Quiche : 2 crusts and basic fomula

[Guest guest]

Here are two crust recipes for quiche or any vegetable pie you might whip up.

I think the potao crust recipe would lend itsself well to a veggie burger

shepherd's pie, in fact; though I've yet to try that.

:::ponders the possibilities::::

 

I got these recipe ideas also from Mollie Katzen. Goddess bless ol' Molls...

she was a lifesaver for me when I was in my early 20s...newly on my own,

and learning there was more to food prep, and vegetarian cooking than

boiling noodles for Kraft macaroni and cheese. *lol*

 

Mashed Potato Crust

 

2 Tbs butter

1/4 tsp salt

freshly ground black pepper

2 large potatoes

1/2 cup finely minced raw onion ( I have used lovely green scallions here)

 

Butter a 9 inch pie pan

Scrub 2 potatoes (each the size of a healthy fist). Cut into chunks and boil

until soft. Drain and mash. Combine 2 Tbs butter, salt, pepper, and onion.

Mix well. Using a spoon, sculpt the crust into the prepared pie pan. Bake 45

minutes at 375 degrees. Halfway through baking, brush entire crust with

olive oil.

 

~ It is not necessary to cool crust before filling it and re-baking ~

 

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Spinach Crust

 

3/4 lb spinach- chopped (I have used 1 -10 oz box frozen chopped spinach

here)

3 Tbs butter

3/4 cup flour

3/4 cup wheat germ

1/4 tsp salt

a dash of nutmeg

 

Melt butter in a skillet, add the spinach, and cook it quickly over fairly high

heat- stirring- until just limp. If you use the frozen box, thaw first and

squeeze out excess water. Then proceed the same way, making sure you

allow any excess moisture to evaporate while cooking in the butter.

 

Remove from heat and add the remaining ingredients; mix well.

 

Pat into a buttered 9 inch pie pan. Use a fork to press up sides, then use your

fingers to mold a nice edge. Pre-bake for 15 minutes at 375 degrees.

 

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Quiche Formula

 

For quiche I use three basic steps, but the variety is endless.

 

Step #1, after crust is made, lay down a cheese base. This keeps the crust

from getting soggy. I use about 1 cup shredded; type of cheese depends

upon what is on hand or my mood.

 

Step#2, fill with some kind of veggie. The possibilities are endless here, but

typically I saute any onions or green peppers or mushrooms before adding

them to a quiche; pretty much all veggies get a quick saute first.

 

Step #3, pour a custard over all. My favorite custard formula is to beat

together 3 eggs, 1/2 cup milk, and 1/2 cup yogurt. Then dust top of quiche

with paprika. Bake 35-40 minutes at 375.

 

~ P_T ~

 

 

Life is either a daring adventure or nothing.

--Helen Keller