Oh! I never have enought time to elaborate on these things lately. those vegan muffins are from The Daily Grind health food store on hawthorne, and they're addictive. i'm determined to figure out the recipe for their blueberry ones. anyway, I made an AWESOME quiche the other day, and here's how i did it:
Preheat oven to 400. sautee 1 sliced leek in melted butter in skillet. add a thinly sliced (and in half, to 1/2” or smaller pieces) of mushroom, pref. crimini, i used shiitake (fresh). sautee w/ a little cracked pepper until it is browning & almost sticking to the pan, then splash a little water in there, and stir fast to steam them. meanwhile, take 1/2 bag of baby spinach (you can use frozen, well drained, and skip this step), and put into boiling water. boil until soft, then strain and press water out. sprinkle spinach on the bottom of a pie crust (marie calendars in the frozen section, uses vegetable shortening, whereas the pilsbury i used before aka mrs.p’s has hydrogenated lard in it! i just discovered this, sorry former eaters of my pies). sprinkle leek mixture on top of spinach/evenly distribute. since i’m on the cheap these days and didn’t need surplus cheese sitting around in my fridge, i got a string cheese, and stripped it, then chopped it into little strips, and sprinkled that on the veggies. it was just enough mozzarella. grate some parmigiano-reggiano on top too. in a separate bowl, beat 6 eggs and about 1/2 cup or so of milk. (at this point i’d add a little freshly grated nutmeg, but i didn’t have it, and it was great without it. but nutmeg is classically delicious in egg dishes). pour over filling into pie crust, and sprinkle with more parmesan on top. place on a cookie sheet and bake for 30-45 minutes, until the middle is fully set & doesn’t jiggle. it’ll have a little puff to it, but set it out for at least 10 minutes to deflate and be cool enough to cut (traditionally served at room temperature).
Note: in Portland, Ken’s Artisan Bakery makes killer quiches, always with a veggie or meat choice, rich, savory and baked to browned perfection. That’s where I got the leek idea. I think there’s had some chili pepper and bacon or prosciutto in it too. They do everything right there.