Day 2 of conscious healthy eating is here. I know that I swore off bread and all of its deliciousness, but I had a pie crust in the refrigerator and didn't want it to suffer just because I decided to get all healthy.
I tried to think of ways to counteract all of the pie crusts carbohydrate goodness. So, I actioned a vegetable quiche with milk instead of cream. And much less cheese. I only used 3/4 of a cup. Baby steps...
Anyway, it was incredible. I'd do that again.
Every-Vegetable-But-The-Kitchen-Sink Quiche:
Ingredients:
- 3 eggs
- 1 cup of milk
- 1 zucchini
- 2 Campari tomatoes
- 4 mushrooms, crimini
- spinach, a handful of the bagged stuff
- 1 clove garlic
- 3/4 cup cheddar cheese, shredded
- Chop zucchini and mushrooms. Give them a quick saute, until both are soft. Add in a clove of chopped garlic at the end. Be sure not to burn the garlic.
- In a large mixing bowl, add 3 eggs and 1 cup of milk. Whisk until frothy.
- Throw in sauteed vegetables. Add sliced tomatoes, a handful of raw spinach, and cheese.
- Season with salt, pepper.
- Put this mixture into a pie crust.
- Bake at 375 degrees F for about 40 minutes or until firm.
- Enjoy!
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| Zucchini and Mushrooms |
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| Eggs, Milk, and Vegetables |
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| Before this baby went into the oven! |
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| The finished product! |
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