Garden Quiche

It’s that time of year when I’m trying to figure out how to have tomatoes at every meal to keep up with my garden! Haha luckily I love having “breakfast for dinner”. Breakfast is just too good of a meal to have just once a day. And so whenever I am in need of a quick meal, I always pick a breakfast item. Tonight it was quiche. I tried to include all different areas of my garden harvest but feel free to create your own.

Ingredients

  • 1 9-inch pie crust (I like to have the rolled up pie crusts you can get in the refrigerated section at the grocery store. I’ll pull one out when I need pie crust fast and easy)
  • 1 cup (packed) sharp cheddar cheese, shredded (I’ve used Asiago and it’s delicious!)
  • 1/2 bundle green onions, chopped
  • 1-2 cups spinach, chopped
  • 1/4 cup fresh basil, chopped
  • 4 slice of bacon crumbled
  • most of a 10 ounce box of cherry tomatoes, halved (or however many you get from your garden and need to use up!)
  • 6 large eggs
  • 1 and 1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh basil, to garnish

Directions

  1. Preheat your oven to 375 degrees F. Use nonstick spray or butter to grease your pan. I like to use my tart pan because it creates a thin quiche that cooks quicker.
  2. Arrange the pie crust into a quiche pan or 9 inch pie pan. Trim the edges if necessary.
  3. Sprinkle cheddar cheese on the bottom of the crust.
  4. Sprinkle the chopped green onion over the cheese.
  5. Spread the chopped spinach over the green onions.
  6. Sprinkle 1/4 cup fresh basil next.
  7. Crumble the bacon and a prinkle over the basil.
  8. Use a serrated knife to halve most of the cherry tomatoes. Fit as many as you can on top of the quiche. I used maybe all but 10.
  9. In a large bowl or stand mixer, beat together 6 eggs, milk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.
  10. If your quiche pan separates, or if your quiche looks very full, make sure you place the dish on a baking sheet just in case it leaks or overflows.
  11. Bake at 375 for 30-45minutes, or until the top has started to brown and the quiche doesn’t wiggle when you shake it.
  12. Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!

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