I started a book club with a group of friends last year. We meet every couple of months to “discuss the book.” Actually we spend a good ten minutes talking about the book. The remainder of time is spent drinking mimosas, wine, or most recently Moscow mules while catching up on everyone’s lives.
Initially when we started meeting for book club we’d hold it at various venues.
A restaurant or different apartments.
That is—until they found out I was going to culinary school. Now I host and make brunch or dinner for everyone. Don’t get me wrong—I love it! It’s a great way to test new recipes and get feedback. (Plus it means they always bring the booze!)
For our last meeting I made a veggie quiche.
I feel like most people get intimidated by quiche—but it’s actually a pretty simple meal to make. The base is eggs and milk scrambled together and thrown into a pie crust to be baked. You can add just about anything else to the eggs. Of course, I chose a ton of vegetables…
And cheese!
For this recipe I made my own crust, but realize that can be a scary thought if you’ve never tried it before. Honestly though, a store bought/boxed pie crust mix works just the same.
Yields: 2 quiche
Prep Time: 15 minutes | Stove Time: 10 minutes | Bake Time: 1 hr | Total Time: 1 hr 25 min
Ingredients:
Pie crust mix (enough for 2)
1 tbsp olive oil
½ red onion, diced
10 asparagus spears, thinly sliced
½ red pepper, diced
5 mushrooms, peeled and diced
3 cups spinach, chopped
5 grape tomatoes, diced
10 eggs
1 cup fat free milk
¼ tsp salt
pinch of pepper
1 cup fat free shredded cheddar cheese
½ cup goat cheese, crumbled
½ cup reduced fat swiss cheese, shredded
1. If using a boxed pie crust, bake as directed and allow to cool.
2. Preheat oven to 350.
3. Heat oil in a pan and add onions, asparagus, peppers, and mushrooms. Cook over medium heat ~5 minutes.
4. Add spinach and tomatoes and cook and additional 5 minutes or until spinach has wilted. Remove from heat and allow to cool.
5. Scramble eggs in a bowl and add salt, pepper, milk, and cheeses.
6. Once vegetable mixture has cooled, add to eggs.
7. Pour egg mixture into cooled pie crust.
8. Bake at 350 X ~ 1 hr.
The Cook’s 2 Cents
- This can be served hot, cold, or at room temperature. This means it’s a great dish for parties (or book club meetings!). After it bakes, you can just leave it out and have people take what they want.
- Be careful when adding the vegetables to the eggs. They should really be cooled prior to adding so they don’t cook the eggs prematurely!
Nutrition Facts:
Servings Per Recipe: 16
Serving Size: 1 slice
Calories: 133 Fat: 7g Sodium: 222mg Carbohydrates: 8g Fiber: <1g Sugars: 2g Protein: 10g
