Vegetable and Goat Cheese Quiche

Are you a stay-at-home-human?

Are you sick of pb&js for lunch?

Are you looking to save money but still eat something delicious everyday?

Are you starting to hear Sally Struthers’s voice echo in your head?

As I was flipping through one of my favorite magazines, Whole Living, I came across a great quiche recipe and it got me thinking. Make it once Monday morning, eat on it for the rest of the week. It’s such a cost effective way of eating something pretty fancy pancy everyday. Pair it with a side salad and you’re golden. The work is minimal, it’s healthy and the taste is unbelievable.

It’s a win-win! Or I guess to be current with the times; WINNING!

Vegetable and Goat Cheese Quiche:

This recipe is enough to fill two pie crusts. Get ready to eat quiche for the rest of your life!

* 2 (9-inch) premade pie crusts (you can make your own, but I was scared)

* 1 Tbs. extra virgin olive oil

* 3 garlic cloves, minced

* 1/2 red onion, thinly sliced

* 1 zucchini, diced

* 10 eggs

* 2 cups reduced-fat milk

* a good pinch of fresh or dried thyme

* a pinch of fresh nutmeg

* 1/4 cup goat cheese, crumbled

* 1 cup baby spinach, coarsely chopped

* coarse salt and freshly ground pepper

Preheat the oven to 350.

Heat a medium skillet over medium-high. Add the oil and saute the onions, garlic and zucchini for 6 to 7 minutes. Take off heat to cool.

Whisk the eggs, milk, thyme, nutmeg and a tsp of salt and some grinds of black pepper.

Lay the sauteed veggies along the bottom of each pie crust. Toss in the spinach and goat cheese on top. Pour the egg mixture into each crust.

Carefully place on a rimmed baking sheet and bake for 50 to 60 minutes, until the center is set.

Let cool for 30 minutes before serving. Quiche for days!

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