While reading Another Suburban Mom’s post about Mother’s Day Gifts, I started thinking about quiche. Let me explain how my brain got from one to the other; it isn’t as odd as it may seem at first. My mother-in-law always makes quiche for brunches. And, despite the fact it is Mother’s Day and isn’t supposed to be cooking, she always contributes a quiche to the meal.
For about 20 years of my life, I did not eat eggs. I blame my high school biology teacher for that one. My grandpa was an Iowa farmer, so i always knew what eggs were. But, I didn’t really form a true connection until we dissected eggs at various states of development. They were still alive when we did it. I got an early stage – the stage where it looks just like an egg you eat, except for the beating heart. After that, I decided I could live without eggs. I would eat them in things – baked goods, pancakes, etc. But, you would never seem me eating an omelet or eggs with breakfast.
A few years ago, I actually craved an omelet. I had one – and rediscovered eggs. My mother-in-law’s quiche also helped. Until that point, I avoided it. Do I eat eggs regularly now. Nope. It is an occasional thing, but that is a huge step after not eating them for 20 years.
This morning, after an early morning bike ride, I came home and made quiche for breakfast. We still had lots of eggs in the house from the cake baking extravaganza and we had lots of great veggies from the Farmer’s Market yesterday. Because I’m me, I improvised a recipe using one from The Moosewood Cookbook as a guide.
It turned out really good. And, was a good breakfast following the morning exercise. I biked. Garbanzo did his 45 minutes on the elliptical. And Mexi felt guilted into running. (Sorry Mexi!)
In case you are so inspired to make one for your wife or mom on Mother’s Day, I made it using the Moosewood Cookbook Recipe as a guide:
You need a crust. So make (or buy) your favorite crust. I also used a spring form pan because I have too many of them. A pie dish would work too. (If you use a pie pan, you may need to make two of them. Just keep that in mind.) Press the crust into the bottom of the pan.
On top of that, I put shredded 2% colby jack cheese. About 1 1/2 cups of it.
In a pan, I sauteed 1/2 onion chopped in olive oil. At the same time as the onions, I threw in some veggie sausages which I cooked with it. Once the onions were soft, I added chopped mushrooms, chopped asparagus, and chopped broccoli. I also added salt, pepper, dill and thyme. (I don’t know exactly how much, I just guess usually.) I cooked it for a few minutes longer, than removed from heat.
To make the egg mixture, I beat together 5 eggs (egg beaters would work too), 1 1/2 cups milk (or cream or half & half) , and 3T flour.
Then, I put the veggie mixture on top of the cheese. Poured over the egg mixture, and put sliced tomatoes on top. Bake at 375 degrees until the center is solid (about 45 minutes).
Serve hot or cold.