Ms. Lindsay and I have an early training run this morning so I resisted the many happy hour temptations last night and decided to stay in. Ugh. Since I had SO much time on my hands, seriously it was weird, I decided to make something a little more filling and fun for dinner – quiche. I’ve been watching so many cooking shows that feature Easter recipes and that I have had a serious craving for quiche all week. Plus, I got lunch with a coworker on Wednesday at my favorite french patisserie in the Loop – Toni Patisserie & Cafe – and she ordered a quiche that looked heavenly.
Thus, it needed to happen. After looking up a bunch of different recipes, I figured that I could basically just throw whatever I had in my fridge into some pie crust, add some cheese, eggs and almond milk and call it a day. And so on the fifth day Lindsay created a Zucchini, Turkey Bacon & Cheddar Quiche.
- 2 cups sliced zucchini
- 2 cups sliced mushrooms
- 1 tbs. extra virgin olive oil
- 1 cup unsweetened almond milk
- 1 tsp. salt
- 1 tsp. black pepper
- 3 slices organic turkey bacon, cooked and crumbled
- 3 large eggs
- 3 large egg whites
- 1/2 cup shredded sharp cheddar
- 1/4 cup fresh basil, shredded
- Frozen whole wheat pie crust (YUP, I used a frozen pie crust) I suppose I could have made a batch of my Farmor’s homemade pie crust but ugh, I gave up happy hour let me have one shortcut! ;)
- Preheat the oven to 400 degrees
- Let the frozen pie crust thaw for 10 minutes and then pierce the bottom of the crust with a fork
- Bake pie crust for 10 minutes and then pull out to rest
- Reduce oven to 350 degrees
- Prepare the filling, heat a large non-stick saute pan over medium high heat. Add olive oil, zucchini and mushrooms and saute for 5 minutes. Let the mixture cool slightly.
- Combine the almond milk, salt, pepper, turkey bacon, eggs and basil with a whisk. Pour the squash mixture into the pie crust and spread evenly. Top mixture with shredded cheddar cheese and then pour the egg mixture over the cheese.
- Bake for 45 minutes at 350 degrees or until the filling is set.
- Let quiche cool for 10 minutes – dig in and ENJOY!
Hopefully this meal serves me well on my long run! Bon Appetit!