The humble egg is often overlooked in the kitchen as simply a small part of a larger recipe. But that’s not the case at all! Eggs are a wonder food.
The Foodery in Boston, Massachusetts, recently wrote a great article that did a lot to scientifically and theoretically beg the question: Why are Eggs the Perfect Food? Though their information is thorough, the person who sold me many years ago on the idea of eggs being the perfect food was Jacques Pépin.
Pépin is a chef with unlimited access to any ingredient his heart desires, but it’s always made me smile to see how excited he gets over the simplest of kitchen staples. Eggs are one of those items. He’s devoted whole episodes of his cooking shows to eggs, and talked at length about (and demonstrated) how they can be turned into meals fit for a five-star restaurant.
In our home, we always have eggs on hand – free-range and from very happy chickens, of course. There are nights when we’ll dine on omelets, a Spanish tortilla, or a frittata filled with vegetables. For this post, I want to focus on a quick and simple quiche recipe that we recently made for dinner.
Quiche isn’t always viewed as a quick and simple meal. For some reason, people have some idea that quiche can only to be eaten during brunch or when you have plenty of time to relax. For our family, a quiche offers a simple meal that can be put together in a flash on a busy night in the middle of the work week. This recipe, revised from this original one by Family Circle, is one that we were blown away by when we sat down to eat. You can serve it hot for dinner or lukewarm for breakfast or brunch. Either way, it’s easy and delicious.
I hope you enjoy it!
Grilled Vegetable Quiche
- 1 store-bought pie crust (I like European crust made by Wewalka, but you can feel free to use whatever you like or make your own)
- 1 bunch of fresh asparagus, woody bottoms removed
- 1 red (or other color, except green) bell pepper, seeds removed and sliced into strips
- 1 onion, split in half and sliced into thick half-moon slices
- 7 free-range eggs
- 1 cup of milk (I use whole, but your favorite type will be fine)
- 1/2 to 1 tsp of salt, depending on your taste
- 1/2 to 1 tsp of freshly ground black pepper, depending on your taste
- 8 oz. of crumbly cheese (I used one called Roccolo Valtaleggio – thanks to my amazing friends at The Cheese Shop of Salem for this suggestion)
- Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Using a grilled pan that’s been over medium heat for about 15 minutes, grill the asparagus, bell pepper, and onion until they have grill marks and begin to soften. No oil is needed, but be sure they don’t burn.
- after removing them from the pan, chop the grilled vegetables into bite-size pieces and set them aside.
- Put your pie crust into a nine-inch deep dish pie plate (I prefer glass). Keep in mind that it will not lay over the lip of the plate – the crust just needs to reach the top. Once laid in and flattened, dock the crust to prevent it from puffing up. Lay aluminum foil into the crust, fill with old beans or pie weights, and blind bake for about eight minutes.
- After the eight minutes, remove the crust from the oven, remove the foil and weights, and lower the temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Scatter the grilled vegetables into the bottom of the crust and set aside.
- Whisk the eggs in a bowl with the milk, salt, and black pepper. Once thoroughly mixed, pour the egg mixture over the grilled vegetables.
- Crumble the cheese evenly over the top.
- Place the quiche in the oven for about 35-40 minutes until it’s puffed up and set in the middle.
- Once puffed and set, remove the quiche from the oven and allow to rest for about 15 minutes.
- Cut the quiche into eight wedges and serve with a nice white wine (I really liked this with a lightly dry Riesling).
- NOTE: For reheating, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Place the individual slices of quiche on a baking tray lined with parchment paper. Cover the tray with foil and bake for about 15-20 minutes. When removed from the oven, the slices are warm and the crust is still perfect!