Ravings of a Textual Deviant

I’ve been working out a variety of recipes lately, in preparation for Thanksgiving. Yes, I know it’s only March, but I’m expecting upwards of thirty people for dinner (if everyone shows up) and a couple of dozen relatives in town for the weekend. I’m only going to cook two meals a day, brunch and supper, both of which will have to accomodate vegetarians, possibly vegans. Quiche doesn’t fit the bill for vegans, but it’s a simple option that’s not too far out for the omnivores. It’s also a good way to eat your broccoli. Anyway, here it is:

Broccoli, Cheese, & Mushroom Quiche

1 pie crust (I used a frozen one this time, thawed out according to package directions, but not prebaked)
4 eggs
1 C. milk
1/2 C. finely chopped mixed mushrooms (I used a mezzaluna knife to do this; very simple and easier than getting out the food processer)
1/2 C. finely chopped broccoli (likewise mezzalunna’d)
1 C. shredded cheddar cheese
1/2 t. mustard powder
Salt & pepper to taste

Put the crust in a 9″ pie pan. Layer the broccoli, mushrooms and cheese in the shell. Beat the egg together with the milk, mustard, salt, and pepper. Pour the egg mixture into the shell. Sprinkle a little bit of cheese over the top, if you like, to get a nicely browned top crust. Bake at 375 degrees F for 35-45 minutes, or until a toothpick or knife inserted in the center comes out clean. Let it stand for a few minutes before serving.

This entry was posted on Monday, March 31st, 2003 at 2:42 pm and is filed under Tales from the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.