Broccoli-Carrot Quiche

To be honest, I’ve really never eaten quiche before, so I was pleasantly surprised at how good it tasted when I tried this recipe last Wednesday. It was very easy to put together and not too heavy. The filling is lovely- silky and creamy, and the Dijon mustard gives it a little bit of a tang. I used broccoli and carrots, but to be honest, any vegetables will do. You can also add cheese (or meat) if you like, but I didn’t miss it.










Broccoli-Carrot Quiche (a conglomeration of several recipes)

9” piecrust*
2 cups cooked chopped broccoli 
½ cup cooked sliced baby carrots
1 cup milk
3 large eggs
2 tbs Dijon mustard
½ tsp salt

•Preheat the oven to 350°F.

•In a large mixing bowl, beat milk, eggs, mustard, salt, and pepper together.

•Scatter broccoli and carrots onto piecrust, and pour the egg mixture on top.

•Bake for about 50 mins, or until quiche is set in the middle. Cool 10 mins before serving.

• Enjoy!


* For my quiche, I created an olive-oil whole wheat crust, inspired from this one. It was nutty and tasty, but a little tough, although it softened after sitting in the fridge for a day.

The piecrust in question

The piecrust in question

the whole pie

the whole pie

cross section of a quiche

cross section of a quiche

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