Spring Veggie Quiche

I’m still practicing at creating main-course egg dishes that aren’t too egg-y, but are delicious. This was my last attempt. I’m also trying to avoid my usual (tasty) reliance on a certain amount of fats.

See, the pickle is that I’m going to Hawaii in a few weeks (I know that sounds like I’m showing off, and I swear that I’m not trying to!). While there, my baked-goods loving (and plenty pale) self will be spending lots o’ time in a bathing suit. While I’ve resigned myself to a lifetime of paleness (read: so fair-skinned that I’m practically see-through), I still figured I could *try* to make tonight’s dinner a bit healthier. And lo and behold, it worked! And with seasonal veggies, no less!

What’s great about this recipe is how adaptable it is (I actually adapted it from various other quiche recipes). I like mine to be dense with vegetables, so I included lots. I know that some people prefer a lighter quiche, so adding another egg and lessening the filling would work well, too. Also, I used an egg substitute (similar to Egg Beaters) and fat-free half and half. I didn’t skimp on the cheese, though. I’m okay with a little denial, but there’s never any reason to suffer.

Spring Veggie Quiche

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• 4 eggs (I used egg beaters)

• 1 cup cream or milk (I used fat free half and half)

• 2 cloves minced garlic

• olive oil or butter

• A few cups of veggies, cut into bite-sized pieces (I used broccoli, green beans, strained canned tomatoes, and snap peas. Asparagus, spinach, mushrooms would all be great)

• Salt

• Pepper

• 1 cup grated cheese (I used Gruyère; Swiss would be nice, too!)

• 10’ pie crust

Preheat oven to 425°. Prebake pie crust for 9-11 minutes, until lightly golden brown.

Brown minced garlic in butter or olive oil, add the veggies and sauté until tender-crisp. Season to your liking with salt and pepper (I also added fresh chopped thyme). In a small bowl, whisk together eggs and cream/milk.

Place the veggie filling in the crust, add egg and milk mixture and top with the cheese. Place in the oven and bake for 15 minutes at 425° (keep an eye on your crust; if it starts to brown too much, then cover the rims of the pan with strips of aluminum foil). Reduce heat to 350° and bake for another 20-30 minutes, until the quiche is brown on top and set in the middle. Allow to cool for 15 minutes before cutting and serving.

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