The holiday weekend is here and for many of us, family and friends will be dropping in to visit. Or, you may be doing the visiting yourself. Here is an easy, quick quiche recipe to share with those who drop in for a chat.
I use leftover steamed veggies to make this dish super fast and easy. You can use whatever veggies you want. My favorite combinations are asparagus/red pepper or broccoli/onion.
I like the Wholly Wholesome brand of organic pie shells if I don’t have the time to make it myself. Many healthfood stores carry them. These pie shells are made with a healthy traditional fat and have no questionable ingredients.
I used to have to always make the pie shells myself as there wasn’t a brand I could buy that was made with decent ingredients. Thank goodness that healthy pie shells are available now. The meal is so much faster with the pie crust already made.
2 cups leftover steamed veggies of your choice
5 free range egg yolks
1/2 – 3/4 cup fresh cream, cream fraiche or piima creme (sources)
1 cup freshly grated parmesan cheese (sources)
sea salt and pepper (sources)
Pie crust of choice (I use this one)
Beat the egg yolks with the cream, seasonings, and half the cheese. Arrange the veggies in an even manner all over the pie crust and pour the egg mixture over the top. Top with the remaining cheese and bake at 350F/177C for 30 minutes. It’s that easy!
Refrigerate any quick quiche leftovers.
Sarah, The Healthy Home Economist