Eat Happy: Personal Sized Vegetable Quiche

One of my New Years resolutions was to eat at least a serving of vegetables every day. I know, I know, you’re supposed to eat like 9 servings of vegetables every day but its a big deal for me to subsist on something other than macaroni and cheese when I’m not cooking for MysteryMan, so this is a big step for me.

It’s not that I don’t like vegetables, it’s just that I don’t often take the time to cook for myself like I should, so you can expect a smattering of new food ideas (you can’t really call them recipes, because I’m not good with measurements and giving directions) that include vegetables if you’re interested.

As for the “personal sized” quiches, I pretty much made this one up, so proceede at your own risk.

What I used:

little pie pans
pre made pie crust
veggies (I used mushrooms, zuchini, red peper, a little bit of onion, and a even smaller amount of garlic)
spices (I used a little cayene pepper on the veggies & salt, pepper and a pinch of dill in the eggs. Why dill? Why not?)
an egg
milk
cheese
anything else you want in your quiche… bacon or ham if you are a carnivore maybe

What I did:

Step 1: Personal Pie Crust

Preheat oven to 450.

Mini pie pan…

Mini pie pan with half a crust in it….

Crust finagled into mini pie pan…

I just tucked the crust under and did a fancy little pinch design around the end but you could probably trim it if you want less carbs.

Then, my tip from Betty C, put tinfoil tightly around crust and bake for 10 minutes or so.

Betty probably did it nicer than I do, but I use power tools better than she did, so we’ll consider this one even Crocker.

After ten minutes I took the foil off and let it bake for like 3 more minutes to get a little more done. I didn’t want it to get soggy with the egg mixture.

Meanwhile, back at the Bat Cave…

Step 2: Filling

While the crust was baking I chopped up my veggies into smaller-then-quarter-inch pieces and mixed the veggies with a little cayene pepper.

When the crust was done I turned the oven down to 350 and then filled the crust will all my goodies including a nice helping of cheese…

Then I whisked together an egg and a 1/2 cup of milk, added some salt, pepper, and a pinch of dill…

And poured it over the top. With these size pans that amount of egg mixture will probably do 2 quiches…

I had no idea about cooking times, but I kept mine in the oven for about 45 minutes at 350.

For those 45 minutes you can do whatever you like… fold laundry, read a good book, clean up the mess you just made in your kitchen… I chose to start tearing down the walls of my half-bath in the basement, but hey, that’s me.

And, 45 minutes later, Voila!