Veggie Quiche

Update: I just informed Hubs that the recipe indicated I could add bacon, but that I chose not to….*insert death stare from hubs here*

Made the Veggie Quiche tonight. It was pretty good, although both hubs and I agreed that it needed a little bit more flavor. I’m not one to cook-on-the-fly, so if you have suggestions to flavor it up, lemme know.

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April 14th, 2008 Posted by Jessica | Life | 4 comments

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4 Comments »

  1. Different kinds of cheese would add flavor… or bacon!!!! (I guess that kinda cancels out the veggie part, eh?)

    Comment by oreocowlover | April 14, 2008

  2. Um, I would add a little salt and maybe some pepper… maybe some Mrs. Dash if you’re worried about sodium intake. Garlic is always a good flavor intensifier.

    Hmmmm…those are just thoughts from the top of my head.

    Comment by Jennie | April 16, 2008

  3. P.S. I want to try your next version of Veggie Quiche. I love quiche. I usually make it with Pillsbury crescent rolls as the “crust” and swiss cheese and heavy cream and eggs. I usually add some salt and pepper to the mix before baking as well.

    Comment by Jennie | April 16, 2008

  4. Here is my never-fail quiche recipe: http://heatherscookbook.blogspot.com/2008/04/aunt-brenda-quiche-lorraine.html
    We like to do it for dinner, as well as for Sunday brunch. It is bacony, so I’m sure Craig is on board! ;)

    I also like to do a mushroom quiche — you could do portobellos for a meaty flavor, or something springier to lighten it up. I also think it would work to do a “fiesta” theme — jack cheese and 1/2 cup each of diced red and green peppers. This would have some texture and flavor to pick it up.

    I really like those roll-em-out premade crusts in the refrigerated aisle for the crust. They do sooo much better than the frozen ones!!

    Comment by heather | April 23, 2008

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