I have a kitchen sink and I’m not afraid to use it! Ok, so, I use my sink every day, but that doesn’t mean I actually eat it! But since my concoction kind of seemed to contain nearly every veggie in my fridge, why not call it what it is, right? I love my veggies! In fact, I have no idea what has happened to me, but as I’ve grown up, and become a grown up, my tastes have changed quite a lot. I love steamed broccoli. Straight. No chaser. Steamed asparagus. A tiny bit of butter. Grilled vegetables, raw vegetables. Red peppers, green peppers, yellow peppers. Even jalapenos on occasion if they’re in something like salsa and have been seeded. Can’t take too much heat. I even like trying new ones that are kind of off the wall. Example: purple carrots. Yep. Seriously. I was at the grocery and saw them, they still had the tops on them and everything. They weren’t big, maybe as big around as my finger and 6-8″ long. Hmmm, ok, what the heck, right? I try to eat the rainbow as often as I can. I was kind of afraid, to be honest. I mean what if they tasted like horseradish? Don’t get me wrong, I enjoy horseradish, on roast or prime rib. But to take a big bite of a hunk of horseradish? Um, no. I like my nose just the way it is, thank you very much. I’ll try most things, except beets. And brussels sprouts. And I suppose that makes me a, well, a vegetable-ist. I do discriminate against certain veggies, I’m sorry to say. Don’t hate me for it.
Last week, I found fresh asparagus for $1.29/lb. That is crazy cheap! Ok, now what can I do? I have a few recipes that use asparagus, and we had some steamed recently. Oooh! I know, I’ll make a quiche for hubby. He loves the veggies too, and it’s been quite a while since I’ve made a quiche, so it’ll be a nice treat for us on the weekend. Holy cow! It was incredible! I just kind of threw it together and crossed my fingers. I am convinced it was the crossed fingers that made it the BEST EVER! So next time you make a quiche, don’t forget that step, the crossing of the fingers.
Kitchen Sink Quiche
1 refrigerated pie crust
1/2C 2% milk
1/2 lb fresh asparagus
1/2 medium onion chopped
1/2C Each chopped red, yellow, green pepper
1 small can sliced mushrooms, drained
2 to 3 cloves garlic (or more if you want to)
4 to 6 oz Italian shredded cheese w/seasoning
1 tsp kosher salt
1. Preheat oven to 375. Unroll pie crust in greased 9″ pie plate and set aside.
2. In a skillet, saute peppers, onions & garlic (pressed w/garlic press) until crisp tender. Set aside & allow to cool.
3. Wash &** trim woody ends off of asparagus. In a large lidded skillet/sauce pan, steam asparagus in 1/2 to 1″ of water, for 2 to 3 min, or until crisp tender. Remove from heat & allow to cool. Cut into 1″ pieces.
4. In a mixing bowl, beat eggs & milk. Add in cheese, salt, mushrooms, veggies after cooling to the point they’re just warm to the touch. If you put them in and they’re still hot, they’ll start to cook the eggs (you don’t want that).
5. Pour all of this into the prepared pie dish, place in the preheated oven for 40 to 45 min, or until eggs are set in the center. Allow to cool 5 min-ish, slice and serve, and take all the compliments headed your way!
***If you have never trimmed asparagus, it’s really easy and will break off all by itself at the right point. I know you may want to use all of it b/c it’s not cheap, but unless you enjoy eating wood, I recommend doing this prior to steaming. Hold a piece of asparagus, one hand directly on the cut end. Hold in your other hand a few inches up from the cut end and just do a quick snapping motion. The end will snap right off where the woody part ends and the good part starts. You don’t waste any unnecessarily. (I’m a tightwad & I hate wasting good food, so this is great, rather than guessing and using a knife, not knowing if you’re getting all of the hard stuff or chopping some of the good parts.)
If you are using an 8″ pie plate, you could probably cut the number of eggs down. I started with 4 eggs and because of all the veggies I had in it, I added a couple more eggs. I wanted it to be quiche, not just a little bit of egg w/alot of veggies.
Also, if you don’t have red/yellow peppers (b/c they’re normally pretty darn expensive) green would be just fine.
If you shred your own cheese, rather than taking the easy way out like I did, you could just add 1 tsp of Italian seasoning and get the same effect.