I love quiche because it is so versatile. You can eat it for breakfast, lunch or dinner, hot or cold, and with a variety of ingredients. Feel free to use any seasonal filling that suits your fancy.
Ingredients
- 1¼ cup mushrooms
- Black pepper, to taste
- Tamari sauce, to taste
- ¼ cup scallions, finely chopped
- ½ cup Swiss cheese, grated
- 1 10-inch quiche crust (use your favorite piecrust recipe, minus sugar)
- 8 large eggs, whisked
- 1½ cups half-and-half (or milk)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Preparation
Preheat oven to 500°. Rinse mushrooms and remove the tough ends. In a large bowl, toss mushrooms in black pepper and coat with tamari. Distribute the mushrooms evenly on a baking sheet lined with parchment paper. Roast for 20 minutes or until lightly browned on edges. Let cool, then cut to desired size.
Reduce oven temperature to 350°. Toss mushrooms, scallions and cheese together. Spread evenly in the quiche crust. In a medium bowl, whisk the eggs, half-and-half, salt and pepper until fully incorporated and air bubbles form. The more air bubbles you have, the lighter and fluffier the quiche. Pour over the filling. If any cheese or mushrooms show above the liquid, use a fork to submerge them. Bake for 1 hour.
Quiche should be firm and fluffy with no liquid in the center. If needed, return to the oven for 5 to 10 minutes until the center is fully cooked. Cut into 6 to 8 slices and serve warm, with a light salad of organic baby greens and balsamic vinaigrette.
