*The fun thing is that you can mix up the veggies and cheeses and make it your own pretty easily. Just stick to the same measurements and send me a message on Insta or facebook if you have any questions.
1.) Pre-heat oven to 375° F
2.) Prepare pie pan/dish with a non-stick spray and then press pre-made pie crust into the bottom.
3.) With a fork, gently poke the bottom of crust all over to perforate.
4.) While oven pre-heats, also heat a small skillet to a medium temp with the 1 T of olive oil.
5.) In the small skillet add the sliced onions and the mushrooms. Cook till onions are translucent and then add the broccoli to the same skillet with the onions.
6.) With the veggies, add the 2 T of melted butter.
7.) Pull off of the stove and allow to cool to room temperature. (Veggies don’t need to be over cooked because they’ll be baked right after they cook. You’re just pre-cooking for a little more flavor)
8.) In a bowl whisk together the eggs, milk, and spices. Seasoning the eggs is best.
9.) Sprinkle ham or bacon over the bottom of the pie crust.
10.) Evenly spread out the cooled and cooked veggies over top ham in pie crust.
11.) Sprinkle ham and veggies with the shredded Swiss cheese.
12.) Pour whisked egg mixture over top of veggies and give the pan a gentle shake to ensure the eggs reach the bottom evenly around all the pie goodness.
13.) Top uncooked quiche with Parmesan and bake.
14.) Bake for 35-45 minutes on 375° F until the outer rim is completely set and the middle is only very slightly jiggly.
15.) Allow to set on the counter for at least 20 minutes (before digging in) to finish setting.
16.) Enjoy with all of your favorites or impress the socks off of someone. Happy Quiche-ing!
*Can be pre-made the day before and reheated with foil covering the top. As well as for under a minute a slice in the microwave. Definitely turns out the best made fresh if serving a crowd.
- 7 regular sized eggs
- 1 cup of milk (I used whole)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried basil
- Half of an onion sliced
- 2 T melted butter
- 4 large baby Bella mushrooms sliced
- 1/2 cup chopped broccoli florets
- 1/3 cup chopped ham or pre-cooked chopped bacon (*can also omit for vegetarian option)
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Parmesan cheese
- Pre-made pie crust
- 1 T olive oil
1.) Pre-heat oven to 375° F
2.) Prepare pie pan/dish with a non-stick spray and then press pre-made pie crust into the bottom.
3.) With a fork, gently poke the bottom of crust all over to perforate.
4.) While oven pre-heats, also heat a small skillet to a medium temp with the 1 T of olive oil.
5.) In the small skillet add the sliced onions and the mushrooms. Cook till onions are translucent and then add the broccoli to the same skillet with the onions.
6.) With the veggies, add the 2 T of melted butter.
7.) Pull off of the stove and allow to cool to room temperature. (Veggies don’t need to be over cooked because they’ll be baked right after they cook. You’re just pre-cooking for a little more flavor)
8.) In a bowl whisk together the eggs, milk, and spices. Seasoning the eggs is best.
9.) Sprinkle ham or bacon over the bottom of the pie crust.
10.) Evenly spread out the cooled and cooked veggies over top ham in pie crust.
11.) Sprinkle ham and veggies with the shredded Swiss cheese.
12.) Pour whisked egg mixture over top of veggies and give the pan a gentle shake to ensure the eggs reach the bottom evenly around all the pie goodness.
13.) Top uncooked quiche with Parmesan and bake.
14.) Bake for 35-45 minutes on 375° F until the outer rim is completely set and the middle is only very slightly jiggly.
15.) Allow to set on the counter for at least 20 minutes (before digging in) to finish setting.
16.) Enjoy with all of your favorites or impress the socks off of someone. Happy Quiche-ing!
*Can be pre-made the day before and reheated with foil covering the top. As well as for under a minute a slice in the microwave. Definitely turns out the best made fresh if serving a crowd.
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