A quick quiche is one of those crowd-pleasing recipes that you can whip up in a pinch and alter to fit almost any dietary restriction. A classic quiche involves a pie crust, eggs, and veggies. In our quiche recipe, we added a twist with a Chef Soraya bowl for a little flavor and nutrient boost!
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Trying to find a way to use up leftover veggies? Try whipping up a quick quiche with a Chef Soraya bowl base! All you need is a pastry shell, eggs, a Chef Soraya bowl, and whatever veggies you have on hand! It takes minutes to make and cooks in just 25 minutes at 425 degrees! There are no limits to the combinations you can make! Give it a try and let us know what you come up with!⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #chefsoraya #eatwelllivewell #tasty #recipe #protien #wellandgood #macromeal #foodhackfriday #recipe #weeknightmeal #quickmeals #macromeals
Quiche are very handy in using up leftover veggies and protein from your refrigerator, with a pie crust and few eggs you can get creative and throw together a meal that tastes great, so you don’t have to waste that last half a head of broccoli or a few left over peppers! And, by adding a Chef Soraya bowl, you can tie it all together. If you’re looking for a fully plant-based alternative to avoid using eggs, tofu quiche is another great alternative. There are also vegan and gluten free pie crusts available that are just as delicious!
We made two sample recipes to show you how versatile a quiche can really be. To begin, make sure your Chef Soraya bowl is rehydrated. Add boiling water to the fill line and cover. Or, you can add water to the fill line and microwave uncovered for 2 minutes. With either method, cover the bowl with a lid after the water is heated and your bowl will be ready in about 10 minutes.
Next, get out your pie crust. You can keep a prepared pie crust in your freezer for just this occasion or you can whip one up yourself! Defrost or use frozen pie crust depending upon instructions. Preheat your oven to 425 degrees. To the empty shell, add your cooked Chef Soraya bowl. Next, add your veggies. If you’re adding cruciferous vegetables like broccoli or cauliflower, we recommend you soften them first in sauté pan to ensure they cook thoroughly in the quiche. You can mix your Chef Soraya bowl in with the veggies or you can just pile them right on top. You can also add your choice of cheese at this step.
Next, if you’re using eggs, beat 6 eggs in a separate bowl. When you’ve added all your ingredients to the pan, you can pour your eggs over top. The final step before it goes in the oven is a little decoration. We added strips of thinly sliced poblano peppers to the very top to add flavor and color. You can also add a layer of cheese that will brown in the oven if that’s your preference.
Place your quiche on the center rack and bake for about 25 minutes at 425 degrees. You may need to add additional time if your quiche is still a little wiggly after 25 minutes. Your quiche should be slightly firm to the touch, you can also insert a toothpick or knife in the center to check for doneness. Similar to a cake or pie, in fully cooked quiche the knife should come out fairly clean when done. When your quiche is fully cooked, allow it to cool slightly before serving and enjoy!