I used my own vegetarian take on the Quiche Lorraine recipe from The Gourmet Cookbook (below). It was excellent. To make this really simple you could just purchase a pre-made pie crust and I’m sure it would come out great. I like to make my own crust, and aside from all of the putting it into and taking it back out of the fridge and oven, it really is foolproof and easy with a Basic Pastry Dough.
The last thing I had left from my csa box were the green beans. I blanched them and mixed them with a dijon mustard vinaigrette, and they were delish. We also had a cucumber salad with lime dressing.
• Vegetarian Quiche Lorraine •
Adapted from The Gourmet Cookbook
4 whole eggs
2 egg yolks
2 cups half & half
1/2 cup creme fraiche
1 tsp. salt
dash of nutmeg
3/4 cups cheddar cheese cut into 1/4″ cubes
Whisk together all ingredients except for the cheddar cheese. Pour into prepared pie crust*. Sprinkle cheddar over crust. Bake at 375 for 35-40 minutes until puffed and golden brown on top.
*Note: If you are making your own crust. Roll the chilled dough out into a 13″ circle. Place in pie plate and trim leaving about 1/2″ hanging over the edge, turn edge in and crimp. Poke the crust all over with a fork and refrigerate for 30 minutes. Remove from fridge, cover with foil and fill with pie weights, raw rice or dried beans. Bake for 20 minutes at 375. Uncover and bake for another 10 minutes. Proceed as directed above.