Garden Quiche

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To me food is beautiful.  I look at it and it just makes me happy.  It could simply be a vibrant red tomato just picked off the vine or a deep purple Sicilian eggplant.  It’s that big fat juicy cheeseburger sitting on my plate screaming at me to take a bite out of it.  Food, in its organic state or when someone’s taken the time and effort to plate it beautifully often, takes my breath away.  I wonder how many others ogle over their food as I do.  Am I the only one that’s bonkers?

Of course, taste is the highest sense we tap into when we eat.  Then there’s site, the visual presentation.  That’s the part that makes us drool and there’s definitely an art to plating.  Placing the food just right.  Drizzling the sauce. Sprinkling the garnish.  All of that's done purposefully and meant to make you feel something before you eat it.  

That's what this dish is all about, feeling something.  I got the idea to make a garden quiche when I stumbled across some beautiful focaccia garden pics on Instagram.  Man, I had never seen anything like them in person and the pictures blew me away.  They’re floral designs all made out of vegetables and herbs and baked into bread.  Someone even designed a peacock in one, absolutely stunning and so creative.  I was so moved how beautiful they were that I had to make one but I wanted to put a spin on it.  I wanted to make it into a quiche for two reasons 1) it’s gluten-free and 2) quiche is such a versatile dish.  It takes no time to throw one together.  You make it ahead of time and serve it when you want.  Quiche is also an elegant way to entertain guests and give away as gifts.  I figured out (with the help of my husband) that partially baking it then pulling it out to decorate it is the best technique.  Otherwise, the veggies would just sink to the bottom. 

If this has piqued your curiosity in the smallest way don’t get hung up on the design.  It doesn’t have to be anything in particular.  In fact, I just made another one that was really abstract.  Use whatever veggies you have in the fridge and get the kids involved.  Drew had fun making one of his own.  (See the last pic).  This quiche is more than a meal.  It's a beautiful gesture.  It can be a very special way to treat an overnight guest.  Looking for a fun Mother’s Day dish?  Look no more.  Know someone who just got out of the hospital and would like to make them a home-cooked meal?  It makes a great “Welcome to the Neighborhood” gift.  And it’s a warm way to offer an extension of sympathy when someone loses a loved one.  So, open up your fridge and see what veggies you have to play with.  Start cutting them up into fun shapes, tap into your creative energy, and design a fun garden quiche!  Whether you're eating it yourself or giving it to a friend, it tastes as delicious as it looks.  

Use what you have in the fridge

Up close and personal

Drew's creation

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Garden Quiche

Yield: 8 slices

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

It’s more than a meal. It’s a beautiful gesture.

Ingredients

• 2 tablespoons unsalted butter, divided
• 1/3 cup yellow onion, finely chopped
• ½ teaspoon kosher salt, and more to taste
• ¼ teaspoon freshly ground black pepper
• 1 cup shredded mild cheddar cheese (It’s best if you shred it yourself from a block)
• 6 large eggs
• 1 cup half and half
• Veggies of choice, whatever you have in your fridge to use up, cut into fun shapes. You can use any variation of: bell peppers, tomatoes, asparagus, green onions, black olives, red onion, and herbs or whatever your favorites are.

Instructions

1. Preheat oven to 400 degrees.
2. Use 1 tablespoon butter to grease pie dish.
3. In a large skillet melt the remaining tablespoon of butter over medium heat. Add onion and saute until tender and translucent, about 3 to 4 minutes. Season with salt and pepper as they cook. Set aside.
4. In a large bowl, whisk together the eggs, half and half, ½ teaspoon salt, and ¼ teaspoon black pepper until bubbly. Let sit for a minute. Mix in ¾ cup shredded cheddar cheese.
5. Put the onion on the bottom of the pie dish spreading it out. It most likely won’t cover the entire bottom but that’s ok. Pour in the egg mixture. Sprinkle the remaining ¼ cup cheddar cheese on top. Put in oven and bake for 20 minutes.
6. Gently remove your quiche from the oven being careful not to shake it too much to disturb it. Top with veggies of choice making any design you like, being careful to lay them on top so they don’t sink and careful not to touch the hot pie dish.
7. Once your design is made put the quiche back in the oven. Cook until golden brown and a knife inserted in the center comes out clean, about another 10-15 minutes. You’ll also know that it’s done when it pulls away from the sides of the dish. It’ll rise quite a bit while it’s cooking but then settles back into the dish as it cools.
8. Let stand 10 minutes before slicing and serving.

Notes:

The best way to reheat a quiche is in the oven at 350 degrees.