We absolutely love the Moosewood Cookbook for its fresh take on vegetarian classics, and its quiche recipe stands out as a timeless favorite. Originating from the vibrant Moosewood Restaurant in Ithaca, New York, this dish captures the essence of the 1970s counterculture movement with simple, wholesome ingredients that delight the palate.
It’s no wonder this quiche has become a staple in our kitchens—easy to whip up and endlessly adaptable, it brings comfort and nutrition to any table. Join us as we explore this flavorful gem from a culinary icon.
Ingredients
In our Moosewood Cookbook Quiche Recipe, we focus on simple, wholesome ingredients that embody the spirit of the 1970s counterculture—fresh, nutrient-rich elements that deliver comforting flavors and textures. Below, we list the ingredients in the order they are typically used, with prep specifics noted for accuracy and ease.
Crust Ingredients
- 1 unbaked pie crust (store-bought or homemade; if making your own, roll it out to fit a 9-inch pie pan for a flaky base that holds the filling perfectly)
Filling Ingredients
- 1 cup fresh broccoli florets (chopped into small pieces; we recommend using organic for a vibrant, earthy crunch that adds nutrition and color)
- 1/2 cup yellow onion (finely diced; this provides a sweet, aromatic foundation that sautéed vegetables rely on first)
- 2 cloves garlic (minced; essential for infusing the mixture with a bold, savory depth right after the onions)
- 4 large eggs (beaten lightly; these form the creamy, custard-like heart of our quiche, binding everything together)
- 1 cup whole milk (or half-and-half for extra richness; whisked to create a smooth, velvety texture that enhances the eggs’ lightness)
- 1 cup grated cheddar cheese (sharp variety preferred for its tangy melt that complements the vegetables and adds a gooey, comforting layer)
- 1/2 teaspoon salt (added to taste; balances the flavors without overwhelming the natural tastes of the fresh ingredients)
- 1/4 teaspoon black pepper (freshly ground; introduces a subtle, spicy note that elevates the overall dish)
Instructions
We walk you through the Moosewood Cookbook Quiche Recipe with simple, step-by-step guidance to create a flavorful, nutritious dish that captures the essence of this iconic recipe. Let’s ensure your quiche turns out perfectly flaky and satisfying.
Prepare the Ingredients
First, we gather and prep all ingredients for efficiency. Wash and chop 2 cups of fresh broccoli florets into small, bite-sized pieces for even cooking. Next, finely dice 1 medium yellow onion and mince 2 cloves of garlic to release their aromatic flavors. Grate 1 cup of sharp cheddar cheese and measure out 4 large eggs, 1 cup of whole milk or half-and-half, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. This preparation step sets the foundation for a seamless assembly, ensuring every element contributes to the quiche’s comforting texture and taste.
Make the Crust
We start by creating a homemade flaky pie crust to embody the wholesome spirit of the Moosewood Cookbook. In a large bowl, combine 1 1/4 cups of all-purpose flour and 1/2 teaspoon of salt, then cut in 1/2 cup of cold butter (cut into cubes) using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 2-4 tablespoons of ice water, mixing just until the dough holds together without being sticky. Roll the dough on a floured surface into a 12-inch circle, then transfer it to a 9-inch pie dish, pressing it gently along the edges and trimming any excess. Chill the crust in the refrigerator for 15 minutes to prevent shrinking during baking, guaranteeing a crisp base for your quiche.
Prepare the Filling
We focus on building the rich, savory filling that makes this Moosewood Quiche Recipe a standout. In a skillet over medium heat, sauté the diced yellow onion and minced garlic in 1 tablespoon of olive oil for 3-4 minutes until softened and fragrant, then add the chopped broccoli florets and cook for another 2 minutes to brighten their color and enhance their natural crunch. In a separate bowl, whisk together the 4 large eggs, 1 cup of whole milk or half-and-half, grated sharp cheddar cheese, salt, and black pepper until smooth and well-blended, creating a creamy mixture that will set into a delightful custard. This step ensures the filling delivers a harmonious blend of earthy vegetables and cheesy richness.
Assemble the Quiche
With everything prepped, we layer the components for a visually appealing and evenly baked result. Pour the prepared filling into the chilled pie crust, spreading the sautéed broccoli, onion, and garlic evenly throughout the egg mixture to distribute flavors and textures. Sprinkle any remaining grated cheese on top for an extra golden finish. Gently tap the pie dish on the counter to remove air bubbles, ensuring the quiche assembles without gaps and bakes uniformly, resulting in a picture-perfect dish ready for the oven.
Bake the Quiche
Finally, we bake to perfection, transforming the assembled quiche into a warm, golden delight. Preheat your oven to 375°F and place the quiche on the middle rack. Bake for 35-45 minutes, or until the center is set and the top is lightly browned—use a knife inserted in the center to check for doneness, as it should come out clean. Let the quiche cool for 10 minutes before slicing, allowing the flavors to meld and the structure to firm up for clean, satisfying cuts. This baking process locks in the Moosewood Cookbook Quiche Recipe’s comforting essence, making it a versatile meal option.
Required Equipment
To bring our Moosewood Cookbook quiche recipe to life with ease and precision, we rely on a few essential tools that streamline the process from prep to baking. These items ensure everything from mixing the filling to achieving that perfect golden crust goes smoothly, maintaining the dish’s comforting texture and flavors.
Here’s a breakdown of the key equipment we’ll need, organized by category for quick reference:
- Baking Essentials:
- 9-inch pie dish or quiche pan: This is crucial for holding the flaky pie crust and filling, allowing for even baking and that signature golden edge we love in a classic quiche.
- Oven thermometer: Helps us monitor the exact temperature (typically 375°F) to prevent over-baking and ensure our quiche emerges warm and perfectly set.
- Prep and Mixing Tools:
- Large mixing bowl: Ideal for whisking eggs and combining ingredients, providing ample space to create a smooth, creamy filling without spills.
- Whisk or fork: We use this to blend the eggs, milk, and seasonings thoroughly, ensuring a uniform texture that enhances the quiche’s rich, comforting mouthfeel.
- Measuring cups and spoons: Accurate measurements are key for our ingredients like milk and cheese, so these tools help us achieve consistent results every time.
- Cutting and Sautéing Gear:
- Chef’s knife and cutting board: Essential for dicing onions and mincing garlic precisely, which contributes to the fresh, savory flavors in the vegetable filling.
- Medium skillet or frying pan: We rely on this for sautéing broccoli and onions, allowing them to develop their aromatic depth before adding to the quiche.
By gathering these tools beforehand, we set ourselves up for a seamless cooking experience that highlights the wholesome essence of this iconic recipe. Always opt for durable, heat-safe versions to handle the baking process confidently.
Make-Ahead Instructions
One of the beauties of our Moosewood Cookbook quiche recipe lies in its flexibility for busy schedules. We can prepare components ahead of time to minimize last-minute effort while preserving the dish’s comforting flavors and textures. This approach ensures that wholesome ingredients like fresh broccoli and sharp cheddar shine through, even when made in advance.
Preparing the Crust Ahead
To get a head start, we recommend making the flaky pie crust up to 2 days in advance. Follow the steps from our earlier instructions: combine flour, butter, and a pinch of salt until it forms a dough. Wrap the dough tightly in plastic wrap and refrigerate it. When ready to use, let it sit at room temperature for about 10-15 minutes to soften before rolling it out. This method keeps the crust tender and prevents it from becoming soggy.
Prepping the Filling in Advance
For the savory filling, we can prepare the vegetables and egg mixture ahead to streamline assembly. Sauté the broccoli florets, yellow onion, and garlic as outlined in the recipe, then let the mixture cool completely. Store it in an airtight container in the refrigerator for up to 24 hours. Separately, whisk the eggs, milk, grated sharp cheddar, salt, and black pepper, then cover and refrigerate this mixture for the same duration. By prepping these elements, we maintain the quiche’s nutrient-rich profile and vibrant flavors without compromising quality.
Assembling and Storing the Quiche
If we want to go further, assemble the entire quiche up to a day ahead. Line your 9-inch pie dish with the prepared crust, add the sautéed vegetables and cheese, then pour in the egg mixture. Cover the assembled quiche with plastic wrap or aluminum foil and refrigerate it. When it’s time to bake, remove it from the fridge and let it sit for 10 minutes to take the chill off. Bake as per the original instructions, adding 5-10 minutes to the cooking time if needed to ensure it’s fully set.
Reheating Baked Quiche
For ultimate convenience, we can bake the quiche completely and reheat it later. After baking, cool the quiche to room temperature, then slice and store portions in the refrigerator for up to 3 days or freeze for up to 1 month. To reheat, place slices in a preheated 350°F oven for 10-15 minutes until warmed through. This keeps the golden crust crisp and the filling moist, making our Moosewood quiche a versatile staple for any meal.
| Make-Ahead Step | Preparation Time | Storage Duration | Reheating Tips |
|---|---|---|---|
| Crust Only | 15-20 minutes | Up to 2 days (refrigerated) | Let sit at room temperature for 10-15 minutes before use |
| Filling Only | 10-15 minutes | Up to 24 hours (refrigerated) | Use directly in assembly |
| Assembled Quiche | 20-30 minutes | Up to 1 day (refrigerated) | Add 5-10 minutes to bake time |
| Fully Baked Quiche | Varies | Up to 3 days (refrigerated) or 1 month (frozen) | Reheat at 350°F for 10-15 minutes |
Conclusion
We’ve shared how the Moosewood Cookbook quiche brings timeless comfort to our tables. It’s more than a recipe—it’s a nod to wholesome eating that adapts to today’s lifestyles. Let’s embrace its simplicity and make it a go-to for nourishing meals. You’ll find it enriches our kitchens with ease and joy.
Frequently Asked Questions
What is the Moosewood Cookbook quiche recipe?
The Moosewood Cookbook quiche is a classic dish from the 1970s counterculture era, featuring simple, wholesome ingredients like fresh broccoli, onions, garlic, eggs, milk, and cheddar cheese in a flaky pie crust. Originating from the Moosewood Restaurant in Ithaca, New York, it’s celebrated for its ease, nutrition, and comforting flavors, making it a versatile kitchen staple.
What ingredients are needed for the Moosewood quiche?
The recipe calls for a flaky pie crust, fresh broccoli florets, diced yellow onion, minced garlic, large eggs, whole milk or half-and-half, grated sharp cheddar cheese, salt, and black pepper. These nutrient-rich elements combine to create a delicious, balanced meal that highlights fresh, wholesome tastes from the era.
How do you prepare the Moosewood quiche?
Start by making a homemade pie crust and prepping veggies like broccoli and onions. Sauté the vegetables with garlic, mix eggs, milk, cheese, salt, and pepper in a bowl, then assemble in the crust. Bake in a preheated oven until golden and set, about 35-45 minutes, for a warm, flavorful result.
What equipment is required to make the quiche?
You’ll need a 9-inch pie dish or quiche pan for even baking, an oven thermometer for accurate temperature, a large mixing bowl, whisk, measuring cups, and a chef’s knife for prep. These tools ensure a smooth process and help achieve the quiche’s perfect texture and golden finish.
Can the Moosewood quiche be made ahead of time?
Yes, prepare the pie crust up to 2 days in advance and store it in the fridge. You can also prep the filling and assemble the quiche ahead, refrigerating components to keep them fresh. For convenience, bake it fully and reheat later, making it ideal for busy schedules.
Why is the Moosewood quiche so popular?
It’s beloved for its simplicity, nutritious ingredients, and ties to the 1970s counterculture movement, offering comfort and versatility. The quiche’s easy preparation, adaptable nature, and delicious flavors have made it a timeless kitchen staple, perfect for any meal from the iconic Moosewood Restaurant.