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August 2018
« Mar    

Spring Veggie Quiche

I cheat, I sometimes use ready made refrigerated Pie Crust.


2 Pie Crusts, One per Each Pie Pan

8 Ounces Spinach, Medium Fine Chopped

1 Large Bunch Green Onion, Medium Fine Chopped

1 Cup Carrot, Shredded

8 Ounces Parmesan Cheese, Shredded

8 Ounces Ramona Cheese, Shredded

8 Eggs

2 Cups 1/2 & 1/2 Cream

1 – 2 Tsp Garlic, Fine Chopped

1/4 Tsp Nutmeg

Salt & Pepper to Taste

1 0r 2 Thai Birdseye Pepper, Dry, Crushed Fine


Put your pie crust, whether homemade or ready made into two pie pans.

Bake at a 425 degree Oven for 10 to 15 minutes, crust should be browning.


Meanwhile in large Mix Bowl mix together well the next 5 ingredients.


Now put the Eggs, Cream, Garlic, Nutmeg, Salt & Pepper and Birdseye Pepper in a large Mix Bowl. Blend on Medium Low Speed about 3 minutes.


After removing Pie Crust which you have pre crisped the bottoms of, evenly distribute the Veggie Mixture in each of the 2 Shells.


Slowly pour the Egg Custard over the Veggies. Stop just about 1/8 to 1/4 inch from the top of pie pan. It will cook and drip over if you use too much Egg Custard. You may not use all of it.


Place Quiche on middle oven rack. Bake at 425 for 10 minutes. This will set the Egg Custard. Lower temperature to 350. Bake for another 30 to 45 minutes. Cover in foil if crust is browning too fast. They are done when the custard is set. You can tell by the type of wiggle when you shake it!





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