Recipe by Veggie_Girl
This is a staple at my mom and dad's house... and is quickly becoming one at mine too! It's super versatile and you can make it with just about any combination of fillings. I go for the vegetables and have been attempting to incorporate as many as I can from my garden (hence the base recipe below)... my parents will often make a version with spinach and smoked salmon. Also, I use soy milk, but my mom's original recipe calls for heavy cream.
Top Review by Sydney Mike
I took your hint & used Laurie's recipe #51537 #51537 & that, along with your own great recipe, made for us A GREAT TASTING QUICHE! I did follow the recipe & used soy milk, something I don't usually have on hand & was very satisfied with the results! You've got a keeper of a recipe ~ Thanks for sharing it! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
- 3 eggs, lightly beaten
- 3⁄4 cup soymilk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon nutmeg
- 1⁄2 yellow onion, chopped (I've also used red)
- 1 red pepper, chopped
- 1 (10 ounce) packagechopped spinach, thawed
- 2 tomatoes, thinly sliced
- 1⁄4 cup grated cheese (I like an Italian blend, mozzarella, asiago, romano, parmesan)
- 1 partially baked pie crust (I like My No Roll Pie Crust)
Directions See How It's Made
- Preheat oven to 375.
- If you haven't already, make the pie crust and put in oven; bake while preparing the rest of the quiche.
- In a large bowl, mix eggs, soy milk, and spices.
- Add in onion and red pepper (or filling of your choice); squeeze as much water out of the spinach as possible and stir into egg mixture.
- Pour egg mixture into partially baked pie crust; top with tomato slices, followed by cheese.
- Bake for 30 minutes or until knife comes out clean from center of the pie.