I love eggs. Vegans, you guys both impress and worry me. Oh and cheese. Cheese is great also…it doesn’t worry me. But does further question the sanity of the vegans. Anyways, moving on. I’ve been quite lazy in the kitchen this past week or so. My sole accomplishment, (aside from finally figuring out poached eggs over an induction oven), was a delicious quiche that led to fork fights. Quiche is one of the easiest foods to bake up, and still may offer diversity and creativity for your tastebuds. It’s a ‘clearing out the fridge’, ‘whatever we’ve got’, top-it-all-wth-cheese sort of free for all. This is the food to make before heading out to a cottage or vacation to help minimize the spoilage stink that happens to your fridge when left unattended.
- frozen pie shell (thawed for 15 minutes)
- 1/2 cup sliced mushrooms
- 2 green onions, diced
- half of a white onions, sliced
- half of a green pepper, seeded and diced
- 1/4 cup of shredded cheese
- 2-3 tablespoons goat cheese
- 3 eggs
- 1/2 cup of milk
- 1 cup cheery tomatoes, larger ones halved
- 1 tablespoon olive oil
- salt and pepper
Preheat your oven to 350 degrees. In a medium size pan, heat oil. Add onions, mushroom and green pepper and cook on medium-low until slightly softened. Roughly 5-8 minutes. Place your pie shell into the oven and bake for about 10 minutes. While pie shell bakes, whisk eggs, milk and salt and pepper together in a bowl. Once pie shell is removed from over, sprinkle half of your shredded cheese on the bottom of it and spoon your vegetables over the cheese somewhat evenly. Add half your cheery tomatoes to the pie now. Sprinkle the remainder of your shredded cheese over the veggie mixture. Pour your beaten eggs and milk over everything. Now spread the remainder of your cheery tomatoes and crumble your goat cheese over the eggs evenly. Pop the pie back into the oven for 30-35 minutes. Remove and let sit for 5 minutes. Slice and enjoy!