I was wondering what to cook for dinner the other night so I looked into the refrigerator and saw….10 dozen eggs. *sigh* I don’t think I have to mention that the hens are laying right now, do I? I figured it might be a good idea to make an egg based meal so my thoughts went to quiche as I wasn’t in the mood for the mess that a souffle makes – as much as I love them!
I didn’t want it to be too heavy as it was hotter than hell out so I thought a vegetable quiche with a fresh from the garden salad would be the perfect meal. I could let the quiche sit until it had cooled to room temperature and it would be ideal! No vegetables are ready in the garden but lettuces so I turned to my freezer and last year’s harvest and came up with this easy and delicious egg pie.
Roasted Broccoli and Cauliflower Quiche
For the Pie Crust
1 1/2 cups all purpose flour
1 tsp salt
6 TBS cold, unsalted butter
2 TBS shortening
1 TBS apple cider vinegar
2 – 4 TBS ice water
For the Quiche
2 cups whole milk (I used goat’s milk)
1 cup shredded sharp cheddar cheese
1 1/2 cups chopped roasted broccoli and cauliflower
1 TBS French’s mustard
1/4 tsp cayenne pepper
1 tsp salt
For the Roasted Cauliflower and Broccoli
1 1/2 cups broccoli and cauliflower – mine was frozen
1 TBS olive oil
1 tsp salt
Preheat the oven to 350°.
Place the frozen vegetables in a baking dish and drizzle with the olive oil and salt. Roast for 45 minutes until it is soft and lightly browned. Let cool and then chop it into small pieces.
While the vegetables are cooling make the pie crust; add the flour and salt to a large bowl and mix well. Add the cold butter and shortening and cut in with a pastry blender or two knives until the mixture resembles small peas. Add the apple cider vinegar and two tablespoons of the ice water and mix with a fork until the dough just come together. If it is too dry add more water one tablespoon at a time. You do not want it to get too wet. Remove the dough from the bowl and knead gently until the dough forms a ball. If you have time refrigerate for an hour. Otherwise roll it out until it will fit your 9″ pie pan with a bit of an over hang. Trim the dough, tuck the over hang under itself and then crimp the dough decoratively. Place the pie plate in the ‘fridge while you mix the quiche ingredients so it can chill a bit.
Preheat the oven to 425°
Add the four eggs to a medium bowl and mix them very well with a fork, Add the milk, mustard, cayenne and salt. Mix well. Shred your cheese. Now you are ready to make your quiche.
Remove the prepared pie pan from the refrigerator. Layer the roasted broccoli and cauliflower in the bottom. Top with the shredded cheese. Carefully pour in the milk/egg mixture. I always put my quiche on a baking sheet before I put it into the oven. Cover the crust to keep it from burning. Bake at 425° for 15 minutes and then lower the heat to 325°. Bake for an additional 30 – 40 minutes, checking at 30 minutes and then in 5 minute increments until the center is just set.
Remove from the oven and let stand for at least 10 minutes before serving.
I served it with a simple, fresh from the garden salad. The hubby brought me two heads of lettuce so I mixed the two together with some strawberries – sadly the last of the strawberry harvest. I made a honey lemon vinaigrette with a tablespoon of fresh lemon juice, a teaspoon of honey, a tablespoon of olive oil and sprinkling of salt. It was a perfect tart/sweet dressing for the salad. The sweet berries were a lovely complement to the rich quiche. Roasting the vegetables really brings out their natural sweetness. The sharp cheddar adds a wonderful tang. It was even better the next day.