Lately I’ve been trying to eat down the massive amount of food we seem to have in our house, mostly focusing on the pantry. However, our fridge and freezer seemed awfully full for a family of three so I was looking for a way to use up some existing items, such as a single pie crust, frozen broccoli, goat cheese and eggs. A quiche naturally came to mind. Normally, Toby would protest a dinner without some form of meat, but since we are both trying to eat a little healthier these days, he was pretty game for a vegetarian meal. Quiche is very adaptable to using whatever you have on hand so feel free to use this as a base to experiment with different veggies (kale, chard, zucchini, red peppers, etc) and cheeses (comte, gruyere, cheddar).
Broccoli, Spinach and Goat Cheese Quiche
Serves 4-6 for brunch or dinner
- 1 refrigerated pie crust (or frozen pie crust)
- 1 tablespoon butter
- 1 medium onion, cut in half moon slices
- 4 cloves garlic, minced
- 10 ounces fresh or frozen chopped broccoli
- 6 ounce bag of baby spinach
- 2 ounces goat cheese
- 4 eggs
- 3/4 cup whole milk
- 1/2 teaspoon salt
- 10 cherry tomatoes, halved
Prebake the pie crust in a pie pan according to the package directions, for at 450° for 10 minutes. Remove from oven and let cool. Meanwhile, whisk the eggs, milk and salt together and set aside.
Melt the butter in a large pan over medium high heat. Saute the onion until golden brown on all edges, about 10 minutes.
Add garlic, stir and cook for 1 minute. Add broccoli and cook for 2 minutes and then add the spinach and cook until wilted.
Evenly spread the sauteed veggie mix to the slightly cooled pie crust. Crumble the goat cheese on top of the veggies.
Slowly pour the egg mixture on the quiche. Add the halved cherry tomatoes to the top, cut side up.
Bake at 375° for 35 minutes. Cool slightly and then serve.