Welcome to The Pink Kitchen.....where life is fashionably delicious!!!

Tuesday, February 28, 2012

Very Veggie-ful

Is it Winter? I'm confused! It's been almost 60 degrees every day and my little flowers are popping up everywhere outside. What's going on? WHO STOLE WINTER??? I keep thinking it's Spring already. That's ok, since the sooner Spring gets here, the sooner I can wear my new white skinny jeans and all my cute sandals! YAY! :) So since Spring will be here before we know it, here is a nice colorful quiche to put you in the mood for all the bright and beautiful colors of Spring! You can basically use any type of vegetable in this recipe. What ever you have on hand will work. This recipe makes 2 so invite some friends over and share nicely! 

Fresh Vegetable Quiche


8 oz. mushrooms, sliced
1 small head of broccoli, cut into small florets
1/2 pint cherry tomatoes, halved
2 small zucchinis, diced
1/2 small onion, finely chopped
1 clove garlic, finely chopped
Salt and pepper to taste
2 pie crusts
12 large eggs
1/2 cup half-n-half
2 cups shredded mild cheddar cheese
2 tablespoons butter
1 tablespoon olive oil

1. Preheat oven to 350 degrees. Place pie crusts in 2 pie plates and poke the bottoms with a fork. Bake for 15 minutes until just beginning to brown. Remove from oven and set aside.
2. Melt 2 Tbsp butter in a saute pan over medium heat. Add chopped onion and cook until translucent and tender. Stir in garlic and zucchini and olive oil. Cook until zucchini begins to soften, but is not completely tender. 
3. Next, stir in broccoli and cook until it turns a bright green color. Add tomatoes and mushrooms and stir until mushrooms are just starting to soften. Season with salt and pepper to taste. (None of the veggies need to completely cook at this point. They will finish cooking as the quiche bakes in the oven.)
4. In a large bowl, whisk together eggs and half-n-half. Add half the veggie mixture to each pie crust.
5. Pour half the egg mixture evenly over the veggies in each pie crust.
6. Top each quiche with 1 cup shredded cheddar cheese.
7. Bake at 350 degrees for 40-45 minutes until set and cheese is melted. Let sit 10 minutes before slicing.

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