We make these quiches about twice a month. It is loaded with vegetables! I make them in the morning, and heat them up for dinner. Add some potatoes, maybe a side salad and we are good to go!
Ingredients:
2 pie crusts
8-10 large eggs
2 tbsp milk
5 cups of vegetables--today, I added fresh spinach, spring onions, shredded carrots, and bell peppers
2 tbsp Hot Jalapeños--feel free to add more for a spicier kick1
1/4-1/2 tsp of garlic powder
1/2 tsp of paprika
1/2 tsp salt
Directions:
1. Pre-heat oven to 325 degrees.
2. Pour all your veggies into a large bowl,
3. Crack eggs and add to vegetables
4. Add milk
5. Mix well
6. Add jalapeños, garlic powder, paprika and salt
7. Gently mix again
8. Pour into pie crusts
9. Bake for 50 minutes
10. Cool for 10 minutes and ENJOY!
You can serve these quiches right out of the oven. Or, save for later for your next meal. Refrigerate once cool (usually within an hour)
Options:
For this recipe, we used a gluten free crust Wholly Gluten Free Pie Shell, but a flour based shell works great too!
You can add carrots, onions/spring onions, spinach jaolopehos or chopped green beans. It is so versatile!
Plant based sausage adds great flavor and texture!
Have a Great Day!
Anita Ramani MEd, RDN
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