Easy Quiche

Quiche makes a good Meatless Monday recipe, using any combination of leftover veggies (and herbs).

(While it is generally recommended that only the heaviest of creams be used in a quiche, I only had half-and-half in the fridge, so I experimented by adding a wee bit of guar gum to the filling.  It seemed to work quite well:  the consistency was excellent, with no watery bottom.)

Easy Quiche

PASTRY

• 1 1/2 cups flour
• 1/2 tsp salt
• 1/2 cup cold butter, grated
• 1-2 tbsp ice water

FILLING

• 1 cup grated mixed cheese
• 4 eggs, beaten
• 2 cups half-and-half cream
• 1 cup leftover cooked veggies, finely chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp guar gum
• pinch of nutmeg

Stir flour with salt; cut in grated butter until no large lumps remain.  Sprinkle with ice water and stir quickly until evenly mixed.  Gather into a ball, flatten into a disc, wrap and chill for 1 hour.  Remove dough and let sit a few minutes before using.

Preheat oven to 450F.  On a lightly floured surface, roll out the dough.  Transfer to a quiche dish.  Sprinkle the bottom of the crust with the grated cheese.

Beat the eggs with the cream.  Add the veggies.  Mix salt, pepper, guar gum and nutmeg in a small bowl, then whisk into the rest of the filling.  Pour the filling into the pastry.

Bake at 450F for 15 minutes.  Reduce heat to 300F and bake 30 minutes more.  Let rest ten minutes before serving.

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