recipes are back! asparagus and zucchini quiches

Last week, my roommate and I each bought a carton of eggs on the same day by accident, so we have been eating a lot of eggs lately. Then, she acquired 2 more cartons from an event where they had leftovers from an egg toss. So… we needed to make use of all the eggs! I think this is the most fun way to cook – just start with what you have.

We decided to make quiche for dinner on Monday. We made 2 different kinds – one with asparagus and one with zucchini.

You could do so many different things with vegetables, meats, cheeses, spices… here is my starting point recipe:

    • In a bowl, whisk together 4 eggs and 3/4 C milk. Add 1 1/2 C grated cheese (we used cheddar and mozzarella).

 

  • For asparagus quiche, cook chopped onion and asparagus stalks (sliced into 1 inch long pieces) in a skillet with olive oil for 3-4 minutes or until softened. Add to the egg and cheese mixture. Season with nutmeg, salt, and pepper.

 

 

  • For zucchini quiche, cook zucchini and chopped onion in a skillet with olive oil until brown. Add vegetables to the egg mixture and season with basil flakes, garlic salt, salt and pepper.

 

 

  • Pour the egg/vegetable mixtures into a store-bought pie crust. (I’d recommend deep dish).

 

 

  • Bake quiche(s) at 375 for about 35 minutes, or until crust is brown and center is firm.

 

Tip: Before baking, place your pie tin(s) on a baking sheet. My egg spilled over a little bit, which is why I recommend buying deep-dish pie crusts, but the baking sheet saved me from a big mess!

We served the quiches with fruit salad.

Now we only have 28 more eggs to eat!

On an unrelated, but equally exciting note, I enjoyed a visit from these two lovely ladies in Atlanta this weekend. So grateful for Briana and Lauren!

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