Ingredients: (I use what I have and what’s in season)
- 1 cup Zucchini sliced thin
- 1 cup Broccoli florets cut into small pieces
- 2 cups Spinach or Kale or a combo sliced into ½ inch slices
- 1/3 cup Parsley, chopped
- ½ cup Mushrooms sliced thin
- 2 Tbls. Basil Pesto
- 1 cup shredded Colby Jack cheese (reserve ¼ cup to put on top)
- ½ cup Parmesan Cheese
- 1/3 cups Feta Cheese
- 6 Farm Fresh Eggs, beaten
Optional Quiche Ingredients:
- ½ cup Bacon, Pepperoni, Sausage or Ham chopped into little pieces
- ½ cup Sour Cream
- ¼ cup Sun Dried Tomatoes or Olives or Artichoke Hearts
Directions for Quiche Filling:
Crack and beat the whole eggs with the Pesto. In another bowl, add all the other ingredients together. Mix. Drizzle the egg mixture on top of the other ingredients. Mix everything together. Dump them into the Pie Crust. Sprinkle the extra cheese on top.
If you have any leftover veggies, you can grease a small oven-safe dish and put the extra into it and bake it along with the Quiche.
Note: You may want to put a cookie sheet under the pie pan in case the egg spills out. That makes for a mess in your oven.
Pie Crust for Quiche:
- 1 1/3 cups sifted Unbleached Flour
- ½ teaspoon Celtic Sea Salt
- ½ cups Organic Butter softened to about room temperature)
- 3 Tablespoons Ice Water
Preheat oven to 425 Degrees F. Combine flour and salt in a mixing bowl. With a pastry blender, cut in the butter until pea-size. Sprinkle with water and blend, but don’t over blend with the pastry blender. Work dough into a firm ball with your hands by mashing the ball into the bowl so to get all the flour blended into the ball.
On a lightly floured board. Mash the ball down into a patty about 6 inches in diameter. Sprinkle the top with some flour (about a teaspoon) and turn it over so the floured side is on the counter or rolling pin area. Roll the dough thin enough to cover the pie dish (this volume, which is about 2 cups should be enough crust to cover a deep dished 9-inch pie pan and there will be enough for a generous flute on the edge).
Fill the raw crust with your Quiche filling and then back at 425 for 15 minutes then turn the oven down to 350 degrees for another 45 minutes. Remove from the oven and cool 10 minutes so the egg custard sets.
You can now eat the quiche or refrigerate it for later OR you can freeze it for later.