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Depending upon your side dishes, you may be able to feed as many as eight people with one quiche.
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Realistically though, its 4-6.
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Some people advocate pre-baking the crust and some dont.
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I like to pre-bake my crust as I feel it makes the crust flakier.
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If you want to pre-bake, put the crust in the oven for 10-15 minutes at 375 degrees.
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Put a pot of water on to boil for blanching the broccoli.
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Prepare a bowl of iced water to stop the cooking when the broccoli is done.
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When the water comes to a boil, add the broccoli, blanche until the broccoli is bright green, about 3 minutes.
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Remove the broccoli from the boiling water and plunge in the ice water to stop the cooking.
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Remove from the iced water and set aside on paper towels to drain.
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Saute the diced onion, dried red pepper, salt and pepper until the onion is translucent.
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Add garlic, saute until fragrant, about 1 minute.
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Add bell pepper, saute until starting to soften, about 3-4 minutes.
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Add mushrooms, saute until the mushrooms give up their liquid and it is mostly cooked off.
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Remove the vegetables from the heat.
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Combine the eggs and milk and set aside.
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Layer the vegetables into the pie crust, filling the crust evenly.
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Pour the egg and milk mixture into the vegetable-filled pie crust.
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I topped my quiche with leaf cut-outs made from the leftover dough.
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If you decide to decorate your quiche in this manner, brush the dough leaves with egg white to help them brown.
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Bake for 30 45 minutes at 375 degrees.
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Check the quiche carefully.
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The quiche will be done when the egg custard is set and no longer shakes when you jiggle the quiche.
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Remove from the oven and let sit for 15 minutes before serving.
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Ive never made a cheese-less quiche before so when I was faced with leftover pie crust dough, lots of eggs and vegetables but no cheese and too much snow on the ground to go get some, I was a little concerned.
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I figured Id give it a go without the cheese and see how it turned out.
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It was delicious!
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The texture was much lighter and fluffier and the flavor not nearly as rich as a standard quiche.
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I much preferred this no-cheese variety.
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I have to assume the lack of cheese makes it healthier, too!
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You can throw almost anything in a quiche, so if you dont have these vegetables, use what you do have!
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Also, dont feel constrained by the amounts of vegetables.
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Youre trying to fill up the pie shell; the exact amount of each is not important.
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Let me know what you think about the no-cheese quiche!
