Often mistaken as a frou-frou French concoction (it actually originates in medieval Germany), quiche gets a pretty bad rap sometimes. True, the word “quiche” often summons visions of snooty country-club women brunching with mimosas in hand, but, truth be told, quiche was an invention of convenience; an easily transportable food item enjoyed by the masses. Quiche gained especially wide popularity during World War II in England, due to its ease of preparation and its sparing use of meat, in favor of vegetarian ingredients.
Since we no longer ration ingredients in this country, quiche recipes abound, overflowing with pork products. But, quiche is versatile, so let’s try and change that. Quiches take very little prep time or experience. In fact, most of the prep work can be done in a blender, food processor, or whisked up in a bowl. With the convenience of ready-made pie crusts, what have you got to lose? Besides, who wouldn’t want pie for lunch?
1 egg per person
1 med. onion diced & sauteed
1/2 c. diced zucchini
1cup each of 3 grated cheeses
1/2 c. chopped broccoli
1/4 c. each red & yellow peppers diced
salt & pepper