Curried Carrot and Cauliflower Quiche
"Basic quiche recipe" adapted from allrecipes.com (Basic quiche by Shelly).
Curried Carrot and Cauliflower created by my supervisor, Karen
Start with the basic recipe, and then add whatever filling ingredients you like!
Basic Quiche:
5 eggs
1 1/4 cup half and half (or combination of half-and-half, cream, or milk)
1/8 tsp. salt
1/4 tsp white pepper
1/8 tsp nutmeg
4 oz Jarlsberg cheese, shredded
2 oz mozzarella, shredded
1 (9-inch) unbaked pie crust
* any additional filling ingredients, optional
Preheat oven to 425. Place pie crust in ungreased pie plate. Place in oven for 5 minutes to crisp the crust. Remove crust from oven. In large bowl, whisk together the eggs and half-and-half. Season with salt, pepper and nutmeg. Stir cheese into egg mixture. Pour egg mixture into pie crust. (add optional filling ingredients). Bake for 15 minutes, then reduce heat to 350 and bake for 25-30 minutes longer, or until crust is golden and filling is set. Remove from oven and allow to sit for 5 to 10 minutes before serving.
Filling possibilities are endless - try different combinations of veggies and cheese - gruyere, gouda, cheddar, havarti, swiss, etc. Zucchini, mushrooms, tomato, broccoli, bacon, ham, sliced apples, etc, etc, etc.
Curried Carrot and Cauliflower filling:
Karen made this up as she went along, but the results were really tasty. I'm just guessing on the measurements here, since there really isn't a recipe to go from. This is my best estimate of how much I used when I tried to duplicate her recipe on my own tonight, and it came out pretty well. I didn't use much cheese with these ingredients, but I did add just a bit, because I can't imagine quiche without cheese!
1/2 yellow onion, diced
1-2 cloves of garlic, chopped
olive oil
3/4 cup shredded carrot (or more, depending on taste)
1 cup chopped cauliflower
curry paste or powder, to taste
salt and pepper, to taste
cumin, to taste
Saute the onion in olive oil until translucent. Add garlic and saute until just beginning to turn golden. Add shredded carrot and cauliflower. Sprinkle mixture with curry, salt, pepper, and cumin. Stir mixture to coat with spices. Cover pan with a lid for a few minutes to help the cauliflower soften. Add this mixture to the basic quiche recipe after the pie crust has been filled with the egg mixture, or add to the egg mixture before it is poured into the crust. Bake according to directions listed above.
Curried Carrot and Cauliflower created by my supervisor, Karen
Start with the basic recipe, and then add whatever filling ingredients you like!
Basic Quiche:
5 eggs
1 1/4 cup half and half (or combination of half-and-half, cream, or milk)
1/8 tsp. salt
1/4 tsp white pepper
1/8 tsp nutmeg
4 oz Jarlsberg cheese, shredded
2 oz mozzarella, shredded
1 (9-inch) unbaked pie crust
* any additional filling ingredients, optional
Preheat oven to 425. Place pie crust in ungreased pie plate. Place in oven for 5 minutes to crisp the crust. Remove crust from oven. In large bowl, whisk together the eggs and half-and-half. Season with salt, pepper and nutmeg. Stir cheese into egg mixture. Pour egg mixture into pie crust. (add optional filling ingredients). Bake for 15 minutes, then reduce heat to 350 and bake for 25-30 minutes longer, or until crust is golden and filling is set. Remove from oven and allow to sit for 5 to 10 minutes before serving.
Filling possibilities are endless - try different combinations of veggies and cheese - gruyere, gouda, cheddar, havarti, swiss, etc. Zucchini, mushrooms, tomato, broccoli, bacon, ham, sliced apples, etc, etc, etc.
Curried Carrot and Cauliflower filling:
Karen made this up as she went along, but the results were really tasty. I'm just guessing on the measurements here, since there really isn't a recipe to go from. This is my best estimate of how much I used when I tried to duplicate her recipe on my own tonight, and it came out pretty well. I didn't use much cheese with these ingredients, but I did add just a bit, because I can't imagine quiche without cheese!
1/2 yellow onion, diced
1-2 cloves of garlic, chopped
olive oil
3/4 cup shredded carrot (or more, depending on taste)
1 cup chopped cauliflower
curry paste or powder, to taste
salt and pepper, to taste
cumin, to taste
Saute the onion in olive oil until translucent. Add garlic and saute until just beginning to turn golden. Add shredded carrot and cauliflower. Sprinkle mixture with curry, salt, pepper, and cumin. Stir mixture to coat with spices. Cover pan with a lid for a few minutes to help the cauliflower soften. Add this mixture to the basic quiche recipe after the pie crust has been filled with the egg mixture, or add to the egg mixture before it is poured into the crust. Bake according to directions listed above.
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