Quiche has been a brunch favorite since the 1950's but is also a great for breakfast, lunch or even dinner. My favorite quiche is light and full of veggies, I like to make it for dinner and have leftovers for breakfast the following morning. I use my favorite cream cheese pie crust but you can use a store bought pie crust as well (just no need to blind bake store bought crust).
For the Crust:
1 recipe Cream Cheese Pie Crust or store bought pie crust
For the Filling:
6 large eggs
3/4 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1 large diced onion
16 oz sliced mushrooms
6 oz or 3/4 cup diced broccoli
2 cloves minced garlic
Technique:
For the crust:
Preheat oven to 425 degrees.
Roll pie crust out into a thin layer 10 inches in diameter. Press into a quiche dish, or a 9 inch pie plate. Remove excess dough. Pierce bottom of dough in dish with a fork several times.
Blind bake, (cover dough with parchment paper and fill with pie weights) for 15 minutes.
Remove crust from oven, then parchment and pie weights and let cool.
(If using store bought pie crust there is no need to blind bake, fill crust as is).
For the filling:
Preheat oven to 375 degrees.
In a large bowl whisk together eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cheddar cheese.
Over medium heat, saute onions and garlic for about 5 minutes. Add mushrooms and cook another 5 minutes. Add broccoli and continue to cook for 5 minutes. Add remaining salt and pepper. Add vegetables to egg mixture.
Assembly:
Pour egg mixture into crust and bake 40 minutes.
Let cool and enjoy.
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