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Quiche, it’s whats for dinner.
I had some extra veggies from the farmer’s market that I needed to use up, and I decided to try my luck using them in a quiche.
Holy cow, did it turn out amazing. So amazing in fact that my family members who do not like quiche actually asked for seconds.
What’s great about quiche is how versatile it is. You can have it for breakfast, brunch, lunch, or dinner. And you can very easily modify the crust to make it gluten free.
I made this quiche using this easy pie crust recipe. Note that if you make your own pie crusts, you will need to add 2-3 hours of time for the pie dough to chill and bake (great rainy day activity!). If you want be
lazy efficient and have someone else make the dough for you, by all means grab pre-made pie shells from the frozen section of your local supermarket.
Without further ado, here is my unexpectedly delicious quiche recipe. Note that I am a stickler for efficiency in the kitchen, so this recipe makes two quiches. Eat ’em, freeze ’em, or take ’em to a party – your choice. Either way you only have to cook and clean once. Enjoy!
Time to Tastiness: 30-40 minutes (cooking + prep time)
- 1 cup of milk
- 6 eggs
- 1/2 cup of gouda cheese (shredded, chopped, or crumbled)
- 1 TBS olive oil
- 1/2 tsp salt
- 1/2 tsp fresh black pepper
- 8 ounces crimini (or button) mushrooms
- 1 leek, trimmed
- 1 spring red onion, trimmed
- 3 garlic cloves, chopped
- 1 TBS fresh parsley, chopped
- 5 ounces fresh spinach, washed
- two pie crusts (make your own or purchased)
Directions to Deliciousness:
- Bake the two pie crusts per the directions on the package (or your recipe).
- While the pie crusts are baking, wash and slice the mushrooms, leek, and onion.
- Heat the olive oil in a large pan on the stove over medium. When it has warmed, add the mushrooms, leek, and onion. Sauté for about 3 minutes or until the onions and leeks have softened. Add in the chopped garlic, parsley, and spinach and sauté for about 1 minute or until the spinach just begins to wilt. Sprinkle about half of the salt onto the veggies in the pan. Remove the pan from heat and set aside.
- In a large bowl, mix the eggs, milk, black pepper, and the remainder of the salt.
- Add the sautéed veggies to the egg mixture and mix to incorporate.
- Pour half of the mixture into each pie shell. Sprinkle half of the cheese on top of each filled pie shell.
- Bake at 400 F for 30 minutes or until the eggs have cooked through.
- Enjoy with a nice salad or bowl of soup.