A lot of us have been spending more time in the kitchen during this lockdown period. Personally, I have been enjoying cooking and baking and spending more time at the dinner table with my family. We always have to look at the positive side to any situation and always look for the silver lining. My silver lining has been this quality time with my family and helping my four-year old twins develop their social skills and table manners. They have also been helping with meal prep. They have learned how to crack an egg. This is difficult for many adults, so to have achieved this at this tender age is no small feat! My girls love eggs, so in honor of them and their egg cracking skills, this week’s recipe is the quiche.
This is another easy recipe and the ingredients can be substituted with your favorite things. For my version of quiche, you will need the following ingredients:
2 Tenderflake pie shells (found in the freezer aisle at the grocery store)
12 eggs (6 eggs per pie)
2 cups of shredded cheddar cheese
1 cup of heavy cream
1 cup of green onion, thinly sliced
1 cup of red pepper, thinly sliced
1 cup of mushrooms, thinly sliced
1 cup of cubed ham, turkey or chicken (you can leave out the meat for a vegetarian dish)
1 teaspoon of paprika
salt and pepper to taste
Preheat the oven to 350 degrees. Place pie shells in the oven until lightly browned. Remove them from the oven. Whisk eggs in a large bowl with heavy cream, paprika, salt and pepper. Keep whisking until completely blended and bubbles form on top. Place all the sliced and chopped vegetables and meats in the pie shells. Pour the egg mixture into the pie shells. Top each pie with the shredded cheese.
Bake for 30 minutes or until the egg mixture rises and the cheese has browned. Serve with a green salad and enjoy!
We hope you will give this easy egg dish a try. It makes a wonderful breakfast, lunch or dinner! We will be sharing the recipe on Microsoft Teams where you can access your English or French online classes.