#quick quiche

Four Vegetable Quick Quiche

During my senior year in college quiche went from being a funny word to one of my favorite dishes during a snowy afternoon. My roommate, an impressive chef herself, took all the eggs in the refrigerator and, before I knew it, created a dish that was packed with vegetables, protein and deliciousness. With a bit of cranberry sauce spooned on top, I realized I had fallen in love with a recipe that was not only healthy, but could be adjusted to include any ingredient imaginable. I am happy to say that quiche has become a staple in my cooking repertoire, and I continue to edit and improve my recipe with each quiche.

Unfortunately my apartment in New York is lacking on simple kitchen tools and the only baking dish I have is a 4 x 8 inches. Although small, it creates the perfect amount of quiche to last me about four or five meals. 

Starting with the vegetables I heated about a 1½ tablespoons of olive oil in a skillet over medium heat. I added half an onion and green and red peppersand sautéed until they turned light brown. Slicing up about 6 baby carrots and3 white mushrooms, I added these remaining vegetables to the skillet and turned the heat down to tenderize the vegetables without over cooking them.

While the vegetables were cooking I started on the dough where I combined a cup of flower with about 1½ tablespoons of salt and mixed thoroughly. I added ¼ cup of olive oil and ¼ cup of water to the dry ingredients andmixed until the dough started to look pliable. Without a rolling pin I had to clap the dough flat before setting it on the bottom of the baking dish. I would recommend using a rolling pin, because it is the obvious answer to flattening dough. In the future I plan on baking the dough for about 10 minutes before adding the vegetables and eggs to create a crisper crust, as mine turned out heavy and doughy.

With the vegetable mix sautéed enough where each piece is cooked yet still crisp, I spread them evenly over the dough mixture. Next came three egg whites and two yolks mixed about 4 tablespoons of skim milk beaten until the mix became a consistent texture. With the eggs poured over the vegetables I placed the dish into the oven at 350˚ for 35 minutes until the top of the eggs turned golden but were still spongy.