Fool Proof but without any proof Quiche

Let’s pretend this is a photo of a beautiful quiche, ok?

Quiche Drawing

And it’s all steamy, and delicious smelling, and puffy.

Puffy is a very important quality in quiche. And don’t tell me you can’t smell food photos. You may need to get your nose checked, ok?

In true Jo fashion, I made yet another meal that I took no photos of.

Not one. Not even an instagram shot.

I am so winning at being a food blogger!


Vegetable Quiche
serves 6-8

1 Pie crust (this is the one I used)
9 eggs
1/3 cup milk (I used whole milk)
1/2 tsp paprika
1/8 or 1/4 tsp cayenne (or none if you don’t want any kick)
salt and pepper to taste
1 cup thinly sliced zucchini
1 1/2 cups chopped broccoli
1/4 cup thinly sliced onion
1/2 cup shredded mozzarella cheese

Preheat the oven to 375F

In a bowl, beat the eggs until all the yolks have broken and are combined.
Add the milk and spices and continue to beat until the egg mixture starts to get thick and frothy.
Stir in the vegetables and half of the mozzarella, and then pour the mixture into your pie crust. Top with the remaining mozzarella cheese.
Bake for 45-50 minutes, or until the quiche is set in the middle. If your pie crust starts to get too brown, line it with some tin foil. Serve while hot.

I’ve never had good luck saving quiche for leftovers. I’ve just never been able to reheat it well. Anyone have any suggestions?

Cornbread Quiche

Cornbread Quiche
Ah, comfort food.

Cornbread Quiche
You know that scene in Amelie where she reaches her hand into a sack of beans because it’s one of her life’s simple pleasures? That’s how I feel about a bag of cornmeal. I have to resist the urge to dip my fingers into it every time I get it out of the cupboard.

It’s ok. I know I’m an odd duck.

Cornbread Quiche
I don’t have a fancy recipe for cornbread, I just follow the directions on the cornmeal bag. Maybe that will be a future project–fancy cornbread.

Cornbread Quiche
Run of the mill cornbread, baked for about 10 minutes.

Cornbread Quiche
In retrospect, I should have decreased the amount of cornbread and increased the eggs.

Cornbread Quiche
Not that it really mattered a ton, but it would have been a better egg to crust ratio.

Cornbread Quiche
The cheese was perfect though. Just a little will do.

Cornbread Quiche
And in my book, broccoli will always be classified as a comfort food.

Cornbread Quiche
Cornbread Quiche
serves 8

8 eggs
1 1/2 cup chopped broccoli
1/4 tsp cayenne
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/2 cup grated cheddar cheese

Preheat the oven to 425F
**Follow your favorite cornbread recipe, omitting most–if not all–the sugar. Add enough batter to an 8 inch round pan to fill the bottom about a half inch. (Use the leftover batter to make cornbread muffins!)
Bake the cornbread for 10 minutes.

Meanwhile, beat the eggs with the cayenne, cumin, salt and pepper. Stir in the broccoli.

Pour the egg mixture over the cornbread, top with the cheese, and reduce the oven temperature to 375F. Put the quiche back into the oven and bake for another 30-35 minutes. Just until the eggs are firm and everything turns a nice golden brown color. Serve hot.

If you want a little more kick or moisture, feel free to add some salsa as a topping.