Sunday, April 13, 2014

Vegetable Uber Quiche

     Ah, the much-maligned quiche.  Is it macho? It makes no difference to me. It uses a lot of eggs, and that's what really matters. I'm a big fan of anything that uses lots of eggs. The only thing that keeps me from making quiche with any regularity is the crust. That's why I love the idea of a crustless quiche. Granted, a crustless quiche is very much like a breakfast casserole. I guess that's another win. This particular quiche is loaded with all sorts of veggies. So many, that I have dubbed it an "Uber-Quiche." I'd like to think that all the veggies cancel out the eggs and cheese. As far as I'm concerned, eating this is like eating celery. With cheese. And a bunch of eggs. Whatever. It's delicious and I plan on making it again. Feel free to mess with the veggies used. If you're making it a point to do exactly what I say every time, you're accepting a fair amount of risk. As always, any notes are in blue.

Vegetable Uber-Quiche
  • 9 eggs
  • 1 cup milk
  • 1 heaping cup shredded cheddar-jack cheese
  • 1/2 pound butternut squash, peeled and cut into 1/2-inch cubes
  • 8 ounces button mushrooms, chopped
  • 1/2 medium red onion, chopped
  • 1 cup kale, spines removed
  • 1 lb potatoes, cut into 1/2-inch cubes
  • 1 yellow bell pepper, chopped
  • 1 tablespoon Greektown seasoning (available from The Spice House. If you don't have it available, it uses: salt, garlic powder, Tellicherry black pepper, onion powder, oregano and lemon peel)
  1. Preheat oven to 375F (190C, Gasmark 5)
  2. Spray a 9x13 inch baking dish with nonstick cooking spray.
  3. In a large bowl, mix all the vegetables to ensure an even distribution. Pour the vegetables into the baking dish and spread them in an even layer.
  4. In another bowl, whisk the eggs, milk and cheese (make sure to take the eggs out of the shells. That's very important). Pour mixture over vegetables in baking dish.
  5. Bake for 1 hour or until eggs are completely set.
Good times!

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