Breakfast for 12
Spring Vegetable Quiche
Two crusted quiches hold sautéed vegetables, eggs, cream, and Gouda baked together until the centers are firm.
$1.33per serving $
70 minstart to table
12servings
Ingredients
- 1 tbsp butter
- 1 shallot
- 2 cups veggies - i used mushrooms
- 8 simply nature organic grade a cage free eggs
- 1 1/4 cup heavy cream
- 1 cup emporium selection specialty shredded gouda cheese
- 1 tsp salt (optional)
- 2 unbaked bakehouse creations pie crust
Steps
- Heat the oven to 375 F and place the two unbaked pie crusts in pie pans.
- Melt the butter in a skillet over medium heat, then cook the chopped shallot and vegetables for 6 to 8 minutes.
- Whisk the eggs, heavy cream, salt, and pepper in a bowl, then stir in the cooked vegetables and Gouda.
- Divide the filling between the crusts and bake at 375 F for 15 minutes.
- Lower the oven to 350 F and bake for 30 to 35 minutes, until the centers are firm.
- Cool both quiches for 15 minutes before cutting.
Main ingredient on sale this week? See what to make with eggs on sale.
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