quiche I made up for dinner once


  • 2 yellow squash, diced
  • 1 container of mushrooms (8oz), sliced
  • half a yellow onion, diced
  • An Amount of cherry tomatoes (3-4oz?), sliced in half
  • half a recipe of the buttery pie dough I made for the galette (https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe and https://www.seriouseats.com/savory-asparagus-mushroom-leek-and-cheese-galette)
  • thyme, tarragon, salt & pepper
  • 7 eggs plus 1 egg for glazing the dough (beaten)
  • whack of heavy whipping cream
  • a measure of cheese that you measured with your heart (we did a couple of ounces of sun-dried tomato soft goat cheese and most of a block of semi-hard regular goat cheese, shredded - 6oz? not sure)


  1. Preheat oven to 400 and butter a casserole dish (3qt or so).
  2. Sautee all the veg, seasoning as you go - do everything in batches because your cast iron ain't big enough for it all.
  3. Whisk together the eggs and cream and season with salt, pepper, and herbs.
  4. Either combine everything in a big-ass bowl and pour it in the casserole dish or do what we did, which is layer the veg, then the cheese, then pour the egg/cream mixture over it and mix everything the hell up.
  5. Roll out the dough and layer it over the casserole dish, patching as necessary. Poke holes in the dough so it doesn't explode. Glaze with a beaten egg so it gets nice and shiny.
  6. Bake at 400 for about 40 minutes.