Tuesday, September 11, 2012

Garden Veggie Quiche

Mmmm... was dinner yummy! 

Here's the recipe.

Shredded hasbrowns, enough to cover bottom of pan
4 large eggs, (I used 5 medium)
3/4 cup milk (I used skim)
pinch of rosemary
pinch of thyme
chives to taste (I used 3 fresh "leaves?")
1/2 cup ham
1 cup shredded cheddar cheese, divided.
1/2 to 1 cup of shredded zuchini

Press thawed hashbrowns into bottom of a well greased pie pan. Set oven to 400 and place hashbrowns in oven while it pre-heats.

Meanwhile, beat eggs, milk, rosemary, thyme, and chives. Chop ham and shred zucchini (I also peeled mine to make it more kid friendly.)

When hashbrown crust starts to brown around edges (about 30 minutes), remove.  On top of crust layer 1/2 cup cheese, zucchini, ham, and remaining cheese. Pour egg mixture over top.

Bake 400 for 30 minutes or until top is brown and eggs are cooked.  I can't use the "knife comes out clean" method for quiche, because I'm not smart enough to know if it is juice from the zucchini or ham or if it's melted cheese stuck to the knife. I bought a thermometer and religiously use that for testing meat and eggs-- 165 is considered safe for most foods.

Next time I'm going to remember to put some of my dried tomato slices on top. They'll help absorb the extra moisture, too. If you don't have dried, just use fresh.

VERDICT: I loved it. Gameboy ate it--which completely surprised me-- and so did BusyBee. Eldest LegoLad tried it but did like it. Mr. L2D said "yeah" when asked if he liked it. 4 out of 5 is better than most meals I make! Woohoo!  I made one for my gluten-free neighbor, her family loved it too!


**linked at Frugal By Choice's Mostly Homemade Monday

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