The first time I ever had quiche was in the late 1970s. My Aunt Jean made an awesome one that was sure to clog your arteries and cause heart disease. I can’t find the recipe, but I do remember it had a pound of sausage, lots of bacon, mushrooms, a cup of mayo, 6-8 eggs, half and half, etc. It rocked, and yes, real men did eat it! And I have been a fan of quiche ever since (although I would probably call Aunt Jean’s version a sausage and bacon pie.)
Now that I’m in vegetarian land until August, I make a delicious artichoke, potato and red pepper quiche that is great for brunch, lunch or dinner. Here’s the recipe:
- 1 pie crust (I use one of the refrigerated ones you unroll and press into a quiche pan)
- 4 large eggs
- ¾ cup of fat free half and half
- 1 can (14 oz.) artichoke hearts
- 1 can (15 oz.) sliced potatoes
- ½ cup sliced green onions
- ¾ cup of diced red pepper
- ½ cup of Jarlsburg cheese, grated
- 1 cup of 2% milk sharp cheddar cheese (I buy the stuff already shredded), divided in half
- 1 tablespoon of Dijon mustard
- Seasoned salt and ground pepper to taste
Preheat oven to 325 degrees. Roll out pie crust and place in greased quiche pan, making sure that the dough comes to the top. Beat the eggs, and brush the pie shell with some of the egg mixture.
Heat the half and half until it starts to bubble. Remove from heat, and add the grated Jarlsburg and ½ cup of the cheddar cheese, mustard, eggs, salt and pepper. Blend until the mixture is creamy.
Layer half of the potatoes, artichokes, red peppers and green onions in the crust. Sprinkle the top with some cheddar. Repeat. Pour the half-and-half mixture over the vegetables, and top with the remaining cheddar.
I usually put the quiche pan on a baking sheet or on aluminum foil while baking. Bake for 45 minutes or so – until the crust is brown, the top is golden and a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes before serving.
I like to pair this with tossed salad greens and a spicy Bloody Mary or a glass of Sauvignon Blanc. It doesn’t take too long to make, and I don’t feel too guilty eating it with so many low-calorie ingredients.