Food for Thought: Mid-Summer Quiche Recipe
Welcome to our Food for Thought Blog Series that will aim to address these questions and more each month! Tune in for expert nutritional tips from Masha Fox-Rabinovich, outpatient dietitian and diabetes educator at Washington Adventist Hospital, and savvy cooking techniques from Randall Smith, executive chef for Adventist HealthCare.
The typical American meal includes a meat centerpiece with a couple of vegetable side dishes. There are really only six or seven types of protein to choose from and the standard American diet relies almost entirely on three or four. However, there are countless types of vegetables.
Looking to ditch the meat? While it may be closer to the end of summer, it’s never too late to explore a new vegetarian dish like my Mid-Summer Quiche. While I provide some suggestions on ingredients below, this dish can be made with any combination of ingredients. I like it served at room temperature with fresh sliced fruit.
What it lacks in meat, it makes up for it in taste!
• 1 store bought pie crust or basic pie crust
• 4 eggs
• 1-1/2 cups milk
• 1 cup cauliflower chopped into 1/2″ pieces
• 1 chopped onion
• 1 garlic clove, minced
• 3 chopped green onions
• 1 cup chopped fresh tomatoes
• 1 cup shredded mozzarella
• 1/4 cup bleu cheese crumbles
• 1 tablespoon butter
• Salt and pepper to taste
Preheat oven to 350 degrees. Roll out pie crust dough to line a 9″ pie pan or 8″ cake pan. Lay crust in pan and cut off excess. Place cauliflower, tomatoes, mozzarella and blue cheese in to crust. Heat butter in a skillet over medium heat. Add onions, green onions and garlic and cook three to five minutes until onions are translucent. Pour onion mixture into crust. Whisk together milk and eggs until frothy and well blended. Add salt and pepper. Pour into pie crust. Bake until center still jiggles slightly, about 30 minutes.