Ask DJ Lyons: How to make a Sweeter Veggie Quiche
A slice of sweeter Veggie Quiche ready to eat and enjoy
Here is the piece of a sweeter-tasting Veggie Quiche all ready to eat and enjoy. What makes it sweeter than the other Vegetable Quiche recipe I posted?
In the other recipe, I used Sharp Cheddar Cheese. In this recipe, I used white Italian Cheese.
In the other recipe, I used a lot more vegetables. In this one, I used a select few.
The other recipe will be a lot more nourishing. This one is the one that my husband and I prefer.
Here's the link below to the other recipe so you can see and compare.
Below that will be the recipe to make the Quiche you see pictured above.
How to make a really nourishing Vegetable Quiche
- Ask DJ Lyons: How to make Vegetable Quiche
This is a close-up view of Vegetable Quiche made with 9 vegetables plus other ingredients: * Green Broccoli, Green Zucchini, and Green Asparagus * Yellow Pepper, Yellow Squash, and Yellow Sharp Cheddar...
Step 1 - Prick deep dish pie crust with a fork
Take a deep dish pie crust out of the freezer. It is best to use a deep dish crust rather than a regular size crust to keep from having the Half & Half mixture pouring out into the bottom of you oven.
To keep you crust from puffing up, prick it with a fork in several locations.
In the meantime, preheat your oven to 400 degrees. Bake this pie crust for 10 minutes until lightly golden brown.
Step 2 - Bake for 10 minutes at 400 degrees and then set out to cool
After you have baked the pie crust, set it out to cool completely.
Step 3 - Get out frozen squash, broccoli, red peppers, cauliflower, and asparagus
Using these particular veggies will make for a colorful meal, it is quite nourishing, and I feel they are quite compatible with each other.
FYI - You can certainly use raw vegetables rather than fresh frozen. I just find this easier and more economical to do.
Warning: Do NOT use seasoned vegetables in this quiche unless you like really salty foods. I tried this once and put the quiche out for the critters to eat. My husband did not like it either.
Steam these veggies in the microwave for 5 to 6 minutes. if the second picture looks foggy, it is because the steam is rising.
Step 4 - Wash and slice up in small pieces part of a zucchini and all of a Roma tomato
The last two vegetables I wanted to use were zucchini and a Roma tomato. I used a small part of the zucchini and all of the Roma tomato.
Step 5 - Get out Italian style White cheese
For a sweeter quiche, use a white cheese like this one. This particular package has Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago cheese.
Step 6 - Add 1 cup of white shredded cheese to baked deep dish pie crust
You can certainly add more cheese than 1 cup to the quiche. One cup is the minimum.
Step 7 - Evenly distribute tomato, zucchini, and cauliflower
Spread the vegetables out evenly distributed so that each piece of quiche will not be inundated with too many of the same type of vegetable.
Step 8 - Evenly distribute squash, broccoli, red pepper, and asparagus
Here are the remaining vegetables to evenly distribute in the pie crust.
Step 9 - Get out 2 to 3 eggs - I am using 3 organic free range brown eggs
You'll need 2 to 3 eggs in this quiche. Three eggs seem to solidfy it a bit more; however, 2 eggs would work as well.
Step 10 - You'll need 2 1/2 cups of Half & Half
You can use fat free or regular Half & Half. They both will work just as well.
Step 11A - Eggs and Half & Half are in large measuring cup
The eggs should already be in the large measuring cup. Add the Half & Half as well.
Step 12 - Add 1/2 teaspoon to 1 teaspoon of ground Nutmeg to measuring cup
I only added 1/2 teaspoon. Next time I make it, I intend to add 1 full teaspoon to make the quiche even more flavorful.
Step 13 - Stir eggs, Half & Half, and nutmeg together thoroughly
You want to mix this up well enough that the eggs and Nutmeg are totally mixed in.
Step 13A - Don't allow nutmeg to settle before pouring into pie crust - so stir again
You do not want the Nutmeg to have a chance to settle or rise to the top when pouring this mixture into the pie crust. So right before pouring it in, so that all parts of this mixture will be evenly distributed, give it one last good stir.
Step 14 - Carefully pour egg mixture into pie crust
To keep from having an accident inside the oven where the liquid mixture overflows, I like to place the pie crust on a lined aluminum pan. It is worth the extra effort to do so if you have ever had to scrape off baked-in mixtures from the bottom of your oven. That is NOT fun!
Step 15 - Bake for 1 hour at 350 degrees until knife comes out clean
Step 16 - Allow the quiche to cool for 10 minutes or so before cutting
A slice of sweeter Veggie Quiche ready to eat and enjoy
Salad to enjoy along with the Veggie Quiche
Newman's Own Light Balsamic Salad Dressing
The author of Fit for Life, Harvey Diamond, recommends using the Newman's Own salad dressings as he says they use more natural ingredients.
I decided to try this particular flavor and found it to be quite enjoyable. Here's the ingredient list:
Vegetable Oil (Soybean Oil and/or Canola Oil)
Extra Virgin Olive Oil
Contains 2% or less of Garlic, Spice, Onion, Xanthan Gum, Red Bell Pepper, Paprika (for color)
So, yes, this looks like it is mostly natural. It is only 45 calories for 2 tablespoons. This is a nice alternative option to try out.
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