May 11, 2012

Quiche: You say succotash, I say soycutash . . .

What is it about quiche that places it so solidly in comfort food territory? Is it the warm, flaky crust? The all-star combination of eggs, cheese and milk? Or that you can pretty much add whatever veggies you feel like and it will still taste good?

I have made this quiche numerous times, and each time it results in me leaning back in my chair and patting my belly contentedly. I use Trader Joe’s Soycutash (edamame, red peppers, corn) but you can substitute traditional succotash (lima beans instead of edamame) or any combination of frozen vegetables you like. The edamame lends a subtle but nice bite to the texture and it’s mild flavor doesn’t overwhelm the quiche. I use garlic and herb goat cheese, but you can use plain goat cheese and just increase the amount of garlic and fresh herbs used in the recipe.

On a side note, I have a major love affair with garlic so I increase the amount of garlic in any recipe! If there are any other garlic lovers out there, you MUST watch this video showing how to peel an entire head of garlic in less than 10 seconds. It will blow your mind away. The hubby and I watched it and of course we had to try it immediately. Never mind that it was 11:30 at night and we didn’t need a single clove of garlic. It worked beautifully (and is quite entertaining)!

 

Soycutash and Goat Cheese Quiche

Adapted from Succotash and Goat Cheese Quiche, epicurious

 

1 frozen deep-dish pie crust
3 large eggs
3/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 & 1/4 cup Trader Joe’s Soycutash, thawed and drained
1/2 cup sun-dried tomatoes, diced
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
3/4 cup crumbled garlic and herb goat cheese

Preheat oven to 400°F.

Whisk eggs, milk, salt, and pepper in large bowl. Stir in all remaining ingredients. Place frozen pie crust on a baking sheet and pour the filling into the pie crust. Bake until golden, and the center is set and looks puffed, about 35 minutes. Check on the pie at about 30 minutes into the baking time. If the crust is browning too quickly, cover the pie loosely with foil and continue baking until done. Cool slightly. Serve warm.

 

Happy Friday!

~Christine

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