Make It: Broccoli Cheese Quiche

 VEGETARIAN/REGULAR

Broccoli Cheese

Quiche

Ready in 30 minutes

Serves 4 (each quiche)

723 calories 

Ingredients

• 4 cups broccoli florets, about 1 pound

• 10 large eggs

• 1 1/2 cups whole milk

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups shredded cheddar cheese

• 2 deep dish frozen pie crusts

• plastic wrap

• aluminum foil

Preparation

1. Place 1-2 cups of water in the bottom of a small pot. Add the broccoli, cover, and bring to a boil. Cook the broccoli until crisp-tender, about 4 minutes. Transfer broccoli to a colander, rinse with cool water, and drain. Chop broccoli into small pieces.

2. In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the chopped broccoli and cheddar cheese. Pour into the prepared pie shell.

3. Bake on a lower oven rack for 30 minutes. Let cool. 

Cover with plastic wrap and then aluminum foil. Freeze.

Make It: Mushroom Quiche

 VEGETARIAN/REGULAR

Mushroom

Quiche

Ready in 30 minutes

Serves 4 (each quiche)

723 calories 

Ingredients

• 4 Tab. flour

• 2 cup milk

• 4 eggs

• 2 pinches salt

• 16 ounces cheese, cut into small bits

• 8 ounces mushrooms

• 2 deep dish frozen pie crusts

• plastic wrap

• aluminum foil

Preparation

1. Mix the flour with the milk by diluting first with a little milk, and then gradually adding the rest so that there are no lumps. Beat the eggs. Combine liquid and eggs, beating together until well mixed.

2. Place a layer of a little more than half the mushrooms on the bottom of the pastry crust. Layer cheese on top. Layer basic quiche filling on top. Top with the rest of the mushrooms.

Bake on a lower oven rack for 30 minutes. Let cool.

Make It: Zucchini Quiche

 VEGETARIAN/REGULAR

Zucchini Quiche

Ready in 30 minutes

Serves 4 (each quiche)

723 calories 

Ingredients

• 4 eggs

• 8 cups (6) zucchini, thinly sliced

• 1 onion, thinly sliced

• 3 Tab. butter

• 2 cups Mozzarella cheese, shredded

• 2 tea. Dried parsley

• ½ tea. Garlic powder

• ½ tea. oregano

• ½ tea. Dried basil

• ½ tea. Salt

• ¼ tea. Pepper

• 2 tea. Prepared mustard

• 2 deep dish frozen pie crusts

• plastic wrap

• aluminum foil

Preparation

1. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly. 

2. In a large bowl, whisk eggs and seasonings until blended. Stir in the cheese and zucchini-onion mixture.

3. Spread mustard over pastry shell; add filling.

4. Bake on a lower oven rack for 30 minutes. Let cool. 

5. Cover with plastic wrap and then aluminum foil. Freeze.

Make It: Sundried Tomato and Spinach Quiche

 VEGETARIAN/REGULAR

Sundried Tomato and Spinach Quiche

Ready in 30 minutes

Serves 4 (each quiche)

723 calories 

Ingredients

• 10 eggs

• 2 cups heavy whipping cream

• 1/2 cup sun dried tomatoes, sliced or chopped

• 1 cup spinach chopped

• 1/2 cup Swiss cheese shredded

• salt

• 2 deep dish frozen pie crusts

• plastic wrap

• aluminum foil

Preparation

1. In a medium sized bowl, whisk the eggs, and add in cream, sun dried tomatoes, spinach, cheese and salt. Mix well.

2. Pour into frozen pie shells.

3. Place pie tins on a cookie sheet and bake in a 350° oven for 40-45 minutes until the top is golden brown.

Let cool. Cover with plastic wrap and then aluminum foil. Freeze.