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Here’s one of my favorite recipes for a simple quiche. A quiche is the lovechild of an omelette and a pie. If you wanted to skip the crust, then it’s known as a crustless quiche or frittata. Whatever the name may be, it’s easy, delicious and can be customized to your taste. I usually make this on a Sunday afternoon and have 4-5 servings for the week.

I’m not big on precise measurements and I forgot to take pictures every step of the way, so feel free to refer to a YouTube video to get an idea of how this all comes together. (Forgive me, I’m still learning the art of food blogging!)

What you will need:

• A standard pie dish (glass or metal) which usually measures 9' inches in diameter and 1-1/4 inches deep

• Pie crust - I buy the frozen pie crust from Trader Joe’s that needs to be thawed and sometimes, rolled out. Alternatively, you can buy the frozen pie crusts that come in the aluminum tray too, if that’s easiest!

• 6-7 large eggs

• 1 cup of grated cheese of your choice (optional but I like swiss, gruyere, cheddar, or pepper jack)

• 2-3 cups of veggies (one or two of the following works well: baby spinach, baby kale, zucchini, mushrooms, bell peppers, onions, asparagus, leeks)

Instructions:

1. Preheat the oven to 375 F

2. In a non-stick frying pan, sauté your veggies with a bit of olive oil over medium heat until slightly softened for about 3-5 minutes.

3. Season with salt & pepper. (optional: add chopped herbs, garlic, or shallots)

4. Turn off the heat and set the veggies aside to cool.

5. Prepare the pie crust dough according to the package instructions and place dough into the baking dish. Check ahead of time if the frozen dough needs to be thawed as that can take an hour or so.

6. Once the veggies are at room temperature, assemble your quiche by first sprinkling a bit of grated cheese right onto the crust, then add veggies making sure to distribute evenly.

7. Add more cheese on top of the veggies.

8. Whisk up 6-7 eggs (optional: add a splash of milk to the whisked eggs) and pour on top of the veggies. It should fill the baking dish about three quarters of the way up. You may have to add an egg or two if it seems like the mixture doesn’t fill up the dish enough.

9. Season again with salt and pepper

10. Bake for 35-45 minutes until the edges of the crust are golden brown and the center of the quiche has puffed up.

11. Make sure it is completely cooled down before you put it in the fridge.

Enjoy! - A

Leave us a comment if you have any other tips or tricks for prepping meals for work!