vegetable quiche

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I’ve been trying to get back into the kitchen recently. 1) because I actually enjoying cooking now and 2) to save money. We haven’t exactly saved money with the awesome summer adventures we’ve had these past couple of months (Disneyland, camping, visiting Texas, etc.), so we figured it’s about time we get back to doing so. Also, I’ve said it before and I’ll say it again, it is so rewarding to eat a meal you have cooked yourself. It’s also pretty awesome feeling “comfortable” in the kitchen. If you remember, I used to get really stressed cooking. I was always afraid I was doing something wrong, and I wouldn’t cook a recipe until I had every single ingredient and measured every said ingredient out to perfection. But nowadays, I’m getting more comfortable substituting with ingredients we have on hand and just throwing spices and herbs in without measuring a thing. It feels pretty darn good. That doesn’t mean every cooking experience is stress free. And that doesn’t mean I’m making up my own recipes just yet. But it’s a learning process, and I’m loving it.

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I think I mentioned before how my sister put together a scrapbook for me as part of her wedding gift. In it she included a short letter from each of my girl friends, a photo of me with each of said girl friend, and a recipe from each. I loved reading all of the letters, and I love that I have a batch of new recipes to try. My friend Jessie gave me a wonderful quiche recipe, but I was having a lot of trouble with the crust (store bought). The liquid kept seeping through the crust, creating a weird layer of quiche underneath and a lot of burnt crust. It still tasted good, but not as good as it could (and it surely looked strange). Well, with some tips from her, I finally figured it out! I got rid of the half-and-half and upped the amount of eggs. Her recipe calls for salmon, but I decided to substitute with spinach and bell pepper instead. It’s so easy to make, and it’s so good! I can’t tell you how happy I was to finally make a successful tasting and look quiche (the aesthetic beauty of the crust is something I’ll still have to work on). Just be careful that your crust is even on all sides, or else the mixture will spill over the edge and underneath the crust (even if it doesn’t seep through).

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Ingredients:

*1 pie crust

*5 eggs

*3/4 cup milk

*1/2 cup parsley, chopped

*2 green onions, diced

*2 handfuls of spinach, chopped

*1 green bell pepper, diced

*1/4 cup Parmesan cheese, grated

*1 tbsp flour

*1/2 tsp sea salt

*1/4 tsp ground pepper

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Recipe:

1) Partially bake pie crust (covered in foil) in a 400-degree oven for 7 minutes. Bake an additional 10 minutes uncovered.

2) While crust is baking, beat eggs in a large bowl. Add milk, parsley, green onions, spinach, and bell pepper.

3) In a small bowl, combine cheese, flour, salt, and pepper. Stir into egg mixture and pour into baked pie crust.

4) Reduce oven to 325 degrees, and bake quiche for 45 minutes or until a knife inserted in center comes out clean.

If you don’t want a vegetarian quiche, you can always throw in 1 1/2 cups of smoked salmon (flaked into bite size pieces) instead of the spinach and bell pepper. When I used the salmon before, I just bought the canned stuff. Also, feel free to substitute with other vegetables!

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We also bought a tablecloth while in Austin (seen above), and we love it! I know I’ve mentioned our distaste for our glass tabletop, and this solves a lot of our problems with it.

Happy cooking!

-wonderland sam

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actress/texan kickin' it in los angeles. always searching for my next pizza. cia agent in another life.

2 thoughts on “vegetable quiche

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