Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
Ingredients
Vegetarian
45+ Minutes
Serves 8
8 Eggs
½ cup of milk of choice (unsweetened of course) Coconut milk from a can or half and half are great choices
1 cup of mix ins (Sauteed Spinach, Chives, Chopped Red Peppers)
½ cup of cheese (if using)
1 pie crust (gluten free works great, also puff pastry is super fun to use!)
1 tsp of salt
1 tsp of pepper
Cooking Instructions
Preheat oven to 325-350 depending on how hot your oven runs. You want a lower heat so it doesn't brown too much.
Whisk the eggs, & milk together until bright yellow but not too foamy.
Get your mix-ins ready, some veggies are best sauteed before using. See notes for more details on that.
Put your mix-ins including cheese at the bottom of your pie crust.
Season the milk/egg mixture and immediately pour into the pie crust. Bake for 35-50 minutes.
Use your hand to check for doneness, lightly tap the top if it feels firm it's ready to take out, if it wiggles at all give it more time, 5 minute increments.
Eat right away, or cool completely and save for another day. The quiche freezes great, for up to a month.
Let it thaw in the fridge or if using a foil pie pan pop it in the oven at 325, cover with foil and bake for about 30 minutes or until heated through.
Mix in notes:
If using veggies that produce a lot of liquid it’s good to saute and drain before adding. Such as spinach, mushrooms etc.
If using broccoli I would chop small or steam lightly first.
If using onions or bell peppers or chives, no need to saute.
Enjoy!
Copyright © 2024 Chef Casey's Kitchen - All Rights Reserved.
Powered by GoDaddy
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.