Tuesday, March 29, 2011
Cleaning Out The Fridge - Veggie Quiche
A week or so ago I bought way too much produce while grocery shopping. Our fridge was practically overflowing with broccoli, asparagus, onions, carrots, and zucchini. To make matters worse, the hubs was on his way out of town for a long weekend. In an effort to not let our abundance of greens go to waste, I decided to make a veggie filled quiche. I've always loved making quiche for dinner - it seems so fresh and light, and goes perfectly with a small side salad. It also makes great leftovers for breakfast or lunch the next day. You can pretty much use any combination of veggies, herbs and cheese within a basic quiche recipe. To make this quiche I mish-mashed a few recipes together to come up with my own combination. I think the results turned out pretty darn good!
1 store bought pie crust
3-4 cups of various chopped veggies - I used broccoli, scallions, zucchini, asparagus, and shredded carrots
1 teaspoon dried herbs - I used thyme
1 cup shredded cheese
1 cup half and half
1/2 cup nonfat milk - I used a combo of milk and half and half in an attempt to make it a little lighter. I don't know what official quiche protocol is, but it seemed to work fine for me.
Pinch of cayenne pepper
1. Unroll the pie crust and line a 9-inch deep pie dish with it
2. Lightly saute the chopped veggies in a bit of olive oil just until they're crisp tender. Season with salt, pepper, and herbs if desired.
3. Pour veggies into pie crust
4. Sprinkle shredded cheese on top
5. Beat the eggs with milk and half and half
6. Add salt, pepper, and cayenne to eggs
7. Pour egg mixture over veggies and cheese - I'm always so afraid I don't have enough egg mixture but it puffs up as it bakes and ends up being perfect
8. Bake at 350 for 50-60 minutes, until the eggs are set and a knife in the middle comes out clean
Slice up the quiche and serve with a side of mixed greens. Enjoy!!