Quiche me, you fool!

[gnomi]

Does anyone out there have a vegetarian quiche recipe you particularly like?

Comments

[hindarochel.livejournal.com]

mushroom onion.
broccoli onion.
Do you mean vegean or vegetarian?

[gnomi.livejournal.com]

Vegetarian. Milchig is just spiffy. I just kept stumbling across treif recipes that had both meat and cheese, so I figured I'd be more specific.

[kuroshii.livejournal.com]

my mom used to make a spinach and swiss cheese quiche that was yummy. i got sick of it because she would make it once a week, but looking back i'd say it was good. stupid-easy, which was why she made it once a week...i'd have to ask her for the specifics, but it was basically a package of frozen spinach a package of chunk swiss cheese and an egg or two (oh, i suppose some salt and pepper as well) thrown into the food processor until it's a uniformly speckled goop and then poured into a pie crust.

if "spinach and swiss cheese" sounds yummy to you i'll email her for the actual recipe, and re-comment.

[kuroshii.livejournal.com]

oh, and baked. poured into a pie crust and baked. this is not no-bake, not with that raw egg in there! ;)

[gnomi.livejournal.com]

Mm, yeah. I figured that part. I'm very careful about raw eggs (in other words, I avoid it completely).

[kuroshii.livejournal.com]

was just being undercaffinated-silly, there. didn't want you to think that i didn't remember the baking-part! ;)

[gnomi.livejournal.com]

Heh. I completely understand undercaffienated-silly. It's how I spend most of my life. :-)

And I love your icon. Though it makes me think of the fanvid I saw with shots of Rodney McKay (from Stargate: Atlantis) run to the Doom song. It was quite fitting, I must say.

[kuroshii.livejournal.com]

thanks! beetle_breath made it.

i've emailed mom for the quiche recipe. haven't heard back from her yet but she only checks email once a day.

[gnomi.livejournal.com]

I'd love the recipe, if you wouldn't mind getting it from her.

[kuroshii.livejournal.com]

well, mom says she got it from the back of a bisquick box. :( so i googled it and here's what i came up with. it looks about right, except that mom used to put EVERYthing into the food processor and i swear she then poured it into a ready-made crust. but the point is that bisquick makes its own crust, so maybe i'm confused:

IMPOSSIBLE SPINACH PIE
(with Swiss cheese)

1 (10 oz.) pkg. frozen spinach, thawed and drained
1 cup shredded Swiss cheese (4 oz.)
1/2 cup chopped onion
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper

Preheat oven to 400 degrees F. Grease a 10x1 1/2-inch pie plate.

Mix spinach, cheese, and onion in pie plate.

Beat remaining ingredients together until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate.

Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Garnish as desired. Refrigerate any remaining pie.

[gnomi.livejournal.com]

Oh, thanks! It looks quite yummy. And thank your mom for me, too, please.

[kuroshii.livejournal.com]

will do!

mom definitely put everything into the food processor (rather than just the "liquid" ingredients per the above) on pulse till it was a mostly-uniform thick goop, but whether there was a premade crust involved is still under debate. ;)

[hindarochel.livejournal.com]

here is a link


It looks pretty good.

[gnomi.livejournal.com]

Oh, lovely! Thanks!

[theodosia.livejournal.com]

Bonus points if it is cow-free!

[magid.livejournal.com]

It's easy enough to substitute soy milk for regular milk (just don't use vanilla flavor :-). It's worked fine when I've done it.

[gnomi.livejournal.com]

Cowlessness (beef) is to be praised.

Cowlessness (milk) is not a requirement for me in this case.

[theodosia.livejournal.com]

Ah -- I was a little too cryptic. I've got cow protein food allergies, so any food product with a smidge of milk or other cattle-derived substance (not just the meat, this would include gelatin, f'rintance) is best avoided. Ironically for someone raised as a fuzzy low-church Presbyterian, kosher marks on commercially-prepared food have become an important (and reliable!) handy help to me.

[gnomi.livejournal.com]

Ah, I get it now.

There are some decent soy cheeses available now (they melt, kinda) that might work well in quiches. I've gotten them at the Butcherie in Brookline for my mother (who is lactose intolerant).

And you're not the only one I know for whom kosherness isn't a real issue but who looks for the kosher symbols. I've taught a couple of vegetarians and vegans the word "pareve," thus allowing them to know at a glance that there was neither dairy nor meat in the item.

[magid.livejournal.com]

I've made tuna "quiche", flaking a can or two of tuna into a pie crust where I'd usually put cheese (and usually adding lots of dill, in addition to whatever veggies).

[angwantibo.livejournal.com]

I've got a couple around somewhere. I'll try to dig them up.

One is a brocolli / swiss cheese quiche and the other is a tomato / cheddar cheese quiche thats sort of like an extra extra extra cheese pizza.

[gnomi.livejournal.com]

Oh, cool. I'd love those!

[angwantibo.livejournal.com]

Doh! I was thinking about where this recipe might be and then I remembered that I have Google Desktop. I love Google Desktop. It makes Outlook usable. This is actually my ex's recipe, so the credit goes to her.

Quiche:
1-2 frozen pastry shell(s)
2 beaten eggs
1 C milk
1/4 cup scallions
bacon bits (optional)
1/4 tsp salt
1/8 tsp black pepper
1 Tbs flour
1 1/2 - 2 C frozen broccoli
6 oz swiss 2oz cheddar - can be varied, or can use less
Bake pie shell (s) in oven @ 450 for 10 min.
Meanwhile mix everything else. Pour into hot pie shell(s)
Cook @ 350 for 40 min- 1hr (or until no longer runny in middle and golden).
Check crust periodically. If it is browning too fast cover crust only with tin foil.

[gnomi.livejournal.com]

Thanks! I will definitely make that in the future.

[(Anonymous)]

Hmmm....I wonder what we're having for dinner on Friday... :-)

[mabfan.livejournal.com]

That's odd...I didn't think I was logged out.

Anyway, the question still stands. :-)

[gnomi.livejournal.com]

Chomp!

And the menu's not set. I'm just playing around with ideas for food.

[tapuz.livejournal.com]

I use the Moosewood one from the original Moosewood cookbook. If you use premade shells, I think you reduce the custard by 1/3 less or something. So, I just use their custard. For filling -- scatter bits of cheesies (generally cheddar), top with onions sauted over a low heat with mushrooms and thyme and then steam the piece di resistance vegetable to put on top before pouring custard. Bake on top of foil-lined cookie sheet. Really. Enjoy!

[gnomi.livejournal.com]

Thanks! I have Moosewood; I'll have to see what their recipe is like. And thanks for the information on the filling!

[xiphias.livejournal.com]

I don't think I've actually used a recipe for quiche in YEARS. I just put some eggs (4 to 6, usually) in the standing mixer, grate in some cheese (um. . . not even the slightest clue how much. . .) of whatever sorts are in the fridge and sound like they'd go good together (usually cheddar is part of it) and then some other stuff -- I usually sautee some onions, maybe defrost some spinach or chopped broccoli. Mix it all up real good.

I use a (kosher, pareve) frozen pie crust that they sell at Stop-and-Shop, and I sometimes pre-bake it a bit. Then I pour the glop in it, and bake at, like 350 for, like, I dunno, 45 minutes or an hour or something like that.

It usually comes out pretty good, except when it doesn't. Some of the "doesn't" times involved "too liquidy", which happened when I put the broccoli in without defrosting and draining it first, and "too cheesy" which happened the time I only put 3 (smallish) eggs in.

[gnomi.livejournal.com]

Thanks. I'm not quite at the experimental stage with this, so I'll save your freeform method for when I'm more comfortable with the whole process.