A veggie-packed, kid-friendly quiche that’s great for Sunday brunch and Monday’s lunchbox.
This quiche is one of my favorite dishes for many reasons. It’s very versatile, so you can throw in whatever veggies you’d like instead of the broccoli or asparagus. It’s a great thing to cook when you aren’t sure what to make and have eggs, veggies and cheese on hand. It can be a breakfast entree, a lunch side dish, or served with soup and salad for dinner. Bacon or sausage can easily be substituted for the ham. Or leave it out to make it vegetarian. Best of all, kids will eat it up. I have made it on a local morning show with children who had never had quiche before, and they loved it! (Whew — it was live TV.)
My favorite addition? Caramelized onions!
4 asparagus spears, cut on the bias into ½-inch pieces (about 1 cup)
½ cup broccoli, chopped into small bite-sized pieces
2 large eggs
2 large egg yolks
¾ cup whole milk
¾ cup heavy cream
½ teaspoon table salt
½ teaspoon ground white pepper
pinch fresh grated nutmeg
½ cup Gruyère cheese, shredded
4 ounces deli-style baked ham, cut into ¼-inch dice, optional
1 9-inch partially baked pie shell (warm), baked until light golden brown
- Adjust oven rack to center position and heat oven to 375 degrees F.
- Blanch asparagus and broccoli in 1 quart salted boiling water until crisp-tender, about 2 minutes. Remove promptly and place in ice water. Whisk all remaining ingredients except cheese and ham in medium bowl.
- Spread asparagus, broccoli, cheese and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean and center feels set but soft like gelatin, 32-35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.
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