Let Them Eat Quiche

Tonight I made cabbage quiche with mozzarella. Why, you might ask? Because I had some on hand. Parsnips quiche, zucchini quiche, broccoli quiche, mushroom quiche, it's all good. Start with a pie crust and follow the simple Joy of Cooking 2006 Edition.

pie crust for one 9 inch pie pan (here is one similar to the one I make)(Whole Foods sells nice butter crusts, too.
1 1/2 cups cooked vegetables (fried or steamed depending on veggie, but drain all liquid)
6 ounces grated cheese
1/2 cup half and half
1/2 cup heavy cream
3 eggs
1/2 raw onion grated
pinch of nutmeg (optional)
1/2 teaspoon salt
pepper to taste

Start with a pie crust, either the one I haven't posted yet or Whole Foods butter pie crust. Oven to 375, bake 10 minutes. The nice thing about a gluten free pie crust is, it doesn't really rise on me so you don't have to weight it down. If you do weight it down while baking it, will probably take a little longer to bake.Doesn't need to be completely fully baked - you will be baking it again. Just so it has structurally self-awareness (or it looks kind of baked).

While baking, fry up some vegetables so you have  1 1/2 cups of fried veggies. Tonight it was cabbage. Spinach and mushroom are classic, broccoli (but cut it into tiny pieces and steam it). Add the herbs you think appropriate.

Next, you need 6 ounces of grated whole fat cheese. I particularly like Swiss, but cheddar is good or mozzarella if you are feeling like comfort food.

Spread the grated cheese in the cooked pie crust. Stir together everything else, and pour it on top of the cheese.

Bake at 375 for 30 minutes, OK to raise to 400 for the last 10 minutes.