Christmas was a hit and it all started with some pretty delish quiches. One vegetarian. One meat. But, quiche is not just for Christmas morning. They can be enjoyed all year long. And, you can serve them for breakfast, lunch or dinner. Serve with a simple green salad and a side of fruit and you have a meal! 🙌🏻
VEGETARIAN QUICHE INGREDIENTS
1 Frozen Pie Shell, Thawed
6 Large Eggs
1/4 Heavy Whipping Cream
1 Tsp Fresh Ground Nutmeg
Pinch Salt
Several Cranks Black Pepper
1 Tsp Olive Oil
1/4 Cup Shaved Brussels Sprouts
1/4 Cup Cherry Tomatoes, Halved
1/4 Cup Chives, Chopped
1/4 Cup Sweet Peppers, Chopped
1/4 Cup Baby Spinach, Chopped
1/2 Cup Gruyère Cheese, Shredded
MEAT QUICHE INGREDIENTS
1 Frozen Pie Shell, Thawed
6 Large Eggs
1/4 Heavy Whipping Cream
1 Tsp Fresh Ground Nutmeg
Pinch Salt
Several Cranks Black Pepper
1/2 Cup Cooked and Crumbled Bacon
1/4 Cup Baby Spinach, Chopped
1/4 Cup Hatch Green Chiles
1/2 Cup Sharp Cheddar Cheese, Shredded
Remove frozen pie shells from freezer and allow to thaw on counter for a minimum of 45 minutes.
Preheat oven to 350.
In two large bowls, mix each set of ingredients. Start with eggs, whipping cream, nutmeg, salt & pepper. Whisk until blended.
Pour half of the egg mixture in to one pie shell. The remainder in the other.
For the vegetarian version, add all vegetables, except for the spinach, to a pan with a little bit of olive oil. Sauté with a salt & pepper until slightly roasted. Add sautéed veggies to egg mixture. Add cheese, top with spinach, and mix around until all veggies are coated with eggs mixture. Top with a little more cheese if desired.
For the meat version, top egg mixture with bacon, hatch green chiles, spinach and cheese. mix around until all veggies are coated with eggs mixture. Top with a little more cheese if desired.
Put into a 350 degree oven for 30-40 minutes or until eggs are no longer wobbly. Allow to rest for 5-10 minutes, slice, serve and enjoy.
