Quiche Veggie and Not-So-Veggie

I cooked for a dinner party here a couple of days ago. My sister is vegetarian, but we have a bunch of carnivores, so I decided (among other things) to make two versions of quiche, veggie, and not so veggie. Both came out pretty excellent.

Note that I added spices to the dough. It gives it flavor and color.

Quiche two ways
Quiche two ways

Serves a hungry family, extended family if you make both versions.

The dough (these quantities are for one quiche. Double if you make two):

  • 1 cup flower
  • 1/2 tsp backing powder
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp paprika (or smoked paprika)
  • Pinch of Cayenne pepper
  • 1/4 cup ice cold water
  • 1/4 cup olive oil
  • 1 tbsp clarified butter (ghee) or melted regular butter.

 

  1. Mix well the dry ingredients and spices.
  2. Whisk the olive oil and water to combine, then add the butter and whisk some more.
  3. Add liquids to dry mix and mix to get a uniform dough.
  4. Create a ball of dough, then roll it to a circle about 11″ in diameter.
  5. Press into a 9″ pie plate.
  6. Set aside

Veggie filling:

  • 1 tbsp butter
  • 2 large onions cut to 1/8″ rings
  • 2 cups of Shiitake mushrooms, cut to 1/4″ strips.
  • 1 cup steamed broccoli cut to 1″ pices
  • 3 baby bella mushrooms
  • 3 cloves of garlic, chopped
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp Cayenne pepper (or a pinch of smoked habanero pepper)
  • 4 eggs
  • 1/3 cup heavy cream
  • 1/2 cup shredded mozzarella.

 

  1. Cut from baby bellas 6-7 nice circular pieces for garnishing and set aside. Chop the leftovers
  2. Sauté in the butter onions, Shittake and chopped part of baby bellas until onion is translucent.
  3. Add garlic and all spices, stir and sauté for another minute
  4. Add broccoli, stir and set aside
  5. Whisk eggs and cream, add mozzarella and mix well

Carnivorous filling:

  • 1/2 pack bacon (4-5 strips) cut to 1/4″ pices
  • 3 precooked chicken thighs meat (I made chicken broth with them and then used them here) cut small or shredded (if cooked well it will pretty much shred by itself while cutting it).
  • 2 large onions cut to 1/8″ rings
  • 1/2 cups of Shiitake mushrooms, cut to 1/4″ strips (optional)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp Cayenne pepper (or a pinch of smoked habanero pepper)
  • 1/4 tsp Turmeric
  • 3 cloves of garlic, chopped
  • 4 eggs
  • 1/3 cup heavy cream
  • 1/2 cup shredded mozzarella.
  • 12 1/4″ strips of Canadian bacon or smoked ham

 

  1. Pan fry the bacon for a couple of minutes
  2. Add chicken and spices and stir fry until chicken and bacon are brown and and crisp.
  3. Remove bacon and chicken from pan, sauté onions, Shittake (if used) in bacon grease until onion is translucent.
  4. Add garlic stir and sauté for another minute
  5. Add back in meats, stirr, set aside.
  6. Whisk eggs and cream, add mozzarella and mix well

Combining and baking either filling type:

 

  1. Let the stir fry cool a bit (lukewarm is good)
  2. Pour the stir fried mix into the egg/cream/mozzarella mix and stir
  3. Pour mixture into the pie plate (over the dough)
  4. Optional – spread 1/4 cup shredded mozzarella over it
  5. Garnish with either the baby bella circles or the Canadian bacon strips
  6. Optional – spread some Nigella seeds (Hebrew – קצח) on top (thank you sister for giving it to me).
  7. Bake at 375 degrees F for 30-40 minutes. Eggs should be set and top browned.

Note – Carnivores were observed eating both versions.

Quiche not so veggie

Quiche not-so-veggie