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I LOVE to cook. And I love to cook healthy meals. This doesn’t mean that they are always low calorie or low fat, but they are always meals made with natural, whole foods. I feed my family the least amount of packaged food that I possibly can. If I don’t recognize the name of an ingredient on a package, I don’t buy it. So with that said, one meal that I make often for my family is quiche! And this particular recipe is completely customizable for meat-eaters or vegetarians.
Quiche is one of my easy go-to meals when I didn’t plan ahead for dinner. With a quiche, I pretty much always have the ingredients I need in my fridge or pantry, and you probably do too. And that is what I love about quiche – it’s a catch-all kind of meal. With a few eggs, some milk, a bit of cream, cheese and some veggies (frozen or fresh) or meat, you’ve got a delicious meal!
So here is my process:
First, I mix the eggs, cream and milk. I add a little salt, pepper and garlic powder.
If I am using any frozen veggies, I steam them over the stove, being careful not to overcook them.
When the frozen veggies are done being steamed, I chop them up into smaller pieces before adding them to the quiche mixture.
Then I chop the fresh veggies and saute them in a bit of olive oil.
Next, I add the sauteed veggies and steamed veggies to the egg and milk mixture.
Then I add shredded cheese of any kind. Cheddar cheese is yummy and versatile but Swiss cheese also tastes amazing.
And what about the crust?? Making a delicious, buttery, homemade crust is WAY easier than you think. Just try it once and you will realize just how easy it is. This crust will literally take you less than 5 minutes! You may never use another store-bought crust again…maybe. I would definitely recommend you get the KitchenAid Food Processor that I have. It is truly what makes this crust SO EASY and FAST to make.
First, add the flour.
Then add the butter, sliced.
Mix on high for about 20 seconds. It should have a sandy, mealy texture.
Add 3-4 tablespoons of ice water to the flour/butter mixture.
Mix on high for about 30 seconds and the dough will ball up all on its own!
Most crust recipes will have you refrigerate the dough for an hour or more and then roll it out. But let’s be honest, with 5 hungry mouths to feed in my family I don’t always have the luxury of waiting an hour for dough to get cold to make it easier to roll out. So I simply take the dough out of the food processor, put it on a lightly floured cutting board and roll it out into a circle…ish, and put it in a pie dish.
And finally, I add the quiche mixture into the pie crust and bake at 375 degrees! Most recipes will have you bake the crust first (before filling it with the quiche mixture) and wrap the edges of the crust with foil, but again, my time is limited so this step is not necessary. The crust cooks perfectly fine without that step!
And about 50 minutes later…the vegetable quiche is done!
This meal is incredibly easy to make and always turns out well. It’s one of those meals that is totally forgiving so don’t stress about exact amounts. If you prefer to add meat (i.e. bacon or ham), then add it! Again, quiche is a catch-all kind of meal and can be made with all sorts of combinations. Comment with some combinations you’d like to try or have tried in the past!
WP Recipe Maker #168
Spinach and Mushroom Quiche
This quiche recipe is incredibly easy and is really the backbone to make any kind of quiche you would like. It is filling, hearty, and absolutely delicious! It can be used as a main dish or a side dish.
- 5 eggs
- 3/4 cup milk
- 1/2 cup half and half
- 2 cups cheddar cheese , shredded
- 8 oz spinach , chopped
- 8 oz mushrooms , chopped
- 1/4 cup yellow onion , chopped
- salt, pepper, and garlic powder , pinch of each
- 1 teaspoon olive oil
- Crust (homemade or store-bought)
Preheat oven to 350 degrees.
Mix together eggs, milk, half and half, salt, pepper, and garlic powder in a medium sized bowl.
Add shredded cheese to egg mixture.
Put olive oil in a medium sized skillet on medium heat. Add onions and saute for about 5 minutes. Then add mushrooms and saute for about 4 minutes. Next add the spinach and saute another 3 minutes or until the spinach is wilted.
Remove sauteed vegetables from heat and pour out any excess liquid. Then add vegetable mixture to the egg mixture.
Place crust in a pie dish.
Carefully pour the quiche mixture into the pie dish. If some of the mixture spills over the top of the crust into the pie dish, it's okay.
Place the quiche in the oven and bake at 375 degrees for 50 minutes, or until a knife comes out clean (the knife will have a little moisture on it) when placed in the center of the quiche. The quiche will be poofy! Don't worry, after you take it out of the oven, the quiche will flatten out properly.
- What's so great about this quiche is that you can substitute any vegetable or meat for the vegetables in this recipe. Just know that the vegetables and meat should be about 1 1/2 - 2 cups of the recipe. You can substitute pretty much any kind of cheese in this recipe as well!
- Try Swiss cheese with spinach and mushrooms. Or try cheddar cheese with broccoli and onions. YUM!