A quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. it does not include a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche may be eaten for breakfast, lunch, or dinner, depending on local customs and personal tastes.
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. Pies can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell.
The previous information is from Wikipedia so it must be true. The following recipe is probably most likely quiche because it fits the description of quiche but I put a top crust on it when I made it so then it turned into a savory pie. We'll never really know what it is. The important thing to remember is that it tastes good.
I'm very sorry to say I didn't take a single picture of this cheesy golden gem.
Pesto Zucchini Quiche-Pie
3 medium sized zucchs
1 Tbsp chopped garlic (bottled or fresh)
2 Tbsp pesto *
2 large handfuls fresh baby spinach
1/2 cup frozen artichoke hearts **
1/2 cup crumbled feta
1/2 - 1 cup mozzarella cheese (to taste)
6 eggs, beaten
3/4 cup milk or half and half or cream
salt and pepper
1- 2 crust- pkg (yes, I am that lazy) pie crust
* The simplest choice would be to use pre-made pesto. Not everyone has pesto lying around so you can make a quick faux pesto by combining a handful of chopped basil leaves, a generous scoop of Parmesan cheese, and a hearty pour of olive oil.
** Available at Trader Joe's This is an optional ingredient. I added them because I thought they would be good but I could just as well live without them.
Step 1: Preheat oven to 375 degrees.
Step 2: Shred the zucchini in a food processor or finely chop it up. Chop up the spinach (and basil if you're home-making your pesto).
Step 3: Place the vegetables in a big mixing bowl with the garlic, pesto, artichoke hearts, cheeses, eggs, milk or cream, and salt and pepper to taste. Stir it all up real well. It should be real soupy but not a soup.
Step 4: Place a crust in a pie pan. Pour in the filling and top with the second crust. Pinch the edges together and cut slits in the top crust for ventilation.
Step 5: Cover the pie loosely with foil and bake for about 30 minutes. Remove the foil and continue baking for another 30 minutes or until the crust is a nice golden color. Let it cool for about 10 minutes after you take it out before you dig in. It's got to set up a bit.
There you go Jocelyn! Now you can make it.
