Basic Quiche

50 min · Serves 6

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• 19-inch pie crust, baked
• 1 cupchopped vegetables (broccoli, zucchini, or mushrooms)
• ½ cupshredded cheese
• 3large eggs, beaten
• 1 cupfat-free milk
• 2½ mlsalt
• 2½ mlground black pepper
• 2½ mlgarlic powder

How to cook it

1. Set your oven to 375 °F.
2. Grate the cheese and set it aside in a bowl.
3. Prepare your vegetables by chopping them into small pieces until you have 1 cup.
4. Sauté the vegetables briefly until they are tender but still retain a slight crunch.
5. Arrange the cooked vegetables and the shredded cheese inside the pre-baked pie crust.
6. In a separate bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
7. Pour the egg mixture evenly over the cheese and vegetables in the crust.
8. Bake for 30 to 40 minutes, checking for doneness by inserting a knife into the center; it should come out clean.
9. Allow the quiche to rest for 5 minutes before slicing and serving.

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