I had a craving for Quiche the other day, and since I’m the only one in the family that would eat it, and avoiding the grocery store is at the top of my list right now, I checked out some Pinterest recipes to get myself in the mood for cooking.
I actually stated looking for a recipe for a zuccini quiche as I had 1 more zuccini to use in the fridge, but from there it blossomed into using more canned items that i’ve had in my pantry for…a long time…such as artichoke hearts and green chilies. I also found a super easy pie crust from scratch on Pinterest (link & recipe below) which used only 4 ingredients – all of which I had on hand = bonus!
Lets start with the crust:
Here’s the recipe I found and followed: Super Easy Pie Crust
To make this successful, you’ll need:
- ice water (add very slowly until texture matches what the recipe says)
- cold, partially frozen butter
- food processor or blender with dough blade ( if using a blender, use a short pulse)
The recipe amounts in the link above will make 2 crusts, so I cut those in half since I only needed to make 1 quiche. I followed the rest of the directions exactly and, I’m serious – this is the BEST crust of all time. AND SOOOOO EASY TOO! Win Win Win! I do have to say, rolling it out into a “circle” was interesting, but I made it work eventually and laid it into a glass pie dish. Mine didn’t look near as pretty as the recipes author’s, but it worked well enough, and hey it looked a little more “rustic”!
Onto the filling:
I used the following:
- 1 zucchini
- 1 cup of egg whites (or 4 whole eggs)
- 1 cup Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 can artichoke hearts, diced
- 1 small can diced green peppers
- 1 cup milk
- 4 oz cream cheese (softened)
- 1/2 tsp baking powder
- 1/4 cup flour
- Preheat Oven to 350 degrees
- grate zucchini, drain green chili
- saute veggies to remove excess liquid and until zucchini is soft (5 minutes or so), season with salt & pepper to taste
- whisk together egg, milk, cream cheese, baking powder & flour
- combine cheese, cooked veggies & egg mixture together
- pour all into raw crust-filled dish *it will be very full*
- Bake until eggs are set ***you’ll want only a little bit of jiggle when you move the dish, for me, this took around 60 minutes, you can test it with a knife or tooth pick to check for raw egg, if in doubt, cook it longer! The top will be dark brown and the crust will be flaky. If you use a glass dish, you can see if the crust looks wet anywhere – which would warrant a few more minutes in the oven***
- Let stand 15-30 minutes before cutting.
In the fridge, this quiche lasted me a full week, the crust NEVER got soggy or wet, but stayed flaky and crisp (WHAT?!) Microwave a slice for 1 minute and it tastes as fresh as the first day. No joke!