Quiche is one of my favorite dishes to make because it’s so versatile. You can add anything to the egg custard, meaning loaded full of veggies! This dish always reminds me of breakfast or brunch at grandma’s house plus all the tea parties we had.
I created this lighter version to avoid using half & half or heavy cream – this version uses 2% milk. I used plain frozen deep dish pie crust for the bottom. You could also buy a whole wheat pie crust shell. Other substitutions include using a different cheese or a mix of cheeses. My favorites to use are mozzarella and colby jack cheese. This is a vegetarian dish which you can easily make into meat lovers with lean ground meat. Lastly, if making a homemade pie crust, pre-bake the crust lined with parchment paper and weighted with dry beans or rice. If you don’t weigh down the crust, the sides might slip down from the oven heat.
Featured Veggies & Farms:
Chives, Scallions, Parsley, Eggs
Maya’s Farm, Crooked Sky, Pivot Produce, Whipstone Farms
From, Chef Courtney at Nutrition Thyme RD
www.nutritionthymerd.com
Chive and Scallion Quiche
Equipment
- mixing bowl
- Baking Sheet
- Cutting Board
Ingredients
- 1 each frozen pie crust deep dish
- 3 each eggs
- 1.5 cups 2% milk
- 1.5 cups mozzarella cheese shredded
- 2 tbsp scallions chopped
- 2 tbsp chives chopped
- 2 tbsp parsley chopped
- 2 tbsp flour
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400 F
- On a baking sheet, bake the frozen pie crust shell for 5-10 minutes, until slightly golden brown
- Then reduce oven temperature to 350 F
- In a bowl, whisk eggs, milk, salt, and black pepper
- In another bowl, mix shredded cheese, flour, scallions, chives, and parsley
- On the baking sheet, to the cooked crust shell, add the cheese mixture
- Pour over the milk mixture
- Bake quiche for 40-50 minutes, until custard is set and golden brown
