Leftover Veggies Quiche

I'm going to try posting more frequently during the next few weeks to share some of the things I'm doing with just pantry staples. Ohio went into a two-week shelter in place on March 23rd at midnight and we've been using exclusively items we already had at home ever since. I'm not well-stocked on baking essentials but I have a pretty decent amount of vegetarian staples which has helped. This quiche used all of the leftover fresh veggies that we still had from our last get together as well as some recipes that we had already created. You can make substitutions as needed to use up whatever is on it's way out. This made for a very easy breakfast or lunch since it was already pre-made and ready to go in the fridge.

A Vegetarian and Cooking original.

-1 premade pie crust (or make your own)
-4 ounces mushrooms, thinly sliced
-1 clove garlic, minced
-1/2 package baby kale
-4-5 grape tomatoes, halved
-8 eggs, beaten
-1/2 cup 1% milk
-1 tablespoon dijon mustard
-2 ounces garlic & herb goat cheese
-Salt and pepper

Press the prepared pie crust into a 9-inch pie pan.

Saute the mushrooms in a medium skillet over medium heat with a little bit of olive oil or cooking spray until reduced in size and browned (about 5-7 minutes) and then add the garlic to the skillet and saute for 1 minute. Remove from the heat.

Preheat the oven to 375°. In a medium-sized bowl whisk together the eggs, dijon mustard, 1% milk, a dash of black pepper, and a dash of salt until well blended. Pour in the mushrooms, garlic, and baby kale and stir. Pour the entire mixture into the pie crust and top the quiche with the sliced cherry tomatoes and herb goat cheese.

Bake for 45 minutes, checking halfway through to make sure that the crust is not getting too brown. Remove from the oven and let the quiche cool for 15 minutes before serving, or cool completely before storing.


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