Makes 4 – 6 servings
• Glass or ceramic pie plate or quiche dish
• Cutting board, cutting knife
• Wire whisk
• Large mixing bowl
• Measuring spoons, measuring cups
• Cheese grater
• Frying pan, if sautéeing veggies or frying bacon
• Large pot if parboiling veggies
• 2-3 Tbs. dry bread crumbs (use cornmeal or gluten-free, if necessary)
• 1-2 cups Chopped cooked veggies and/or meat, any combination you like: leeks, mushrooms, broccoli, smoked salmon, bacon, ham, onions, olives, etc. Choose things that go well together, but not too many: 2-3 usually works well.
• 1-2 Tbs Olive oil or butter, if you’re sautéing veggies, plus a little for greasing the baking dishes
• 3 large eggs
• 1 cup whole milk
• Salt & pepper, to taste
• Optional herbs, fresh or dried, any that go well with your filling choices
• 1 cup (more or less) grated, diced or crumbled cheese of your choice: Cheddar, Swiss, goat cheese, feta, Parmesan, etc.
1. Preheat oven to 375°F. Grease quiche dish or pie plate. Sprinkle bread crumbs in the bottom.
2. Prepare your veggies/meat. Some are better sliced & sautéed (leeks, mushrooms, onions), some boiled or steamed briefly (broccoli), and some might just need chopping (smoked salmon, cooked ham). Optional herbs can be mixed in with your filling choices. Once your filling ingredients are prepared, spread them evenly over the bottom of the greased dish. Sprinkle cheese on top.
3. Break eggs into a large bowl, then beat lightly with a wire whisk. Whisk in milk, pepper and salt until well blended.
4. Pour egg mixture over veggies in dish.
5. Bake until knife inserted in centre comes out clean, about 30-35 minutes. Cool on wire rack for 5 minutes before serving. Serve warm or at room temperature, cut into wedges.
Adapted from instructions for improvised quiche, p.292, The Good Egg, by Marie Simmons (2000).
We made 4 different kinds of quiche at Lunch Club.