Kitchen Sink Quiche
I learned the basics of this recipe many years ago from a food loving pot head 🍽
Stir fry (sautĂ©) whatever vegetables you have in the larder. I love broccoli for this, but if I don’t have it I’ll use whatever I have. The one pictured had onions, garlic, cauliflower, broccolini, and carrots.Â
Brown the onions and garlic.Â
add the harder veggies then the softer ones.
Stir fry a little - the veggies should still be crisp
Add Tamari or Braggs, a dash of white wine if you like, a bit of broth with some corn starch added as thickener. Mix for a little while until liquid is thicker.
Set aside and make the custard -
2 cups milk scalded. Cool a bit. Add 3 eggs, salt and pepper and whisk.
Put the cooked veggies in a pie shell (your own or a store bought one*)
Put diced Swiss and Gruyère on top
Pour custard over and put sliced Mozzarella on top.
Bake at 375°F for about 40-50 minutes or until the top is brown.
*I usually use good quality store bought pie shells.
They come in sets of two so this recipe should fill two shells.*