When I woke up to snow (yet again!) covering my lawn this morning I thought to myself (yet again!), is it spring yet?! Us New Englanders are itching for the warm weather to finally get here. The grill is officially wheeled out of the garage and the herb planters are ready to be filled, but until that sun starts the temperatures rising, here’s a spring inspired dinner that will, at the very least, distract you from the lingering frigid outdoor numbers. Here’s my basic recipe for Vegetable Quiche.
1 frozen pie shell
1 cup milk
6 ounces of Swiss cheese, shredded
8 stalks of blanched asparagus
4 ounces of chopped frozen broccoli, thawed
6 strips of cooked bacon, crumbled
Pinch of nutmeg
Salt and pepper to taste
Preheat oven to 375 degrees.
Combine the eggs, milk, nutmeg, salt, and pepper in a large mixing bowl.
Layer the bacon, veggies, and cheese at the bottom of the pie shell. Pour in the egg mixture on top.
Place the quiche on a foil lined baking sheet and bake for 45 minutes or until the eggs are set. Serve with mixed greens.
The versatility of quiche is one of its friendliest qualities. Choose any filling bits you’d like! Shredded chicken, Sriracha, and blue cheese, spinach and mushrooms, pesto and tomato, BBQ shredded chicken and caramelized onions, the possibilities are endless! The best part is, this dish makes a great leftover meal for any meal time of the day!
Stephanie a.k.a. The Foodetarian