Veggie Surplus? Make a Quiche

Posted on July 31

It’s easy to over-buy fruits and veggies at the farmers’ market, especially during summertime when there is such a rich variety from which to choose. Whenever I have a surplus of vegetables (which is often), I make a quiche or two for friends and family – it’s the perfect palette for a wide range of produce. There’s no hard and fast rule about what veggies you should put in a quiche – everything from sautéed baby artichokes and spinach to broccoli, fava beans and even leftover (cooked) potatoes can be incorporated into a quiche. I like adding sautéed red bell peppers and yellow onions for a touch of sweetness, and fresh tomato slices are always pretty when laid on the top. It’s also fun to experiment with the cheeses you use in a quiche – an essential ingredient, cheese not only adds flavor, it creates a barrier between the pastry and the liquid custard which helps to promote a nice, crisp bottom crust. My go-to quiche cheeses are Gruyère and feta, but there are many with which you can experiment, including cheddar, Monterey Jack, Parmesan and Jarlsburg. The custard is also a personal choice – for a very rich quiche, use cream or half and half; for a lighter quiche use whole milk or even fat-free milk to combine with the eggs. As for the crust – well, homemade is always the best – but there are some good frozen pie shells on the market for time-crunched home cooks.

For inspiration, check out the Food Network’s quiche recipe page.

Edit Module
Edit Module
Edit Module
Edit ModuleShow TagsEdit ModuleShow Tags


54th Annual Crocker Ball

54th Annual Crocker Ball

Published: Thursday, February 4, 2016