Vegetable Quiche x CCUA

Submitted by: COLUMBIA CENTER FOR URBAN AGRICULTURE

*In partnership with: Missouri Foundation for Health, Boone County, Como Ag Park, and Americorps

Vegetable Quiche

1 - 1 1/2 dozen (12-18 raviolis)

Ingredients:

• 1 deep dish pie crust (frozen section) or make your own

• 1 c. sliced fresh veggies (asparagus, bell peppers, onions, tomatoes, mushrooms, fresh spinach)

• 1 c. shredded cheese (any type)

• 5 large eggs

• 1/2 c. heavy cream

• 1/2 c. whole milk

• 1/4 teaspoon of salt

• 2 cloves fresh garlic (or garlic powder)

• dash of Black Pepper

• fresh herbs (optional)
  
  

Instructions:

Thaw your pie crust for 10-15 minutes and preheat your oven to 375. If you are using leafy green vegetables, saute them in olive oil, garlic, and onion and layer all veggies at the bottom, and then top with cheese. Mix the eggs, cream, milk, salt, and pepper for one minute until your eggs are fluffy.

Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.

Sprinkle top with a little cheese and fresh herbs (optional). Bake for 35-45 minutes, until the center is firm.

Freezer Instructions:
Bake for 35-40 minutes, and then take out of the oven and cool to room temperature. Wrap tightly once cooled and mark the date and type of quiche. Quiche is good in the freezer for up to 3 months. Pull from the freezer, directly into the oven before it preheats. Turn the oven to 350 and back for 30-35 minutes until warm in the middle. Sometimes there is extra water, just pat off in the middle of baking.