- 45 MINUTES
- MAKES 2 SERVINGS
- EASY-PEASY
Say yes to one pot cooking! This simple quiche recipe feeds both, vegetarians & meat lovers. This particular recipe makes two hearty servings featuring carrots, potatoes and beets. It’s gluten free, super simple and it’ll take you no more than 45 minutes (including prep & baking time) to make this basic quiche. Go ahead, and cook this yummy, nutritious, easy quiche recipe for yourself or your loved ones. Enjoy!
SIMPLE QUICHE RECIPE:
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SIMPLE QUICHE RECIPE:
Ingredients
- 4 medium size carrots, any kind (washed, unpeeled, cut in small cubes)
- 3 medium size potatoes, any kind (washed, unpeeled, cut in small cubes)
- 1 large beet, any kind (washed, unpeeled, cut in small cubes)
- 4 eggs
- 1 cup hard cheese (any kind)
- 1 tablespoon salt
- Dry herbs, any kind (I used 1 heaping tablespoon of marjoram)
- Crushed garlic: optional (I used one clove for this batch)
VARIATION TIP
This recipe is totally flexible! If you don’t like suggested veggies, feel free to swap anything for other options such as broccoli, peppers, chopped spinach, mushrooms, onions etc. That’s what I do depending on what I have in the fridge!
SERVING TIP
Enjoy plain as-is or serve with a hearty veggie salad. 😉
MEAT LOVERS TIP
Add chopped up sausage, bacon, chicken, smoked salmon………as you please. Just throw it in the mix bowl with chopped steamed veggies.
FOOD FOR THOUGHT
With regards to potatoes, I choose organic versions as much as possible to reduce my exposure to toxic pesticides. As for eggs, I like to give preference to pastured eggs (grass fed) or free range organic eggs to minimize dietary exposure of pesticides and antibiotics. PS: In case you're interested, review the EWG's Shopper's Guide to Pesticides in Produce. Just click on the "FOOD FOR THOUGHT" title above to be redirected.
SIMPLE QUICHE RECIPE:
Cooking Directions
- Preheat the oven for 350°F (177°C)
- Grease the inner corners of the baking pan (I like to use coconut oil & a regular 5 cup banana bread style baking pan size)
- Steam the chopped potatoes, carrots and beets till soft with a fork test (approx. 20 minutes)
- Crack the eggs into a deeper bowl & beat with a whisk or a fork
- Add salt & herbs to that egg mix
- Finely grate the cheese, set a quarter of that amount aside for later & add the remaining ¾ to that egg-salt-herb mix
- Beat the salt-herb-cheese-egg mixture well with a whisk or a fork
- Add crushed garlic if you’re using it
- Mix the steamed veggies with the egg mixture in a larger bowl (I like to use two spatula flippers for tossing)
- Put the veggie/eggs mix into a greased baking pan & bake in preheated oven for 20 minutes
- 20 minutes later, open the oven and sprinkle that remaining amount of cheese over the quiche top
- Put the pan back into the oven and broil on “low” for 5 minutes or until the top cheese layer is lightly browned
STORING TIP
If you’re not going to eat the whole quiche right after making it or if you plan to cook it in advance to enjoy later, you can put the whole pan with the quiche into a fridge, cover with a plastic wrap and consume within 48 hours. Just make sure to let the pan with the quiche to cool down a little bit on top of the stove, before transferring into the fridge.
Ahoy, I'm Eva!
Using my holistic nutrition savvy and psycho-spiritual point of view, I help you find and unapologetically follow your own nutritional mojo.
