Hey Blog Friends.  I’ve been M.I.A. over here because my new Instagram account, @kelsielou.c0m has gotten my attention.  I like the interaction on the blog better because I like  words to accompany photos, topics and experiences.  This post is for an easy quiche recipe that has been sitting in my drafts folder for a while.  

I have tried a lot of variations from the Quiche Lorraine to all vegetable quiches.  I prefer the veggie version with a side salad.  I can eat quiche any time of day.  It reheats nicely, and the crust does not get soggy.  

Here is what I do:

Preheat the oven to 375° while you gather your ingredients.  Allow the pie crust to sit out and soften.  You fancy chefs can make your own crust.  I haven’t mastered that yet.

Prep Time is 15 minutes with baking time of 40 minutes.

Ingredients:

• 4 Eggs
• Ready to Bake Pie Crust
• 1 cup of heavy whipping cream or milk
• ½ cup of shredded Italian blend cheese (optional)
• Seasonings to taste- salt, pepper, chicken bouillon
• Any fillings you like ranging from peppers, onions, broccoli, mushrooms, meat options of cooked bacon or cooked turkey sausage

Steps:

1. Unroll the pie crust into a 9 inch round pan.  Lightly pull the edges over the edge of the pan because it will shrink later.  Use a fork to put some holes in the bottom.  Place into the oven on the lower rack for 5-7 minutes or until you see it bubble and get a little tan color. Remove from the oven and add your veggies.

2. Make sure your vegetables are rinsed and cut in nice bite sizes.  Put the veggies in the pan.

3. Use a bowl to beat the 4 eggs and milk of your choice.  I use Almond milk and it turns out just fine.  This is when I add my seasonings, which includes crushed garlic and cheese.
4. Pour the egg mixture over the vegetables.

5. Bake at 375° for 40 minutes or until golden brown.  Do not let the crust burn!

Serving suggestions:

I hope you enjoy this recipe. Add and subtract what works best for you!