It's Mine!

We fought over these. 

It was silly, really.

But we had to stand guard on what ours...

Vegetable Quiche

Adapted from Shelly's Basic Quiche

• 3 eggs
• 1 1/2 cups evaporated milk
• 1/2 tsp salt
• 1 tsp cayenne pepper powder
• A pinch of ground black pepper
• 1/4 tsp ground nutmeg
• 1/4 cup thinly sliced cabbage
• 3 sprigs of parsley, chopped
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup grated mozzarella cheese 
• Unbaked pie crust

Pie Crust:

• 1 1/4 cups all purpose flour
• 1/4 salt
• 1/2 cup cold butter
• 1/4 cup ice water

1. Start by making the shell for the quiche. Cut the cold butter into little cubes. Mix salt and flour together
2. Add in the cubed butter and cut into the flour with a fork until it resembles a coarse crumbs
3. Add in the ice water a little at a time and mix until the flour mixture comes together forming a dough (you may not need all the water, just enough to form into ball)
4. Wrap the dough with a cling wrap and refrigerate for an hour
5. In the mean time, preheat oven to 220 C (425 F). Crack the eggs into a large bowl. Add in evaporated milk, then whisk those together
6. Add into the mixture : salt + cayenne pepper + black pepper + nutmeg. Whisk again to blend in the seasonings
7. Lastly, add the rest of the ingredients into the liquid. Mixing all together. Set aside
8. After one hour, take out the dough. Roll out the dough into 0.25 cm thickness on a slightly floured surface. Transfer into a pie pan/mold, trimming the edges
9. Fill the pie shell with the filling earlier then bake  for 15 minutes. Then reduce the temperature to 190 C (375 F), bake for another 25 minutes until crust is golden and the filling set in. Let cool slightly before serving

Notes:

• I made the quiche into minis, and got about 14. Filled the shells until almost full then baked as instructed. 
• They were absolutely delicious! You can even dip it into chili sauce or tomato sauce!!
• These are perfect as appetizers too.