One of my favorite dinners that’s healthy, easy and uses up any leftover protein and veggies from the week is Quiche! I always have a gluten-free frozen pie crust in the freezer just in case.
All you need for this recipe is eggs, milk, a frozen pie crust and whatever cheese, veggies or meat you want to put in!
- frozen pie crust (I like the Wholly Gluten Free Pie Crust from Wholly Wholesome – can usually find at Whole Foods)
- 4 Eggs
- 3/4 cup Whole Milk
- any veggies you have (last night we used broccoli and mushrooms because well, they were going bad any day now!)
- any cheese you have (we used goat cheese – you also can make with no cheese)
Preheat oven to 375.
Sautee veggies (I used to skip this step until I realized that it will ultimately make your Quiche super-duper watery)
*toddler tip: the smaller you chop the veggies, the harder it is for them to pick them out and not eat them.
Whisk 4 eggs. Add milk. Add salt & pepper (to taste: I usually use about 1/4 tsp salt and 1/4 tsp pepper) Add in cheese. Add in cooked veggies.
Place pie crust on foil lined baking sheet. (This is a recent discovery and saves you hours of soaking, scrubbing and ultimately failing to get any spilled crusted egg residue off of your baking sheets.) Pour egg mixture into pie crust. Be careful as you do this because it will be VERY full.
Cook it. Bake on 375 for about 45 minutes or until you can put a knife in and it comes out completely clean. Honestly, most Quiche recipes call for 40-45 min, but our oven takes closer to 55-60 min, so don’t be alarmed if it takes a bit longer.
Let sit for 5 minutes, then cut and eat!
*Cooking with Kids – how little ones can help!
- Washing veggies
- Whisking eggs
- Mixing in ingredients. Older kids will love helping measure out salt, pepper and milk (for little ones I suggest measuring yourself and then letting them pour them in.)