Recipe of the week:
Quiche
Pie Crust (store bought or homemade)
Vegetables: Your choice! See below for delicious combinations!
Black pepper
4 eggs
1 small container of Greek yogurt (5.3 oz)
Cheeses: Again, your choice! You may want to include 2-3 TB of parmesan and 2 cups of shredded cheddar, swiss, monterey jack.
And, of course, you can add meats like bacon and ham, if you like
1. Preheat oven to 425; take pie crust out of refrigerator.
2. Cook vegetables
-Leafy greens: Wilt and squeeze out as much water as possible
-Onions, Stems, Broccoli, Mushrooms, Peppers: Sauté until softened
-Tomatoes: Press out the juice; no need to cook
-Scallions: No need to cook
3. Put pie crust in a dry pie pan (no oil). Put veggies on crust. Sprinkle with black pepper and a little cheese.
4. In a separate bowl: Beat 4 eggs. Add yogurt. Mix well. Add cheeses. Add a bit more pepper.
5. Pour egg mixture over veggies.
6. Sprinkle with more cheese if desired.
7. Bake for 30 minutes; cool for at least 10 minutes.
Suggested combinations:
-Swiss chard, onions and roasted red peppers with cheddar cheese (A personal fav!)
-Spinach and onions
-Broccoli and onions
-Mushrooms and onions with swiss cheese
-Tomatoes and basil
-A medley of roasted veggies--zucchini, peppers, onions, etc.
