Seasonal Vegetable Quiche

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

Ingredients

-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)

-Olive oil

-Salt and pepper

Directions

-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.

Enjoy!

2 responses

  1. As I am sitting at my desk at 9am this is making me very very hungry! Looks delicious. Not only is quiche one of the best ways to eat eggs, it also happens to be one of the most fun words to say in the English language (or French for that matter). Quiche, quiche, quiche, quiche. I love it!

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