Food · Uncategorized

QUICHE, QUICHE & MORE QUICHE!

Eggs and pie crust… the perfect combination! The most important part of quiche, in my opinion, is what you fill it with. I’ll be adding to this list as I make them! These are all personally flavor-tested by me.

Note: I learned from experience that it’s VERY important to cook your veggies before they go in the quiche. Raw vegetables expel water as they cook which will result in a watery mess. Still delicious but definitely takes away from the “fancy” factor.

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The standard I use for each quiche is pretty much –

1 – 9″ Store bought crust (I use Stop & Shop brand deep dish and it’s delicious)
3-4 – eggs
3/4-1 – cup milk

Broccoli with Cheddar
1 bunch broccoli, chopped and roasted with some olive oil and garlic salt for 10-15 mins
1 cup shredded sharp cheddar cheese
Salt, pepper

Mushroom & Onion with Cheddar
1/2 cup chopped button mushrooms
1/2 Medium yellow onion, diced
Saute until both are soft
1 cup shredded sharp cheddar cheese
Salt, pepper

Mushroom & Roasted Tomato with Goat Cheese
1/2 cup Portobella mushroms, chopped
2 Medium tomatoes sliced thin.
Roast both side by side in a 350 degree oven, with salt and pepper
4-5 Tbs Crumbled Goat Cheese
Salt, pepper

Asparagus & Roasted Tomato with Goat Cheese
1 small bunch of asparagus, trimmed
2 Medium tomatoes sliced thin.
Roast both side by side in a 350 degree oven, with salt and pepper
4-5 Tbs Crumbled Goat Cheese
Salt, pepper

I recently made this one dairy-free, nixing the cheese and using almond milk. It turned out pretty good, but it’s important to fully whisk the eggs into the milk or else they won’t set.

Spinach with Feta
1 Package FROZEN spinach, thawed and drained. Pat dry
OR 1 bag baby spinach sauteed
4-5 Tbs Crumbled Feta Cheese
Generous amount of garlic powder

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