Not a Recipe – Quick Quiche

Tastiness in a pie tin.

One of the best parts about doing all your meal prep early in the week, is that is sure makes throwing together a quick meal later on in the week so much easier.
Roast all your veggies on Saturday or Sunday, and then you don’t have to worry about cooking them later.
Most of your prep is already done, and all you have to do is throw a few things together and you’re all set.
I like it, because I can be busy all day and still have dinner together in half the time.
Today I’m talking quiche.
You can even make the crust ahead of time and freeze it for a future meal.
Or grab a frozen pie crust on the way home. I wont fault you. I’ve done it too.

Ingredients:

The basic quiche ingredients are:

1 Pie Crust
6 Eggs, beaten
1/2 cup Milk, I use Almond Milk – remember dairy and I don’t get along,
1 tsp salt
1/2 tsp fresh cracked pepper

It doesn’t take a lot of ingredients to make a good Quiche.

Here is where you get to play.
Today this is what I put in my quiche

Chopped veggies make the perfect quiche ingredient.

1/2 a small butternut squash, roasted and chopped
1 small zucchini, roasted and chopped
3 celery stalks, roasted and chopped
1/2 red bell pepper, roasted and chopped
1/2 yellow bell pepper, roasted and chopped.

Method:

Everything coming together.

In a small bowl, beat the eggs and milk.
Add the salt and pepper, and beat a little more.
throw all your chopped veggies into the crust. Spread them out nice and even.
Pour the egg mixture over the veggies.
Put the whole thing in the oven. I usually put it on a baking sheet, just in case it decides to spill over.
Bake in a pre-heated oven at 425 for 30 to 40 minutes, until the center is set, but still slightly jiggly.
Let the quiche cool for at least 30 minutes before cutting and serving.
Serve with some sliced avocado and enjoy.

Greg