It’s been ages. Ages, I know. Making quick delicious dinners when one is busy is one thing, writing about them is a different thing entirely. It’s been busy with fun trips to England, where we ate amazingly well!
I’ve had a few requests for a quiche recipe. I’ve been a little apprehensive to give it out, I’m not sure anything containing pastry fits into ticking all the boxes healthy cooking, but primarily because it exposes just how easy it is to make an amazing quiche. So in Columbus, I sold cakes, artisan bread, salads, cookies, etc, but what The Cake box sold, more than anything else by far was quiche. I decide to start selling quiches because it’s simple to package and reheat. No one was as surprised as I was about how in demand they became. These sold so quickly. I know that they are going to become a regular in your repertoire, make as many as you can and freeze for an instant supper, or easy premade lunch. Serve with salad, lunch is done.
Quiche ( 4 ways)
1 premade pie crust (the secrets out!)
1 cup of roasted sweet potato/frozen thawed broccoli/frozen spinach/sautéed mushrooms or a combination of all (my favorite – spinach and sweet potato)
3/4 cups milk
Salt, Pepper, garlic and onion powder
1/2 cup grated cheese (mozzarella, or Mexican blend if you can find)
- If you’re making the sweet potato quiche, cube your sweet potatoes, roast with any seasoning that like, I go for my favorites – salt pepper, onion and garlic seasoning. Roast for around 45 minutes until golden and soft. You can freeze any excess.
- If you’re making a mushroom quiche, wash and slice a small packet of mushrooms, season as desired – I use the same seasoning as with the sweet potato's.
- Sautee the onion
- Preheat oven to 350 Fahrenheit.
- In a jug whisk the eggs, followed by the milk and spices and whisk again. Set aside.
- Place your premade pie crust on a baking tray, and dismiss any guilt you may feel.
- Place your chosen vegetable, and sautéed onions in the pie crust. Pour milk over and sprinkle the grated cheese.
- Bake for 35 minutes, or until golden.
Enjoy – it’s REALLY good!