A few weeks ago I made a remarkable discovery – my kids like quiche! So I made another couple quiches only to learn that they really liked the *ham and cheese* parts of the quiche and without those elements, getting them to eat it was as hard as getting them to eat salmon drenched in octo-vin, i.e. next to impossible.
I keep trying though, because quiche is delicious, can be eaten for every meal of the day, uses up a good heaping cup of veggies, and accommodates a nice side salad as well. This makes it near-ideal CSA grub.
This recipe is super flexible, so feel free to experiment! With all that great egg and cream and cheese, it’s really hard to go too far wrong. I made mine this week with spinach, onions and mushrooms, but have had great success with broccoli and ham too. I bet a chard and sausage quiche would be outstanding!
- 1 pie crust
- 1 heaping C cooked veggies, chopped very small
- 1 C grated cheese
- 5 eggs
- 1 Tbs prepared dijon
- 1 C cream or milk, or some combination
Preheat oven to 325. Position crust in a 9″ pie plate. In a large bowl, beat eggs, cream, and dijon. Season with salt and pepper. Stir in veggies and cheese. Pour mix into pie crust taking care to be sure that the contents are evenly distributed. Bake for 40 – 45 minutes.