Summer Herb and Veggie Quiche
I love this recipe for a summer quiche! It is so flavorful and goes perfectly with a fresh salad when you want a light, healthy, and garden fresh meal.
What you need:
- pie crust
- 1 bell pepper (green, red, or yellow), chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp. fresh basil (if you want to kick it up a notch, use lemon basil!)
- 4 eggs
- 1 cup milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups cheddar cheese (or pepper jack, depending on your preference)
- 1/3 cup parmesan cheese
- 2 Roma tomatoes cut into 1/4 inch slices
Bake the pic crust at 425 degrees F for 10 minutes. Saute bell peppers and garlic in oil and stir in basil after 5 minutes.
Whisk eggs, milk, salt and pepper in a bowl. Stir in vegetables, cheddar cheese and parmesan. Pour the mixture into the pie crust.
Lay tomato slices on top of the mixture. Bake at 425 degrees F for 60 minutes.
If you have more mixture than can fit in the pie crust, you can always use tortillas in muffin pans to make little snack sized versions!
I hope you enjoy the perfect blend of herbs, cheese, and fresh veggies in this great summer meal!
