Vegetable Quiche

We had an impromptu gathering at my house on Wednesday evening because Singer was unable to join us. I made vegetable quiche.

I snooped around on the Internet for a few recipes but nothing blew my skirt up so I threw together a concoction of caramelized onions, sautéed garlic, mushrooms, tomatoes, arugula, with a hint of hot and a suggestion of savory.

First, I lined a pie dish with a pre-made crust from Immaculate Baking Company, poked a few holes in the crust (so the bottom didn’t get soggy) and baked for 12 minutes at 400°. While the crust was baking, I caramelized a medium onion, then added 4 garlic cloves and continued cooking for about a minute or two. Next, I added 8 ounces of pre-sliced mushrooms and let those cook down then added 2 bags of arugula and a tomato, roughly diced. I sautéed until the arugula until wilted then added ¼ teaspoon of red pepper flakes an ¼ teaspoon of nutmeg. I removed the mixture from the heat to let it cool.


While waiting for the vegetable mixture to cool, I added 1½ cups of grated Comté cheese to four beaten eggs, ¼ cup of milk and salt and pepper to taste. Comté is a firm pressed cheese made from the raw milk of cows from the Jura Mountain region of France. The cheese, normally aged for 6-24 months, boasts many distinct flavors that contribute to its nutty and caramelized taste. Comté is great paired with dry white and light red wines, such as Beaujolais.



When the crust was finished pre-baking, I added the vegetables... ...

...then covered them evenly with the egg mixture.

I baked for 40 minutes at 350°. Let the quiche cool for 10 minutes before slicing, otherwise you will have a runny slice of quiche on your plate!

This quiche was delicious! Evenly baked and perfect served with a slightly spicy piece of cornbread, and a field green salad.