It has been overcast and drizzly all day here. Although it’s still far too warm and humid to really feel like Autumn, it has been a good day to be inside cooking, recipe hunting, and doing chores. About 11:00, after looking at about 2 dozen quiche recipes, I realized my tummy was rumbling and needed some food input. I combined what was in the fridge with the methods I had been reading and came up with a pretty tasty lunch! One of these days, I’ll start taking photos of my food, but today was not that day. By the time I thought of a photo, the plate was nearly empty.
1 9-inch refrigerated pie crust
1/2 cup milk
1/2 cup plain Greek yogurt
5-6 baby bella mushrooms, sliced
1/4-1/2 green pepper, seeded and finely chopped
1/4 yellow, or sweet, onion finely chopped
2T olive oil
1t Kosher salt
2t black pepper, divided
2t Italian seasoning mix, divided
3/4-1 cup shredded cheese or your choosing, we used Mexican 4 cheese blend
1. Pre-bake the pie crust according to package directions in a glass or metal pie plate. Mine called for 8-10 minutes at 450.
2. Adjust oven to 375, if needed
3. While crust is pre-baking, saute mushrooms, onion, and green pepper in olive oil until onion is translucent. Season with salt and half of the pepper and Italian seasoning.
4. While the crust cools for a moment, mix the eggs, yogurt, milk, 1t pepper, and 1 t Italian seasoning with a whisk. You want the eggs to be slightly beaten and for the yogurt to break down into small pieces.
5. Pour the egg mixture over the veggies in the pie shell
6. Sprinkle with shredded cheese
7. Bake at 375 for ~ 35-40 minutes until set in the center. You may have the put a piece of foil over top to prevent burning during the last few minutes.
We served the with mixed greens dressed with olive oil and balsamic vinegar. The salad was very good with the rich quiche. Hubby and I agree that this needs more veggies though, so feel free to increase any or all amounts. A definite keeper!