Quiche Recipe Under 30-Minute Prep Time
Hello Pretty Ladies,
How did your first week of May go? It flew by for me I can’t believe Mother’s Day is going to be here next week. Do you have fun plans? I haven’t figured out what I want to do yet:) the kids keep asking what I would like to do. Happy to just be together, but I guess there must be food:).
I created a couple of Mother’s Day gift guides over on my LIKEtoKNOW shop and on My Amazon Shop if you are needing some inspiration. Items I love and often give them as gifts as well.
Today’s in the “kitchen with D’Arcy” Sunday recipe share, I am sharing with you my easy no-fail Quiche Recipe Under 30-Minute Prep Time. This is not your traditional Quiche recipe. I have a couple of shortcuts that do not affect the taste of the quiche. My family loves this as part of a brunch (I served this at Easter) or as a yummy dinner served with a salad. You can alter the veggies and the cheeses to create several different variations, even add bacon or ham.
Recipe for Quiche
2 cups small mushrooms, sliced
1 1/2 cups mixed veggies, (such as raw spinach leaves and cooked broccoli and asparagus} I used Mushrooms & Spinach
6 large eggs, lightly beaten
1 1/4 cups heavy cream
1/2 cup green onion
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/4 teaspoon ground garlic
1/4 teaspoon kosher salt
5 to 6 grinds of black peppercorns
1/2 cup grated Gruyere cheese
1/4 cup grated white Cheddar
1/4 cup grated Parmigiano-Reggiano
frozen pie crust or pie dough (Bake as directed)
Directions
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Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
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Whisk eggs, heavy cream, thyme, salt, and pepper in a medium bowl. Fold in the mushroom, spinach, onion, garlic, seasonings, and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30-45 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve (I wrap the edges of the pie crust in foil until the middle is almost done.)
This is a very unconventional way to make Quiche, and I assure you it is so good and cuts time in half. I do not pre-cook the pie crust, nor do I pre-cook the veggies.
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