I’m not sure what the temperature is “in your neck of the
woods,” but it was over 100° out here. I really didn’t have the energy to do
much of anything today and I certainly didn’t want to spend my day over a hot
stove. The solution to my laziness was quite simple. I read lots of my text
book and since it was based on fruits and veggies, I decided to use those as
the base of our family meal tonight. It was a light an easy meal of Quiche and
tossed salad. Light, tasty and easy as pie…or quiche.
I thought I’d share my recipe for my veggie quiche and give
you the opportunity to have a quick and easy meal. If you have one of those mini choppers that Walmart sells for five bucks, then you can chop all of your ingredients, except the green onions, in less than one minute.
Vegetable and Bacon Quiche
Store bought Pie Crust
6 slices of cooked bacon – finely chopped (throw a few extra in the pan when you're making breakfast and store in the fridge and use for dinner)
3 eggs
½ cup of milk
½ cup of shredded cheese (I used sharp cheddar, but Colby or
Jack or even a mixture would work)
½ cup of finely diced fresh mushrooms
½ cup of finely diced zucchini
2 thinly sliced green onions
Salt and Pepper to taste
Place pie crust in lightly greased deep dish pie pan. Mix 3
eggs and milk together in a large bowl, add chopped bacon, cheese, mushrooms,
zucchini, green onions and salt and pepper. Mix well. Pour mixture into pie
crust and bake for 30 – 40 minutes, depending on your oven, pie pan, climate….
Quiche is done when crust is golden brown and a knife inserted into the center
of the quiche comes out clean. Let sit for five minutes then serve. Bake at 375°
Serve with a tossed salad of crisp lettuce, shredded
carrots, cucumbers, cherry tomatoes, olives and anything else you want to add
to it.