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Ashley | Meta Street Bungalow | Apple Cheddar Quiche

Ashley | Meta Street Bungalow | Apple Cheddar Quiche

Apple Cheddar Quiche from Ashley, Meta Street Bungalow

Full or mock, the ability to produce a quiche is impressive, if you ask me.  Making a full quiche can take some time, but if you make pie crusts ahead and put them in the freezer, a full quiche can be constructed fairly easily.  Sarah’s Mock Quiche is ideal for busy weekday nights.  The vegetable and herb ingredients are mix and match.  My mom adds diced pineapple to her spinach quiche.  I eat cold quiche for breakfast.  It’s a sliceable, compact savory pie we recommend for picnics, a gift for friends, dinner parties, and weekday family meals.

Apple Cheddar Quiche Recipe 

Prepare a pie crust.

Fill the crust with a handful of grated cheddar cheese.  Dice two apples, a handful of chard, a handful of white onion, and half a handful of freah basil. Mix together and place on top of cheese in pie crust.  Add three handfuls of grated cheddar cheese on top of the apples, onions, & greens.  Mix 8 eggs with a cup of goat milk or cream and a few shakes of salt & pepper. Make a well in the top cheese and pour the egg mixture over the “pie.”  Bake at 300 degrees for an hour, then rotate baking dish and bake another 45 minutes until set. Allow the quiche to rest on the counter for 10 minutes before serving.

From “A Way of Living” by Pia and Simon Pearce

Ashley | Meta Street Bungalow | Apple Cheddar Quiche

Ashley | Meta Street Bungalow | Apple Cheddar Quiche

Sarah | Summerland Kitchen | Mock Quiche

Sarah | Summerland Kitchen | Mock Quiche


Sarah | Summerland Kitchen | Mock Quiche

Sarah | Summerland Kitchen | Mock Quiche

Easy Mock Quiche from Sarah, Summerland Kitchen

This is one of my favorite easy weeknight meals.

Easy Mock Quiche Recipe
Spray a pie plate with olive oil. Add bread to the bottom of the pie plate (you can also use tortillas).  Layer on top of bread an assortment of lightly cooked veggies (in this one I used onions, tomatoes, bell peppers, mushrooms, and sundries tomatoes). I like to have at least 2 cups of veggies.
In a bowl mix 6 eggs with 3/4 cup milk, half and half or cream (whatever you have on hand!). Add in a few handfuls of cheese. We like to blend parmesan and cheddar (I learned this from Stewart’s dad who uses this blend in his Sunday morning omelets). Pour mixture on top of eggs, and sprinkle with more cheese. Bake at 350 for about 30 minutes or until eggs are no longer runny.

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