My Adjusted Quiche Recipe Undertaking

We spent the evening after work commitments celebrating the 6-month, “half” birthday of Miles with Steve and Kelly. We met up for dinner at U-Village and grabbed a cupcake to mark the special occasion from Trophy Cupcake and Party. Miles was content wrinkling up a piece of paper, flirting with everyone one that walked by his stroller and inhaling milk on his terms only. He's a good kid and does not fuss much, or at least not around us.

I wanted to bake so I made a quiche Holly and I could enjoy and get six servings out of it and have it for lunch the next three days. I had some ingredients in the fridge that I wanted to use before they went bad. I loosely followed a Better Homes and Gardens quiche recipe from the 1970’s that I've used for years. I always adjust it slightly and make something different. This time I wanted come caramelized veggies and goat cheese in it.



Caramelized Onion & Goat Cheese Quiche

1 recipe for 8”- 9” pie crust
1 C chopped sweet onion
1 C chopped broccoli
4 Eggs
2 C Half & Half
½ C parmesan cheese, grated
1 C cheese of choice, Swiss, Dubliner, whatever you have
4 oz goat cheese
2 T Flour
½ tsp sea salt
½ tsp black pepper
¼ tsp fresh grated nutmeg

Preheat oven to 450 degrees. Make a pie crust according to your recipe of choice or just purchase one. I typically purchase a pie crust to save me time. Line a pie plate with the crust and cover with foil, pressing foil down onto dough to help “set” dough in place. Bake for 8 minutes in 450 degree oven. Remove foil and bake for 5 minutes more. Remove partially cooked crust from oven and reduce temperature to 325 degrees.

With some butter and olive oil, sauté the chopped onions until golden and caramelized. Add the chopped broccoli and wilt down. Allow to cool. In a mixing bowl thoroughly whisk the eggs, add the half & half, salt, pepper, nutmeg and flour. Stir in grated cheese of choice and Parmesan. Pour mixture into the crust. Break apart the goat cheese and sprinkle it liberally over the top of the egg vegetable mixture. Gently press the goat cheese into the mixture. Bake at 325 degrees for 35 to 45 minutes, or until a knife inserted into the center comes out clean. If the edge of the crust gets overly brown, place some foil over the edge to prevent over browning.



This will be nice and tasty with a mixed green salad, along side some fresh organic cherry tomatoes for lunch.