Classy Quiche - Postpartum Style
I learned to make quiches when I was in college and working at a cafe in Northfield, MN. The cafe owner was a no-nonsense British lady who made sure things were done just-so! I guess I learned well, although quiches are so easy, because they are some of the most consistently requested meals on my postpartum support menu. Please alter for dietary restrictions; there are great gluten-free crusts at most health food stores, and you can add in onions and milk if your breastfed baby tolerates those things well.
Mama's Favorite Quiche (Makes 2)
1 package of frozen pie crusts (usually there are 2 crusts sold together)
1 dozen eggs
1 zucchini, diced
1 yellow squash, diced
1 bunch chard or spinach, chopped
1 red bell pepper, diced
1 c mushrooms, diced
1/2 c cherry tomatoes, cut in half
1-2 c grated cheese or cheese substitute
1 lb ground sausage (optional)
Salt and Pepper to taste
Preheat oven to 375 F
Chop and dice all veggies
Cook sausage in a large frying pan, stirring often to break into small crumbles.
Set out crusts in pie pans, divide the cheer and sprinkle it evenly on the bottom of crusts.
Once meat is fully cooked, put half of it in each crust.
Use the same frying pan to cook the veggies(except the tomatoes) all together until soft. Season with salt and pepper, and any herbs that might compliment your sausage flavoring (rosemary, basil, thyme, etc)
While the veggies cook, crack all 12 eggs into a bowl and whisk together with salt and pepper. Add 1/4 c milk if using.
Divide the cooked veggies between the 2 crusts, and top with sliced tomatoes.
Pour half of the egg mixture into each crust.
Carefully place each pie on a large cookie sheet and slide the whole she-bang into the oven.
Bake for 40 minutes, or until the center is set firmly.