Like pasta, quiche is one of my go-to meals. I stopped putting bacon in my quiche a few years ago. Don’t get me wrong. I love bacon. But, I don’t like cooking it (too much grease and splatter). Instead, I fill my quiche with lots of yummy veggies. I’ve used spinach for a while. Since I had a bunch of kale that I wanted to use up before it went bad, I added that, too. It was delicious.
I don’t really use a recipe for my quiche, but this is what I basically did. Feel free to tweak the ingredients to suit your taste buds:
Preheat oven to 375 degrees. Put a pie crust in a pie pan and bake for about 10 minutes. I do this so that crust doesn’t taste raw.
For the filling:
4 eggs beaten
3/4 cup milk
pound of shredded gruyere cheese (Swiss cheese will work, too, but it won’t taste as rich)
pinch of salt and pepper to taste
On the stovetop:
Drizzle a couple tablespoons of olive oil into a frying pan. Sautee about 4 cloves of garlic. Add half a diced onion. When the onion becomes translucent, add some spinach and kale. I used 22 ounces of the former and about 12 ounces of the latter. (I’ve also made this using frozen spinach in the past. Just be sure to strain the fluids out before sauteeing it.)
Mix this in with the cheese/egg mixture and pour into the pie crust.
Bake for another 35 minutes. Et voila!
I like to serve this with a simple salad, or sliced cucumbers and hummus.
As for the white bowl at the top of the photo? Freshly sliced pineapples, for a light and refreshing dessert. The bowl was full, but we nibbled on a good chunk of them before it occurred to me that I should take a picture. 🙂
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