Another holiday, another quiche.
I don’t make quiche often because I love the buttery cheesiness. Not particularly healthy. So I save this dish for special, very special occasions.
After I finished baking the quiche I made sure to clean my house of all the fatty ingredients. I gave away everything! LOL! The quiche that I have left from our brunch will be sliced into very small individual servings and stored in the freezer. When I do have it I’ll make sure to have a huge green salad with it. Lol!
You will need: (this recipe will make two quiche pies)
1/2 stick of butter
2 1/2 cups milk (I used skim)
1/4 cup Cilantro
1/4 cup Basil
Frozen pie crust
Sautee veggies with butter until soft. Season with salt/pepper. Add hearty herbs (rosemary and thyme). Remove from heat, add cilantro and basil.
In a large mixing bowl beat eggs and milk. Add cheese. Lightly season mixture with salt/pepper.
Divide sautéed mixture into pie crusts. Pour egg and milk mixture into crusts. Gently stir the mixture in the pie crust.
Bake in a preheated 400 degree oven until firm.
Eat and enjoy!