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  • Writer's pictureDeby Hogue

Meatless Monday Quiche, jalapeño crust with broccoli and mushroom and pepper jack cheese

mushroom broccoli with jalapeño crust

The crust adds so much flavor to this quiche you really should try it, add just a little or more to make it the way you like it. Spicy or not to spicy. You know I like it spicy. This is such a great leftover the next day to. We had it for dinner with a salad and breakfast with coffee.

I used red and green jalapeños. I like the colors to show.

Down by the river.

The Crust

1- 1/2 Cups four

1/4 cup ice water

1/2 teaspoon salt

1 cube butter, very cold and cut into 1inch pieces

1 Jalapeño, cut in half and remove the seeds

Put the flour, salt, butter and jalapeno in food processor and pulse 8 times

Add ice water and pulse until everything comes together, right before it forms a ball. Put in plastic bag or plastic wrap and smash into a disk. Chill while you made the egg part. If it's to soft chill for 1 hour.

Roll out crust to fit a 9 in. pie pan. Try not to use to much flour when rolling out dough.

3-4 eggs beaten

1 Tablespoon flour

1 Cup of grated cheese of your choice I used pepper jack this time

pinch of salt

3/4 Cup Milk

Broccoli ,about a good hand fun of cut up small pieces

Mushroom, 6 or 7 sliced

1 garlic clove diced small

1 Tablespoon olive oil

Sauté the the veggies in the olive oil just until tender

You can add potato and onion too, if you like

Cool the veggies and put into crust

Mix all together and pour over the veggies of your choice. Bake at 350 degrees for 45 minutes or until a little golden on the crust and firm to the touch on the egg part.

I used 1 medium potato diced and 1/2 onion chopped, sauted in 1Tablespoon Olive Oil until just soft, take out the potatoes and onions and add the mushroom and cook until just soft. Put into pie crust. Add egg mixture and bake for 45 mimutes or until firm to the touch. Enjoy and try different ingredients.

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