1. Make the crust
Preheat the oven to 375
degrees F. Line a 9-inch pie plate with pie dough (store-bought or homemade)
and crimp as desired; chill 30 minutes.
Line with foil, then fill
with pie weights or dried beans. Bake until the crust is set, about 20 minutes.
Remove the foil and weights and continue baking until lightly golden, 5 to 10
more minutes.
Let cool while you prepare
the filling.
2. Choose your vegetables
Prepare 1/2 to 1 cup total
(choose up to 3). Transfer to a large bowl.
Asparagus, roasted and
chopped
Broccoli, chopped and roasted
or steamed
Kale, chopped and sautéed (or
frozen chopped spinach, thawed and drained)
Jarred roasted peppers or
cherry peppers, roughly chopped
Frozen peas, thawed
Mushrooms, sliced and sautéed
Potatoes, shredded and
sautéed
Cherry or grape tomatoes,
halved
Radicchio, chopped and
sautéed
Olives, pitted and sliced
(use up to 1/4 cup)
Onions or shallots, sliced
and sautéed
Scallions, chopped
3. Add meat
Prepare up to 1/2 cup total
(choose 1 or 2). Add to the bowl with the vegetables.
Bacon, cooked and crumbled
Sausage, cooked and crumbled
Ham or salami, chopped
Corned beef or pastrami,
chopped
Rotisserie chicken, shredded
Crabmeat, picked over
4. Add cheese
Shred or crumble 3/4 to 1 cup
total (choose 1 or 2). Add to the bowl with the vegetable mixture and toss.
Swiss, gruyere or jarlsberg
Fontina
Manchego
Provolone
Monterey jack or pepper jack
Cheddar
Gouda (regular, aged or
smoked)
Mozzarella
Brie
Ricotta salata
Goat cheese
Feta
Parmesan
5. Make the quiche
Whisk 3 eggs, ½ tsp salt, ¼ tsp
pepper and 1¼ cups heavy cream, half-and-half or milk in a large bowl. If
desired, stir in 1 to 2 Tbsp chopped fresh herbs, ½ tsp. paprika or chile
powder, or some grated lemon zest.
Spread the vegetable-cheese
mixture in the crust, then pour the egg mixture on top. Reduce the oven
temperature to 350 degrees F and bake until the filling is set, 40 to 50
minutes.
Let cool at least 30 minutes
before slicing.
This recipe can be found here.
