Quiche and Easy

Dinner tonight used up some vegetables hanging around – leeks (from our garden!), broccoli (grocery store) and corn (frozen) – as well as the last few eggs in the fridge, the rest of our cheddar block, and a frozen pie crust.

Enter.. Cooking Light’s Southwestern Broccoli Quiche

DSCN0510

My recipe: (adapted from Cooking Light)

  1. Bake thawed pie crust at 400 degrees for 10 minutes
  2. Sautee in olive oil:
    1. 1/2 cup sliced leeks
    2. 2 garlic cloves, smashed/crushed/whatever
  3. Then add:
    1. 1 cup frozen corn
    2. 1-2 cups broccoli, lightly steamed
    3. 1/2 tsp each cumin and oregano (dried)
  4. Cool mixture.
  5. Spread 3/4 cup shredded cheddar on pie crust
  6. Add veggie mixture on top
  7. Mix 1 cup evaporated, fat-free milk and 2 eggs, salt/pepper in bowl. Pour on top of veggies
  8. Bake at 350 for ~45 minutes.
  9. Cool before cutting, and enjoy!
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