What do you make when you have one little zucchini, a couple stalks of asparagus and a few sprigs of dill? Well, not much at first. But with a few eggs, a splash of milk and a bit of cheese you have the makings of a great looking quiche!
I happened to have a frozen pie crust in my freezer or else this would have turned into a frittata. Yes, a frittata is literally a quiche with no crust, so if you’re looking for a low carb version of this (although I don’t know why you would), just omit the crust and you have a tasty frittata!
Now, quiche is one of those dishes that I feel most people think that it is a dish reserved for tiny cute French bistros but it is so easy! Providing you use my pie crust cheat of course.
Onwards!
So I needed to use up a couple leftover veggies before they headed to the compost so seeing as though quiche/frittata is one of the best “pantry” dishes, where you can literally throw whatever your crisper contains and it will be amazing, I thought, yes, quiche! With a little dill, a little feta (always makes it betta 🤣), should be a solid dish!
First, chop up your veg and sauté to take the rawness out and set aside.
In a separate bowl, whisk up 3 eggs and 1 cup milk. Shred 1 cup of cheddar cheese (I also added 1/4 cup feta on top). Take out your pie crust from the freezer to thaw a touch. Sprinkle half your cheese in the bottom of pie crust and add cooked veggies on top of cheese.
Sprinkle the rest of your cheese on top and pour egg/milk mixture into pie crust.
Place quiche on a baking sheet and bake in an oven preheated to 425F for 15 minutes. Turn oven down to 350F and cook for another 30-35 minutes until egg mixture is set. You can test doneness by poking a toothpick in the center and if it comes out clean it’s all done!
The beauty of this recipe is that you can keep the egg/milk/cheese mixture the same and change up the veggies for anything! I’ve done wild mushroom, turkey bacon and Swiss; for a Mediterranean flava, sundried tomatoes, roasted red peppers, Kalamata olives and feta or this beauty with zucchini and asparagus. Experiment with whatever you have!
ENJOY!