I’ve been ill recently and to amuse myself while I lie on the sofa, I’ve been scrolling through random Instagram feeds from across the world. Today I came across someone who lives in the French Alps, and I saw a picture of a quiche that she had made. I thought…oooh, that would make great lunches for the week!
I’ve been eating my Greek Salad almost every day for at least the past 3 weeks (possibly 4 weeks), and I am finally ready for a change. But a vegetable-rich change! So I looked through my fridge and pantry and pulled out some veggies. I had some baby tomatoes, a few baby carrots, some onions, some dried arugula (if I can’t eat my greens fast enough, I’ll just dehydrate them to throw in my cooking or smoothies at a later date). I also had half a package of goat cheese, some eggs that were getting a bit old, and the last of some milk and cream. In other words, I tossed together bits of this and that! (Hence the name, this-and-that quiche.)
You can make this quiche too! I’ve put down the amounts of the vegetables that I used, but you can easily substitute in whatever veggies you have on hand. You could even use frozen vegetables that you’ve cooked and drained, and of course you can use whatever cheese you have on hand (just grate it or cube it).
Let’s get to making some quiche!
This-and-That Veggie & Goat Cheese Quiche
A great dish to use up bits of veggies and whatever you have in your fridge!
- 1 onion
- 3/4 c. baby tomatoes
- 1 tbsp. dried arugula (or any greens you have on hand)
- 1/2 pkg. goat cheese
- 1 tbsp. sliced baby carrots
- 1 tbsp. butter
- 4 eggs
- 1 tbsp. cream
- 4 tbsp. milk
- 1 pie crust (I used my favourite vodka pie crust)
Slice the onions and saute on low medium heat for 15 minutes or until mostly golden and translucent. Add the baby tomatoes after you've pricked them with a fork (this helps the juices escape and caramelize) as well as the carrots. Saute all together until the carrots can be easily pierced with a fork, and the tomatoes are more wizened than plump.
Mix the eggs, milk, and cream together. Stir in the arugula.
Place the crust in a pie pan. Sprinkle the goat cheese in crumbles on the pie crust. Cover with the sautéed vegetables. Pour the egg mixture over everything, and baked in a 400 degree oven for 15-20 minutes or until the crust is golden brown and the egg mixture is golden and top and fully set when pierced with a fork.
This is the best pie crust to use: my vodka pie crust! Buttery and flaky and just plain yummy!
Serve with a side salad and enjoy! I’ve packed most of this for lunches for the coming week, but of course it’s just as yummy when served as dinner!
Next Post: Copycat Peach Yoplait, I think. High in calcium and yummy peach flavour!
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