Mystery Quiche

My daughter and I just whipped up a quiche that may turn out odd. We started with a store-bought crust, added two strips Morningstar vegetarian bacon in crumbles in the bottom, about a half cup frozen peas, and about a half cup each frozen broccoli and frozen cauliflower. (It was California Medley but we picked out the carrots.) Then we added about 2.5 ounces of cheddar and about 3 ounces gruyere.

In a separate dish, I poured almost two cups of soymilk, a big tablespoon of sour cream, four eggs and a container of Papa John's garlic butter sauce. My daughter whisked it until smooth and we poured it into the pie crust with the other goodies. It's baking now, so we'll see...

Mystery Curry Quiche

We started a quiche for lunch to use the leftover peas and carrots from my mother-in-law's dinner last night. We used a store-bought pie crust (and I often skip the crust as it's not really necessary). The recipe is a variation of the Betty Crocker's Quiche Lorraine and can be found under the Quiche link if not under Betty Crocker or French.

Today we pressed the crust into the dish, added the veggies and some grated parmesan and chunks of monterey jack (because it does not shred/grate). These were the only cheeses in the house. For spices, I added some four-pepper blend, about a teaspoon of garlic powder a dash of curry, and a dash of cumin. And I used 1.5 cups of half and half since I didn't have heavy cream. The recipe calls for two cups of the cream. I've found that other milk products can be substituted for the cream, but it will take longer to cook if you use the full amount they suggest.

This certainly turned out to be my prettiest quiche, and the curry added just the right flavor for the peas and carrots. 

Crustless Broccoli Cheese Quiche

My house smells incredible right now because I have a quiche in the oven. I have to work until seven tonight, so I opted to make a quiche this morning for my family to reheat for dinner. The original recipe is for Quiche Lorraine and comes from my Betty Crocker cookbook. I adapted it, as always. I don't use the crust, simply for ease. It's not necessary and I don't often go through the effort of making a pie crust. I sometimes buy pre-made crusts for pot-pies or quiche. But lately, it didn't seem worth the extra calories or carbohydrates.

My daughter had an apple, chocolate soy milk and a gingerbread cookie for breakfast. I had a piece of pumpkin waffle with peanut butter and Nutella. I'm not sure what we'll have for lunch... It's just the two of us today.

Crustless Broccoli Cheese Quiche

Grease deep dish pie pan. Preheat oven to 425 degrees.

1.5 cups half and half (it's supposed to be 2 cups heavy whipping cream, but I didn't have any);

About 1.5 cups fresh broccoli;

garlic pepper;

1 cup shredded cheese (I used leftover Italian blend and some asiago);

5 medium eggs

In pie dish, dump broccoli, sprinkle garlic pepper and cover with cheese. Mix eggs and cream in separate bowl. Pour over broccoli. Cook at 425 for 15 minutes then lower heat to 300 and cook another 30 minutes until texture firms. Stand about ten minutes before serving.