Most weeknights The Hubs and I don’t get home until after 6:30 pm from work. Once we do get home we try to spend as much time as possible hanging out with the kidlets before they go to bed. That means we play board games, build LEGOs, play with Super Heroes/Disney Princesses, read books or if it’s Wednesday night, give the kidlets baths! By the time 8 pm rolls around the kidlets are safely snuggled into bed and The Hubs and I are starving! But who wants to start cooking a meal at 8 pm to eat at 9 pm and then go to bed not too long after? Not this gal – so lately I’ve been making extra meals/dishes on Sundays that we can just re-heat during the week.
One of my current favorites is making quiche. This might be a little rudimentary, but I have had people ask me what it is — a quiche is an open-faced pastry crust with a savory filling thickened with eggs. I like quiches because they are so versatile. You can fill them with just about anything you have in the fridge — cheese, meat, seafood or vegetables — and you can serve it either hot or cold. They are the perfect meal to make in advance, store in either the fridge or freezer and pop out when needed.
It doesn’t take me too long to assemble a quiche, I can do it in about a ½ hour. The longest parts of the prep are cutting all the veggies and then letting them cool down after sautéing. It takes about 40 minutes to bake until golden brown. To save time – remember, I’m a “Harried Mom,” I use a pre-formed frozen crust that I pre-bake while I’m prepping all my veggies. You could though totally could make your own dough from scratch or even use those pre-made dough sheets to form your own crust.
All the ingredients you need to make a Veggie Quiche, this recipe is so versatile, you can use any veggies you may have in the fridge
Since The Hubs and I became pescatarians earlier this year, veggie quiche have worked out great for us since eggs offer us the high-quality protein we aren’t getting from eliminating meat and chicken from our diets.
So here’s my recipe for an easy Veggie Quiche which I based off a recipe I found in my cookbook bible Mark Bittman’s How To Cook Everything. I made a few alterations to my version. In Bittman’s recipe he adds a lot of cream (2 cups) to his quiche – which I found in my trials way too liquidy, so I instead substituted low-fat milk and only 1/2 cup. I also adjusted the heating temperature, boosting mine up, finding that his 325° recommendation never got the oven hot enough for the whole quiche to set firmly.
Prep Time: ½ to chop, sauté & cool down veggies & pre-bake pie crust
Cook Time: About 40 minutes, until filling is set and crust is golden brown
9 inch pie crust
3 large cloves of garlic, chopped
½ cup of chopped onion (any variety, I used a Vidalia Sweet onion)
1 medium-sized pepper (any color, I used red), chopped
1 cup pre-cooked broccoli (you could use spinach, cauliflower, asparagus, etc), chopped
¾ cup mushroom, chopped
¼ cup sun-dried tomatoes, chopped
1 cup shredded cheese (I used a shredded Mexican blend)
½ cup milk or cream (I used 2% milk)
6 large eggs
½ Tsp Italian Herbs (mix of parsley or cilantro, basil, oregano, thyme & rosemary)
Salt & freshly ground pepper
1 Tbsp olive oil
- Turn on oven and pre-bake pie crust according to temperature/time listed on packaging, let cool.
- Set oven to pre-heat to 375°.
- Chop vegetables to about ¼ inch cubes and sauté with 1 Tbsp olive oil in frying pan until cooked through. Set aside to cool.
- In a large bowl combine eggs, milk cheese and spices and beat until smooth. Add in the cooled sautéed veggies.
- Place pre-baked pie crust on a cookie sheet and pour in egg/veggie mixture and bake in the oven for about 40 minutes or until filling is set and crust is golden brown (you can put foil around edge of crust while baking if it gets too brown).
- Remove from oven and serve or let it cool and wrap for fridge or freezer.
Now it’s your turn to share. What’s your favorite quick and easy meal to make during the week?
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