Quiche 2 Vegetarian configuration
Fills two 9" round pie pans, or one Deep 9" round. I recommend using regular pans, as it makes this lighter food.
Adequate pre-made pie crusts (see note above)
1/3 cup finely chopped onion
3/4 cup carrots, chopped and quartered (if using baby carrots, just cut each one into five or so little rounds)
1/3 cup broccoli stalk, peeled and chopped into 1/4-inch pieces
3/4 cup 'Mexican' shredded cheese
1 1/2 cups Heavy Whipping Cream
1/4 cup milk
4 eggs, regular size
Heat your oven to 425 degrees Fahrenheit.
cook carrots and broccoli in steamer until tender. I used a microwave safe dish and water in the bowl with the carrots, and this is a swift method. Do not neglect to steam the broccoli stalks. Should not take longer than about two minutes this way. Drain as much liquid from them as possible afterwards. Set aside.
In medium-sized mixing bowl, beat the eggs very lightly. Really, you're just looking to break the yolks up. Add milk and whipping cream, and beat gently until you have an even pale yellow mixture. You may wish to add around a teaspoon of salt to this mixture, but as yet I am uncertain.
Distribute Onions, Carrots, and Broccoli evenly throughout pie crust. Gently pour cream/egg mixture on top. Now you're ready to bake!
Place quiche in oven at 425 degrees F and bake for 15 minutes. Then, reduce the oven temperature to 300 degrees F and bake until knife inserted an inch from the edge comes out clean. This should take 30 minutes, but be sure to check earlier in case you have an insane oven or something. If at 30 minutes it is not done, bake an additional fifteen minutes, checking halfway through.
When knife comes out clean, remove from oven and allow to sit for ten minutes before cutting.
Not much else right now, will maybe post again this evening.