Quiche is a simple dish that can be inspired by produce in season at the moment. It stores well, and is delicious at any meal. A touch of fruit on the side creates breakfast, a small salad and a light soup makes for a healthy dinner. In this recipe, inspired by Molly Katzen and The Moosewood Cookbook, I replace the heavy cream with milk and the pastry crust with a vegetable crust. When they are available, I try to use farm fresh eggs. Hens that are allowed to eat a traditional diet yield more nutritious eggs with yolks of a dark hue and perky nature.
Prep Time: 15 minutes
1 medium Russet Potato, sliced thinly
1 small yellow onion, sliced thinly
3 slices Gruyere
3 tablespoons flour
1 ½ cups milk (I’ve used nonfat, whole fat and unsweetened soy with good results)
½ teaspoon salt
½ teaspoon pepper
* This basic recipe has many variations; try broccoli, leeks, spinach or fresh tomatoes. The key is to layer the ingredients and pour the egg mixture over the top. I always use potatoes as the base crust because they hold the pie shape well, taste delicious and look nice. A popular variation in our house includes bell pepper, vegetarian sausage and pepper jack cheese.
Adapted by Sherrill Smith Collins from The Moosewood Cookbook, by Molly Katzem (Ten Speed Press, 1977).