Ingredients:
1 pie crust*
3 eggs
1/2 cup plain yogurt**
1 1/2 cup whole milk
green scallions
Cheese (smoked gouda or parmasean)
butter
tomatoes
garlic
red onions**
S&P
pimenton (the smokey kind)
Directions:
This is an easy vegetarian Quiche, that can be adapted to whatever leftover veggies you have.
Put eggs, yogurt, milk, 1-2 cloves garlic and 1-2 green scallions in a blender or food processor. If you want, you can add other vegetables.
Slice up the red onions and tomatoes. In a frying pan, melt butter and saute on low heat red onions and tomatoes together. Cover. (Again, you can saute something else)
Preheat oven to 350.
*Place pie crust in pie tin/dish, greasing the dish first. It might be a good idea to pre-bake the crust so the bottom stays crisp after baking the quiche, but this is up to you.
When the onions are browning, remove from heat. Put the tomatoes and onions in the pie crust first.
Then pour in the egg mixture.
Top the quiche with some cheese and pimenton. You can garnish with basil leaves or green scallions.
Bake for about 45 minutes; basically until the egg solidifies, and the crust and cheesy quiche top turn "golden brown".
*For mini-quiches, especially in Morocco, one can buy the mini-pizza molds
*Grease a baking sheet with vegetable oil and set the mini-quiches on that. Cook for less time.
**Once I used onion dip; you can stay flexible making variations with different vegetables.
1 pie crust*
3 eggs
1/2 cup plain yogurt**
1 1/2 cup whole milk
green scallions
Cheese (smoked gouda or parmasean)
butter
tomatoes
garlic
red onions**
S&P
pimenton (the smokey kind)
Directions:
This is an easy vegetarian Quiche, that can be adapted to whatever leftover veggies you have.
Put eggs, yogurt, milk, 1-2 cloves garlic and 1-2 green scallions in a blender or food processor. If you want, you can add other vegetables.
Slice up the red onions and tomatoes. In a frying pan, melt butter and saute on low heat red onions and tomatoes together. Cover. (Again, you can saute something else)
Preheat oven to 350.
*Place pie crust in pie tin/dish, greasing the dish first. It might be a good idea to pre-bake the crust so the bottom stays crisp after baking the quiche, but this is up to you.
When the onions are browning, remove from heat. Put the tomatoes and onions in the pie crust first.
Then pour in the egg mixture.
Top the quiche with some cheese and pimenton. You can garnish with basil leaves or green scallions.
Bake for about 45 minutes; basically until the egg solidifies, and the crust and cheesy quiche top turn "golden brown".
*For mini-quiches, especially in Morocco, one can buy the mini-pizza molds
*Grease a baking sheet with vegetable oil and set the mini-quiches on that. Cook for less time.
**Once I used onion dip; you can stay flexible making variations with different vegetables.
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