Eggy, cheesy, full of veggies, warm, hearty, and good for breakfast, lunch, or dinner, I give you simple and delectable quiche! As I was looking through my recipe index, I realized that I have never posted any quiche recipes! A travesty! We have always loved quiche, but unfortunately we only make it every once in a while as it uses quite a few eggs, and we all know that eggs are overpriced….however, we made it this week, and it was delicious! Every time we make it I am reminded how easy quiche is to make, the only hard part is waiting for it to cook, especially if you are hungry.;) It is always surprising how much sauteed vegetables enhance the flavor of baked eggs. I guarantee that you will want to make this recipe again and again. Quiche works great as a dainty, elegant dish to serve at an afternoon luncheon or tea party. That being said, I won’t delay any longer in telling you how to make it.
The Ingredients: 4 carrots, 2 zucchini, 2 bell peppers, 1/3 of a yellow onion, 8 brown eggs, 2 refrigerated pie crusts (the kind that comes in the long box), 1 cup of grated Colby cheese, 1/2 tsp. garlic, 1/2 tsp. basil, 1 tsp. parsley flakes, 1/2 tsp. salt.
Dice the vegetables and saute them for 10 minutes. Remove from the heat and set aside. Place the pie crusts into two standard pie pans, trimming off the excess as needed. Beat the eggs and spices in a large bowl until smooth. Add half of the beaten eggs and half of the sauteed vegetables to each pie pan. Top each quiche with half of the cheese. Gently press the cheese just below the surface of the egg mixture. Bake at 365 degrees for 40 minutes. Reduce heat to 350, cover the quiche with foil, and bake for an additional fifteen to twenty minutes. Serve while warm. If you do not wish to make two quiches, just half this recipe.:)
As you can see, we have one X-large deep dish pie pan rather than two small ones. Quiche always seems to taste better in deep dish form.:P Isn’t it beautiful?