Quiche is a dish my mom always made really well. It's pretty easy to put together and a great way to get kids to eat vegetables.
I found that this is a great way to clean out the fridge when you have just a little bit of everything left over. This is a very flexible recipe and feel free to add or remove vegetables according to your tastes.
This recipe makes enough for 2 pies, and I split them into one pie and a muffin tin of mini quiches. It's great for breakfast, parties or dinner.
1 Tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 cup chopped spinach (fresh or frozen)
1/2 cup diced mushrooms
1 medium zucchini, diced
3 tomatoes, diced
1/2 cup diced ham
8 oz Feta
1 cup Swiss cheese
1 3/4 cups milk
salt and pepper to taste
2 (9 inch) deep pie crusts
Preheat oven to 375.
In a medium skillet saute garlic and onion until lightly browned. Stir in spinach, mushrooms, feta, zucchini, diced tomatoes, diced ham and 1/2 cup cheese. Stir often until mixture is combined and heated. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper, add 1/2 cup cheese. Then pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake for 40-45 minutes, until it is set in the center. Allow to stand for 10 minutes before serving.