For years I have only ever eaten egg whites. When I found out I was pregnant and started reading about pregnancy diet and I soon realized that whites only just weren’t going to cut it. Egg yolks are filled with so many awesome nutrients that are good for the baby. So slowly I started incorporating yolks back in my diet. Now I eat eggs scrambled, fried, and hard-boiled. But hand-down one of my favorite ways to eat eggs is in a quiche. It’s a great dish as you can serve it for breakfast, lunch, or dinner. I recently made one for dinner and it was so good I thought I would share the recipe.
Seasonal Vegetable Quiche
-Puff pastry, thawed (enough to cover whatever baking dish you are using)
-1/2 onion, chopped into small pieces
-1 cup of chopped veggies (whatever is in season, I used corn and green beans)
-5 eggs, lightly beaten
-1/4 cup milk
-1/2 cup shredded parmesan cheese (cheddar is good to if you have it)
-Salt and pepper
-Pre-heat oven to 350 degrees F.
-Lightly spray baking dish with canola oil (quiche or pie dishes work best)
-Line dish with puff pastry and bake for 10-15 mins
-Meanwhile, heat frying pan on stove, saute onions in a few dollops of olive oil and then add your other veggies. Cook until tender.
-Crack eggs into a bowl and lightly beat. Add milk, sautéed veggies to eggs and then cheese. Stir to combine and then sprinkle salt and pepper over mixture.
-Once quiche crust has been pre-baked, remove from oven, pour egg and veggie mix into crust and place in oven.
-Bake approx. 20-25 minutes, or until firm.