Vegetable Quiche

There is a lot to be said for owning a decent camera. As bloggers, we rely on those stunning pics that we can proudly post to our blogs.  With food, we are more inclined to have an appetite when we stare at food pics that are perfectly photographed.  Therefore, you may understand my frustration when my good camera has been in the shop to be prepared for nearly 3 weeks!

In advance, I’m apologizing for the look of my photos in the few new postings. Having to use an old camera is similar to having to activate an old flip phone when you’ve lost or broken your smartphone and you’re not due for an upgrade. Thankfully, my camera will be ready to snap away with new and great photos in just a few days! In the meantime, look beyond the photos of my delicious quiche. This was a huge hit with my friends and it is so easy to make!

Click on quick recipe below to enlarge and print

Why do people refer quiches to Easter? Is it because of the egg? If so, then why don’t we refer our omelettes and frittatas to Easter as well? In case you were wondering, the egg is a pagan symbol of the rebirth of the Earth in celebrations of spring and was adopted by early Christians as a symbol of the resurrection of Jesus (Reference: Warwickshire County Council: The history of the Easter egg).

The first step of this quiche is to cook your asparagus first

Then chop up your onions coarsely…

As well as your mushrooms

And saute both your onions and mushrooms together

On the side, chop up tomatoes

Then begin shredding your Gruyere cheese. I prefer French Gruyere over Swiss, but you can choose any cheese if you would like

In my recipe book above, I noted to place cheese on bottom of pie after it was slightly baked, however you can place some of the cheese in the pie before you bake the crust for 8 minutes. Don’t forget to cover top of pie with foil before placing in oven. You don’t want the top to burn. Bake for 8 minutes and then take out of oven.

Next, chop up chive until you get a 1/8 cup

Then, layer pie with cheese and all vegetables. NOTE! Don’t start mixing the vegetables in cheese together once in pie or else your crust will tear.

In a separate bowl, crack 4 eggs and pour 1 1/2 cups of half and half in bowl

Wisk together….

Add your spices (nutmeg, salt and pepper)

Pour mixture over pie, place pie on cookie sheet and put in oven at 350 degrees for 50-60 minutes

No it isn’t a pizza pie…. despite the look

I wish your computer screen was a scratch and sniff because once I pulled the quiche out of the oven, my kitchen had such an amazing aroma! The mix between the chive, onions and Gruyere was uuuhhhmazing (amazing) 😉

This was part of my frustration with my back up camera! As you can see, I wanted to give you all a close up shot of a slice, BUT my camera neglected to show the details of inside of my vegetable quiche. You guys are just going to have to trust me on this one. Make it! It’s a sure crowd pleaser for the season!