Potluck Quiche

I based my quiche off one from Epicurious.

2 9-inch pre-made pie crusts
  • 2 1/2 cups broccoli florets
  • 1/4 cup minced onion
  • 2 large garlic cloves
  • 6 farm-fresh eggs
  • 1/4 cup portobello mushrooms
  • 1 1/2 cup unsweetened plain soy creamer
  • 1/8 tsp grated nutmeg
  • 1/4 tsp dried marjoram or several sprigs fresh
  • 6 ounces shredded vegan cheese
  • Preheat oven to 375°F with rack in middle.  Bake until pastry is set and edge is pale golden, about 12 minutes.
  • While crust bakes, steam broccoli and mushrooms for about 4 minutes. Drain and pat dry.
  • Blend garlic, onion, marjoram, nutmeg, and soy milk together until smooth.
  • Whisk eggs, add milk mixture, mushrooms, and broccoli florets.  Stir in cheese.  
  • Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
  • Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
  • Serve quiche warm or at room temperature.
  • Quiche can be baked 1 day ahead and chilled. Reheat, uncovered, in a 325°F oven, about 25 minutes.


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