Wednesday, March 31, 2010
This is likely an unorthodox way to start a blog on quiche, but... I dislike eggs. Lack of vegan-friendliness aside, I can't stand the texture and the smell of scrambled eggs, sunny side up eggs, poached eggs, you name it, I avoid it. But quiche, however, is a completely different story. It doesn't look like an egg dish; it doesn't smell like an egg dish; heck, depending on what you add to it, it doesn't even taste like an egg dish!
Quiches are also a great choice if you're looking for a breakfast or brunch dish with lots of flavor and a bit more protein than a crumbly, carb-y scone or muffin. Some studies show that eggs might not be as bad for you, in terms of fat and cholesterol, than previously thought- until I get some of that research to post, I'll go along with this tasty experiment.
* 1 bunch thick asparagus, ends trimmed
* 1 large red bell pepper, halved
* half a zucchini, sliced in half
* 1 frozen 9-inch pie crust
* 4 large eggs
* 1 tbsp. unbleached all purpose flour
* 1/4 tsp. baking powder
* 1/2 cup fat free milk or soy milk
* 1/2 tsp. garlic powder
* 1/2 tsp. paprika
* 1 tsp. parsley, finely chopped, plus more for garnish
* salt & black pepper to taste
* 1/2 cup cheddar cheese (or soy cheddar), shredded
1) Preheat oven to 425 degrees. Spread the asparagus, red bell pepper, and zucchini over a parchment-paper lined baking sheet, and sprinkle with olive oil, and salt & pepper if desired. Bake for 20 to 30 minutes or until vegetables are soft and caramelized. Allow veggies to cool before slicing into bite-size pieces.
2) Bake pie crust for 15 minutes until set. Remove from oven and set aside. Lower oven temperature to 350 degrees.
3) In a large mixing bowl, beat eggs. Beat in flour, baking powder, milk, and seasonings. Fold in the roasted veggies and shredded cheese.
4) Pour quiche mix into pie shell; garnish with parsley if desired. Bake for 45 to 50 minutes, or until quiche is set and firm; a knife inserted into the center of the quiche should come out clean. Serve hot.