Quiche
I never have been a huge egg fan, but since I've become a runner, I've realized that my body does really well with them. In Mexico, we would have some form of eggs/beans/tortillas most mornings, and I always felt full and energetic well into the afternoon. At home I'm hungry for second breakfast by 10am, even first breakfast was something hearty.
Therefore, I'm trying to incorporate more eggs into my diet. It's hard to find time to cook eggs before work, so making quiche is a great option, since you can just warm up a slice and eat it on the go. The other day I wanted to make a quiche since I had a crust that had been in the freezer since December. I just used what I had on hand, and it came out quite good! The only thing I would change is that cheese needs to be a top layer, even if its just a sprinkling. My quiche top was a little too rubbery without it.
This is how I made it. Excuse the lack of defined measurements and temperatures. You know how I roll!
Easy quiche
*one crust (homemade or store bought)
*five to six eggs
*ricotta cheese (this was leftover from making lasagne, which is why I used it...I used a lot, probably a full cup)
*shredded cheddar or other cheese, for top layer
*assorted veggies and herbs, cut up small (I used zucchini, a yellow pepper, onion, garlic and cilantro)
*oil or butter
*salt and pepper
Preheat the oven to 350 or 375 degrees.
Bake the crust in the oven until it just starts to brown around the edges. This will keep the crust from getting soggy on the bottom from all the veggies.
In a pan with a little butter or oil, saute the veggies and sprinkle in a little salt. The salt will help draw out any excess moisture. Cook until the veggies start to brown. Turn off heat, then stir in herbs.
Beat the eggs well, then mix in ricotta. Add in salt and pepper if you want.
Put veggies on the bottom of the crust. Pour on egg mixture. Add a layer of cheese on top.
Bake 30-45 minutes. You really have to check on it at 30 minutes and go from there. The center should not be too jiggly, but it will cook and firm up as it cools. If you notice the crust browning too much, cover with foil.
Let cool a bit, cut and serve!
Therefore, I'm trying to incorporate more eggs into my diet. It's hard to find time to cook eggs before work, so making quiche is a great option, since you can just warm up a slice and eat it on the go. The other day I wanted to make a quiche since I had a crust that had been in the freezer since December. I just used what I had on hand, and it came out quite good! The only thing I would change is that cheese needs to be a top layer, even if its just a sprinkling. My quiche top was a little too rubbery without it.
This is how I made it. Excuse the lack of defined measurements and temperatures. You know how I roll!
Easy quiche
*one crust (homemade or store bought)
*five to six eggs
*ricotta cheese (this was leftover from making lasagne, which is why I used it...I used a lot, probably a full cup)
*shredded cheddar or other cheese, for top layer
*assorted veggies and herbs, cut up small (I used zucchini, a yellow pepper, onion, garlic and cilantro)
*oil or butter
*salt and pepper
Preheat the oven to 350 or 375 degrees.
Bake the crust in the oven until it just starts to brown around the edges. This will keep the crust from getting soggy on the bottom from all the veggies.
In a pan with a little butter or oil, saute the veggies and sprinkle in a little salt. The salt will help draw out any excess moisture. Cook until the veggies start to brown. Turn off heat, then stir in herbs.
Beat the eggs well, then mix in ricotta. Add in salt and pepper if you want.
Put veggies on the bottom of the crust. Pour on egg mixture. Add a layer of cheese on top.
Bake 30-45 minutes. You really have to check on it at 30 minutes and go from there. The center should not be too jiggly, but it will cook and firm up as it cools. If you notice the crust browning too much, cover with foil.
Let cool a bit, cut and serve!