 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is a staple at my mom and dad's house... and is quickly becoming one at mine too! It's super versatile and you can make it with just about any combination of fillings. I go for the vegetables and have been attempting to incorporate as many as I can from my garden (hence the base recipe below)... my parents will often make a version with spinach and smoked salmon. Also, I use soy milk, but my mom's original recipe calls for heavy cream. Ingredients:
3 eggs, lightly beaten |
3/4 cup soymilk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon nutmeg |
1/2 yellow onion, chopped (i've also used red) |
1 red pepper, chopped |
1 (10 ounce) package chopped spinach, thawed |
2 tomatoes, thinly sliced |
1/4 cup grated cheese (i like an italian blend, mozzarella, asiago, romano, parmesan) |
1 partially baked pie crust (i like my no roll pie crust) |
Directions:
1. Preheat oven to 375.
2. If you haven't already, make the pie crust and put in oven; bake while preparing the rest of the quiche.
3. In a large bowl, mix eggs, soy milk, and spices.
4. Add in onion and red pepper (or filling of your choice); squeeze as much water out of the spinach as possible and stir into egg mixture.
5. Pour egg mixture into partially baked pie crust; top with tomato slices, followed by cheese.
6. Bake for 30 minutes or until knife comes out clean from center of the pie.
|
|