Vegetable Quiche
Active Time: 15 to 20 minutes
Total Time: 60 minutes
6-8 Servings
- Flued Pie Mold
- Medium Perforated Baking Sheet
- Mini Whisk
- Sel Gris Salt
- Pep Rally Peppermill
- Eco Chop
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Ingredients
- 8 eggs beaten
- 3/4 cup Greek yogurt
- 1 cup shredded fontina cheese
- 2 cups baby spinach
- 1/2 cup fresh basil, chopped
- One yellow onion
- 1/2 cup broccoli
- 12 grape tomatoes cut in half
- Salt and pepper to taste
Instructions
- Preheat oven to 375 °F.
- Place the Fluted Pie Mold on top of a Medium Perforated Baking Sheet and set aside.
- In a mixing bowl, whisk egg, Greek yogurt, and cheese.
- Add spinach to the mixture, stir.
- Place basil in Eco Chop, pull 10 times and add to the mixture.
- Repeat in Eco Chop with onions and add to the mixture.
- Repeat in Eco Chop with the broccoli and add to the mixture.
- Pour mixture into Fluted Pie Mold.
- Top with tomatoes, salt, and pepper to taste.
- Bake for 45 minutes or until the center is set.
Enjoy cooking from our bon COOK kitchen to yours!
