A simple quiche that brings you spring’s harvest at a reasonable cost. You can either follow the recipe as written, or take liberties and be creative with the freshest available produce at your local market. Knock yourself out… just not too hard! You might hurt yourself. Add a side salad and you have a complete meal.
|Servings: 6 For 1-9 inch pie shell
Prep Time: 30 min
Oven Temp: 350F
- 4 oz broccoli florets
- 1 bell pepper, red, yellow or green, trimmed and sliced
- 5 oz baby spinach leaves
- 1-2 oz grated carrot
- ½ medium white onion, chopped
- 2 garlic cloves, minced
- Sea salt and pepper to taste
- 1 Tbsp olive oil
- 1.5 cups (12 oz) whole milk, plain soy or almond milk
- 4 (8 oz) whole eggs
- ½ tsp sea salt
- ¼ tsp black pepper, ground
- Preheat your oven at 350F.
- Prebake your pie shell for about 8 minutes or until firm but not baked. Doing so will prevent the crust from being soggy later on.
Prepare the filling:
- Put together in a bowl: cut broccoli florets, bell pepper slices, baby spinach leaves, grated carrot, chopped onion and garlic, and salt and pepper. Toss lightly together.
- Sauté all your vegetables in olive oil until tender but still a little crunchy.
- Pour into your prebaked pie shell.
For the quiche batter:
- Measure/weigh all the ingredients for the quiche batter in your food blender bowl. Blend a low speed, do not allow to foam.
- Pour the batter in slowly on one side, trying to keep the vegetables from floating to the surface.
- Bake for about 30 minutes (turn once midway) until the batter is golden brown or is slightly firm to the touch.
- Cut into 6 pieces per pie.
- Chef ’s Tip1: If you manage to eat only one piece per person, you will have 2 slices leftover for tomorrow’s lunch. It’s very good at room temperature or warmed up at 350F for 5minutes.
- Chef ’s Tip 2: If you use a GF piecrust and replace the milk with plain soy or almond milk, you will end up with the perfect GFCF quiche.