This is the forty-fourth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Vuono Sunday brunches have always been the highlight of my week. My family and I all love to cook, and ever since I started fourth grade, we have kept up with this tradition almost every other weekend. Most of my dad’s side of the family lives nearby, so we all gather at our house for Sunday mornings full of great food and fun. While the rest of the family arrives by 11 a.m., our busy morning begins at 9:30, with Mom preheating the oven, Dad chopping the ingredients, and my brother, Ryan, and I running down after just waking up to help start the feast.
Our menu is pretty consistent; we always have mouth watering turkey sausage, fluffy scrambled eggs, fresh fruit, hot waffles or pancakes, and, of course, my favorite: the incredible veggie quiche. Our tasks are divided between the four of us: Dad sizzles up the sausage and eggs; Ryan whisks away at the batter; Mom cuts the fruit and jumps up to flip the pancakes or waffles. In the last few years, I’ve mastered the quiche.
Our brunch tradition truly encapsulates our family’s shared love for cooking. My brother and I have always loved helping out in the kitchen, but now we are actually capable of cooking by ourselves. I cherish this family time in the kitchen, catching up on our week, as all our busy lives move in so many different directions each day. And to top it off, we get to share an amazing, home-cooked meal with my cousins, grandparents, aunts, and uncles.
The veggie quiche, although just one part of our brunch feast, is my favorite aspect and the one I’ve taken over the last few years. Warm out of the oven with a crisp golden crust, every forkful of this veggie quiche is creamy, soft, and delicious!
- 3 large eggs
- 1 ½ cup of milk
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 to 2 tablespoons freshly chopped chives
- 1 teaspoon olive oil
- 1 ½ cup sliced cremini mushrooms
- 1 cup chopped red bell pepper
- 1 cup chopped yellow squash
- 1 cup chopped zucchini
- ¼ cup freshly grated Parmesan cheese
- ½ frozen pie shell (I like Wholly Wholesome 9” Organic Pie Shell)
First, preheat the oven to 400 degrees Fahrenheit and remove the pie crust from the freezer. You also can make the pie crust from scratch, but I’ve found that the Wholly Wholesome crust is delish (and a whole lot easier…don’t worry, I won’t tell)! You can also check out an easy pie crust recipe here. Set the pie crust aside and prepare the vegetables.
A variety of veggies is best, and this is one of my favorite combos. Finely chop the mushrooms, bell pepper, squash, and zucchini. Next, place a medium pan on the stove on medium heat.. Add the olive oil and the vegetables to the pan and sauté until the vegetables are softened and brown. This step typically takes 5 minutes. Remove the pan from the heat and set it aside.
Next, grate approximately 1 cup of Parmesan cheese over a bowl. To prepare the custard filling, use a whisk to thoroughly combine the eggs, milk, nutmeg, salt, and pepper in a large bowl.
Now it’s time to assemble the quiche! Place the pie crust on a pie plate and transfer the vegetables to the crust. Add the cheese, spreading it out evenly across the crust. Pour the egg mixture into the pie crust, until it is filled to the brim. Be careful not to over-pour to prevent overflowing and a big mess!
Carefully transfer the cooking tray to the oven. Bake the quiches for approximately 35-40 minutes. To see if the quiches are cooked, insert a toothpick into the center; when the quiche is ready, the toothpick should come out clean. Let the quiches cool for at least 10 minutes before eating. Slice the quiche into wedges for the whole family, and serve!