Quiche - So Versatile
This easy, versatile version of quiche is great for breakfast, lunch or a snack.
This quiche was served for lunch with a tomato salad using chopped cherry tomatoes, Himalayan sea salt, garlic salt, ground pepper, olive oil, chopped parsley and a bit of balsamic.
Grated marble cheese
2 Tbsp olive oil
1/2 red pepper
1/3 large onion
handful fresh spinach or frozen spinach
Himalayan pink salt
1/2 cup milk
16 grinds of Himalayan sea salt
8 grinds of pepper
8 shakes of garlic powder
On the boat, space is scarce so I use silicone pans. They collapse but the food also pops out easily without additional grease on the pan or parchment paper. I used my square pan for this recipe.
Preheat oven to 350 degrees
STEP 1: Open the Pillsbury dough and cut it to the shape of your pan. Any additional dough can be rolled up into croissants to serve with your meal. Place tray in the oven and bake for 10-12 minutes. Should be slightly golden.
STEP 2: Chop up the red pepper and onion. Heat butter and oil in a frying pan, and add the chopped veggies. Add garlic powder, salt and pepper. Simmer on a lower heat for 10 mins.
The peppers and onions need a bit of time to absorb the spices. As they do they will get softer and mellow a bit.
STEP 3: Remove the baking pan from the oven and crumble cheese on top of the crust so that it melts.
STEP 4: Chop up spinach and add it to the soft, cooked veggies in the frying pan. By simply stirring the spinach in with the warm veggies will cook the spinach slightly. Perfect for putting it into the quiche.
STEP 5: Spread the cooked vegetables evenly over the pastry crust.
STEP 6: In a separate bowl, beat eggs together with milk and spices. Pour the mixture over the vegetables and crust.
STEP 7: Put the quiche into the oven for 15 mins. The quiche should be cooked through. Sprinkle additional cheese on top once it is out of the oven for a little extra flavour.
Also enjoy this quiche as a snack with some salsa and sour cream.