Today I put another check in the box and made the second pie on my list. This green veggie quiche was the perfect balance of fluffy eggs, delicious vegetables, and a crunchy crust.
Going into this, I was a bit worried because I had watched my mom make quiche before but never made one myself. However after studying the recipe, I realized making the filling only takes a few simple steps and that all I had to do was let the oven work its magic.
I chose to make a whole wheat pie crust for this quiche and the subtleness of it was a perfect balance to the eggs. The crust had no problem popping out of the pan but I did notice the bottom was just a tad bit crispy.
My favorite thing about this quiche was the complementary flavors. Whenever you got a nice bit of crust, filling, and you could taste the sprinkle of cheese, it was like a little flavor explosion. Everything about this quiche felt like I was being transported to a cafe in Paris!
The one thing I learned from making this dish is that when working by yourself (or bluntly denying the help from others), it takes more time than expected to make. What I thought was only going to be one hour of work turned into two hours. Everything turned out all right and pleased my hungry stomach though!!
Finally, this quiche made great leftovers and is a great way to get a healthy serving of vegetables! While the most traditional quiches may be made with ham and cheese, I think this quiche is a delightful twist and worth experimenting with.
Recipe:
Green Veggie Quiche: “The Book On Pie” page 304
Whole Wheat Pie Dough: “The Book On Pie” page 54 (Make sure to read the head note and sub in regular whole wheat flour if you don’t have whole wheat pastry flour.)
