my own crust - I know, I know.  But I hate hate hate making crust.  Although jb did recently get me a new rolling pin that needs a workout.

My favorite thing about this recipe is that it is so forgiving - I've been short on eggs, overloaded it with veggies, swapped out milks - and it always turns out alright.  I also love that Leo loves it and I consider it a comfort food, but it can still pack a veggie punch.  In the event that we have leftovers - it makes a great breakfast or lunch the next day.