I have always been a fan of quiche, but have never tried making it myself. I read a bunch of different recipes before improvising and creating my own!
I started with Pillsbury refrigerated pie crust (you can always make your own pie crust, but I wasn’t feeling ambitious enough to do that). I think if you want to make a more healthy quiche, you need to make your own crust. I’ll definitely be experimenting with an oats/wheat based crust next time. I pushed the pie crust into a 9″ pan, made holes on the bottom with a fork, and let the crust cook for about 10 minutes at 425 degrees.
I made two different fillings:
Spinach Mushroom: 1 frozen slab of spinach (thawed and water squeezed out), half a container of fresh mushrooms (cooked on low heat for 3-5 mins), 1 cup milk (I used 2%, feel free to use a heavier milk if you want something more rich), 1-1½ cups of shredded gouda cheese, 2 eggs, 3 egg whites, salt and pepper
Veggie: 1 tomato, 1 white onion + 1 jalapeno (cooked on low heat for 3-5 minutes), 1 cup milk, 1-1½ cups of shredded cheddar cheese, 2 eggs, 3 egg whites, salt and pepper
I poured each of the mixtures into the cooled pie crusts and put them back in the oven at 350 degrees for 55 minutes. I took it out right before it started browning because I was taking it to a potluck. Then before they were served, we warmed them in the oven again. This made the pies a little crispy at the end, which was perfect.
There are so may different ingredients you can put in a quiche. I am going to try making my own version of the Lou’s Special deep dish pizza next time.