Aunt Dolly's Savory Everything Quiche
There Is No Set Recipe
The basic ingredients such as eggs, cream, and cheese remain the same in this recipe. The add-ins vary widely depending on your taste, mood, or occasion. I tend to make this the way my aunt did, which turns out to be a rather salty and savory dish. If your tastes run on the less salty side, you may vary the ingredients.
Adding roasted red pepper and/or stuffed Spanish olives adds a lot of color to the dish and makes it more festive. I love the taste of the salty capers too.
The recipe may be vegetarian or not vegetarian. There have been times when I reduced the number of vegetables and added chopped ham or chicken.
Here Are Your Suggested Choices of Vegetables
Neutral Tasting Veggies
Salty Tasting Veggies
Roasted Red Pepper (diced)
Artichoke Hearts (slivered)
Spanish Olives, Stuffed or Plain, chopped
Chopped Black Olives
Ingredients: The Vegetables Vary to Taste
- 3 large eggs, beaten
- 1/2 cup cream or milk
- 8 oz cheddar cheese, shredded
- 2 cups vegetables, marinated
- Pinch salt, optional
- 1/2 Teaspoon black pepper, ground
- Set the oven to 350 degrees.
- Lightly grease an 8 inch wide by 1 inch deep Pyrex, Corning, Visions or similar bakeware. Do not use a non-stick pan as you will be cutting this in the pan and the cutting will scratch non-stick cookware.
- In a small mixing bowl, beat the eggs and add cream. Add salt and pepper if desired.
- Add all your vegetables to a bowl and toss together. Put in the baking dish in such a way as to evenly distribute each vegetable. Sprinkle shredded cheese over vegetables.
- Slowly pour the egg and cream mixture over the top of the cheese so it fills in all the spaces between the vegetables.
- Bake for 30 minutes or until a toothpick inserted in top comes out clean. Remove from oven and let sit for 10 minutes.
- Cut in slices in whatever size you desire. Smaller slices work well for hors d'oeuvres. Larger slices work better for a meal.
Do you always follow a set recipe?
Do you sometimes makeup recipes and ingredients as you cook?
© 2018 Ellen Gregory