I love having a quiche in the refrigerator as often as possible for a quick and healthy option for breakfast, lunch or served with a light salad for dinner. This recipe is so easy and convenient, and even without a crust, very filling. I have listed my favorite vegetables to include, but there is no limit to one's imagination. I made my quiche in a traditional pie pan, but one can also pour the quiche ingredients into large muffin tins for individual servings; perfect to eat on the go and an opportunity to make a variety of flavors.
Ingredients
1 cup chopped onions
1/2 cup diced tomatoes, seeds removed
1/2 cup chopped broccoli florets
1/2 cup diced mushrooms
1/2 cup chopped zucchini
8 ounces shredded cheese (I prefer a blend of English Cheddar and Parmesan)
5 large eggs
1 1/2 cups milk
Salt and pepper to taste
Pan coating
Preparation
Saute the onions, tomatoes, broccoli, mushrooms and zucchini for approximately 5 minutes, or until reached desired tenderness. Spray a 10" quiche dish with the pan coating. Spread the sauteed vegetables into the pie dish. Whisk together the eggs, milk and salt and pepper and pour the mixture over the vegetables. Top with the grated cheese. Bake for approximately 25 minutes, or until the quiche is golden and set in the center. Cool approximately 10 minutes, or until set appropriately in the center.
Serves: 4
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