Veggie Quiche
Ingredients
1 cup of Broccoli Florets (cut small)
2 cups of spinach (fresh)
1 onion (small, diced)
1 Red or Green pepper (diced)
2 tbs Garlic (chopped)
¼ cup shredded cheese
½ cup sour cream or crème fresh
6 Eggs
1 tomato (sliced)
1 package prepared pie crust (use 1 or double recipe and use them both)
Salt and pepper
Directions:
Spray a pie pan or quiche pan with vegetable spray and place the prepared pie crust into it. Gently prick with a fork all over to prevent bubbles
Sprinkle cheese over bottom of crust
Preheat oven to 350F
Using a sauté pan, on medium high heat, cook onion, spinach, broccoli, red pepper and garlic until onions are translucent and spinach is cooked down. Season with salt and pepper to taste. Place into the pie pan on top of the cheese and spread it about so it’s evenly distributed.
In a separate bowl, place eggs and add sour cream or crème fresh. Whisk eggs and sour cream together until well incorporated, the pour over into the pie crust, covering the veggies and cheese
Place sliced tomato on top of mixture
Place in oven for approx.. 40 min until eggs are set and do not jiggle.
If pie crust looks to be getting too dark, place a sheet of foil loosely over the top to prevent the excessive browning
Serve hot, at room temp or even chilled.
The Story:
I’ve been more of a fan of frittata as opposed to Quiche. Mostly because it seems to take more effort to actually put a crust in the thing. However, the use of pre-made pie crust pretty much takes that argument away. This is perfect for eating brunch, lunch or dinner and can be easily customized with whatever veggies you have one hand. The addition of ham, bacon or grilled chicken can fancy this up even further.