Quiche is definitely one of those easy and versatile dishes, after all most ingredients taste lovely wrapped in a blanket of eggs and cheese! With all this great weather, the first thing I did was load up on fresh veggies to grill and realize a few days later, I had cooked up way too many for any one person to eat and not turn into one themselves.
Using my standard recipe, I made a yummy easy lunch creation:
- Preheat oven to 425 F and grease a pie dish liberally
- Cut the crusts off of 5 pieces of whole wheat sandwich bread and lay down on the bottom of the pie dish
- Pile on the grilled veggies (sliced and seasoned with olive oil, balsamic, salt and pepper, then grilled until cooked through and slightly charred)
- Add a cup of grated cheese - for this is just used the regular old parmesan cheese out of a can and it worked great!
- Beat 4 whole, large eggs really well with 2 tbls of low fat milk. Pour over the veggies and cheese
- Cut the crusts off of 5 pieces of whole wheat sandwich bread and lay down on the bottom of the pie dish
- Pile on the grilled veggies (sliced and seasoned with olive oil, balsamic, salt and pepper, then grilled until cooked through and slightly charred)
- Add a cup of grated cheese - for this is just used the regular old parmesan cheese out of a can and it worked great!
- Beat 4 whole, large eggs really well with 2 tbls of low fat milk. Pour over the veggies and cheese
- Bake for 35-45 min until set and browning on top, allow to cool for 10 min before serving
And Voila!
Chef's notes: for meat lovers, bacon, onion and chedder cheese makes a great alternative; for an asian flavor, use sauteed, shredded carrots, red cabbage, green onions in sesame oil and a bit of rice vinegar, and use chopped cilantro instead of the cheese.
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