It’s been a minute since I’ve shared a recipe! Feels good to be back sharing what I’m cooking and enjoying. Things have been a little more chaotic around here (hello newborn life!), so we’ve really been sticking with tried and true, quick recipes that we know and love. One of my favorite things about quiche is that it makes a perfect meal any time of day. It’s one of my favorite things to bring friends when they have babies. Takes minutes to heat up and it’s filling!
For dinner I pair it with a simple green salad – fresh greens, a drizzle of olive oil and a squeeze of lemon. There are plenty of recipes for homemade crusts, but I’m all about working smarter not harder, and I always buy the refrigerated pie crust dough from the grocery store. Keep things simple!
With the exception of the Gruyere cheese, I used ingredients that I had in our fridge for this recipe. You can always switch it up and use ingredients you love! I didn’t really follow a recipe for the main filling ingredients (cheese, tomatoes, etc) and just eyeballed it.
| Servings |
|
- 1 pre-made pie crust
- 6 eggs lightly beaten
- 1/2 pint cherry tomatoes
- 1/2 tbsp olive oil
- 1 1/2 cups milk
- 1/4-1/3 cup sliced sundried tomatoes
- 1/2-3/4 cup grated Gruyere cheese
- 1/3 cup grated white cheddar cheese
- 3-4 pieces sliced fresh prosciutto
- 3 tbsp chopped fresh parsley
- 1 tsp dried basil
- salt & pepper
Ingredients
Crust
Filling
|
|
- Place pie crust in deep dish pie pan. Preheat oven to 350 F
- In a small pan heat the olive oil. Add the cherry tomatoes and over medium heat cook for a few minutes until they begin to soften and burst. Remove from heat, sprinkle with a tiny pinch of salt and set aside.
- In a large mixing bowl combine all remaining filling ingredients. Add in the cherry tomatoes. Stir to evenly combine
- Pour mixture into pie crust and bake for 55-60 minutes. Let cool and enjoy!
*I used 2% milk to give a creamier consistency vs almond milk. Half and half or heavy whipping cream are two options for richer flavor
