I have debated about adding this “recipe” for days. Quiche always seemed such a mystery to me, even with a recipe. But I have never been very good at following recipes to the letter.
I started with a recipe for crab quiche from the cookbook Fresh from the garden state, a cookbook produced as a fundraiser for The American Cancer Society, New Jersey Division in 1981. I quickly gave up the crab for vegetables, then I gave up the pie crust and either left it plain or lined the quiche dish with thinly sliced potatoes (we love potatoes in our family).
This filling is enough for a 9-inch pie plate, increase the recipe by 50% for a quiche dish
In a medium bowl whisk together:
1/4 cup mayonnaise
1/2 cup milk
1/2 teaspoon salt
2 tablespoons flour
Line a pie plate with pie crust or lightly oil and line with thinly sliced potatoes or leave plain.
Add desired filling, pour custard over all. Bake at 350˚F for 45 minutes or until a knife inserted in the center comes out clean.
1/2 cup finely chopped celery
1/4 cup chopped green onions
1 1/2 cup lump crabmeat
8 ounces swiss cheese, cut up
1/4 cup onions, finely minced
1 1/2 cups cooked broccoli, coarsely chopped
shredded cheddar cheese, about 1 cup (more if desired)
diced cooked potatoes – also make a nice addition
This works so well with many vegetables and it’s a great way to transform leftover vegetables.
Try shredded cooked carrots with a little tarragon. Or shredded zucchini and carrots with a little basil.
Of course bacon makes a great addition if you eat it, as does ham. And try experimenting with the cheeses too, asiago is fantastic.