Garden Vegetable and Gruyere Quiche
Vegetable and Cheese Mixture
Red Onions Sliced
1/2 Cup Spinach (Stems Removed)
1/2 Cup Brown Mushrooms Sliced
1/4 Cup Yellow Squash Small Diced
1/4 Cup Garlic Minced 3 Cloves
Swiss Cheese Cubed
3/4 Cup Butter Salted
1 Tablespoon
Quiche Batter
2 cups Heavy Cream 2 Cups
5 Eggs Large AA
1 Teaspoon Salt
1/2 teaspoon Black Pepper Ground
1/2 teaspoon Rosemary Fresh Minced
Quiche Crust
1 – 9 inch pre made quiche or pie crust (This crust shouldnt be sweet but savory)
Preparation for Vegetable and Cheese Mixture:
In a medium sauté pan over medium high heat melt 1 Tablespoon of butter. Add red onion, mushrooms, yellow squash and the garlic and sauté for 2-4 minutes until slightly translucent. Finish with the spinach and cook until it has slightly wilted, drain off any excess liquid. Set this mixture aside along with the cheese and proceed to make the egg batter.
Preparation for Quiche Batter:
In a medium mixing bowl beat 5 eggs and whisk in the heavy cream until incorporated.
Preparation for Quiche:
First pre-bake the crust according to directions on the package. Let this cool and place the vegetable mixture and the cheese in the bottom of the quiche shell. Fill the crust with the egg mixture until it is 1/8 of an inch from the top. Place the filled crust onto a cookie sheet to catch any run off.
Bake the quiche at 350 F for 18-25 minutes or until the batter has set. Let the quiche cool for 10 minutes and serve.
Makes One 9 inch Quiche – Serves 5
Chris Ipanis of Braisseri Zinc. MN
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