What I love about this quiche is its adaptability: you can use the same basic recipe with whatever combination of cooked vegetables you have on hand. It is fairly easy to make and has the perfect consistency. This recipe calls for gouda cheese, but you can also use cheddar, swiss, or whatever you like.
1 round pie tin (27 cm diameter, 4 cm depth)
Store-bought or homemade pie crust
2 cups cooked vegetable (spinach, broccoli + mushroom, sweet potato + sage, etc)
1/4 cup chopped onion (about ½ a medium sized onion)
1/2 cup mayonnaise
1/2 cup of at least 2% milk
250 grams shredded gouda (or cheddar, swiss, etc)
1. Preheat oven to 200 degrees C
2. Prepare the pie tin with crust. For a basic pie crust recipe, see here.
3. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Add the onions, veggies, and cheese and stir with a spatula or spoon. Pour mixture into pie shell. It will look like there isn’t enough filling, but the filling will puff up during baking. This way the filling doesn’t spill over the pie shell.
4. Bake in preheated oven for 55 minutes or until top is golden brown and the filling is set. Cool a bit before serving.