Light Vegetable Quiche
This was a first-timer for me. I’d never made quiche until this morning, and it wasn’t until this morning where I realized that I didn’t have a proper quiche dish to bake it in. /facepalm
Luckily, baking a quiche in an iron skillet is a viable alternative. Also, it looks better in photos, because it looks all rustic n’ stuff.
Quiches are very versatile in that you can add whatever vegetables you want. Just be aware of your ratio of vegetables to eggs. Today I thought I had enough with 5 eggs, but once I poured the egg mixture onto the veggies I realized that I needed more. Oops! No biggie, though. I quickly beat two more eggs and added them to the skillet and mixed everything well. Quick recovery! Also, a lot of quiche recipes call for meat (bacon, ham, etc.). Had I been cooking for others, I would have been a sweetheart and added bacon, but since this was only for me, I figured I’d skip the greasy pork and consider the cheese enough of a treat. I know, I know. Boring.
Except not boring at all! This quiche was actually quite delicious; hearty and flavourful.
Also, you’ll notice that I didn’t use a pie crust. Nope! Unnecessary, especially when using an iron skillet, because the outer part of the egg will brown and create it’s own crust, making this dish lighter. Quiche really doesn’t require a pie crust.
Oh, and no milk or cream, either. I really bent the “rules” of the classic quiche today, didn’t I? This is what happens when you cut things out of your regular diet. You forget they ever existed when making other things. But again, it totally worked. If you do prefer to add milk or cream, you absolutely can.
I guess this is why I’ve decided to call this a “light” version of quiche. No pie crust, no bacon, no cream – still delicious.
- 1 cup of broccoli florets
- 1/2 cup of scallions, chopped
- 1 cup of kale, chopped
- 1 cup of tomatoes, diced
- 1/2 cup of green bell pepper, diced
- 2 cloves of garlic, minced
- 1/2 cup of cheddar cheese, shredded
- 1/2 cup of mozzarella cheese, shredded
- 5-7 free-range eggs (depending on size
- Sea salt and pepper to taste
- Italian seasoning to taste
- 2 tbsp. of olive oil
Preheat the oven to 350 degrees.
Beat the eggs until blended well, but not until they are frothy. Add the shredded cheddar and mozzarella to the egg, as well as a few pinches of Italian seasoning, and sea salt and pepper to taste.
Now, chop those veggies.
Heat 2 tbsp. of olive oil in an iron skillet on low-medium heat. With a cooking brush, brush some of the oil along the sides of the skillet. Heat up the garlic. Once browned, add the vegetables to the skillet and cook for approx. 5 minutes.
Add the egg and cheese mixture to the skillet and stir to ensure the egg and cheese are evenly distributer, then immediately remove the skillet from the heat.
Put the skillet in the oven and bake for 30 mins., or until the top of the quiche has browned slightly.
This is great as breakfast, lunch, brunch, or “breakfast for dinner” and pairs wonderfully with toast.