Kayla's Country Quiche

Being married now and having our own house and family to be responsible for is a lot of work. I hate a messy house and I especially hate a messy kitchen. Last night, dinner time came around and I didn't really feel like cooking. I didn't want all the mess that came with it or to put in the effort of making something. I was still in the mood for something delicious, so I looked in the fridge for anything I didn't have to thaw. We basically had eggs and that's it. If you know me, you know that I'm really not all about breakfast food, but I do love me some quiche. The best part about quiche is that it's EASY, so I whipped up something yummy pretty quick! This recipe for quiche is rustic and savory and the best part is that the crust is made IN the pie pan, so no need to waste more mixing bowls (score!). I also got to use fresh tomato, zucchini, and cilantro from my garden, so that was a bonus! Jon was raving about it the whole time he ate saying, "It's one of those things that once you have a bite in your mouth, you can't wait for the next one!" :-)

Thought you guys might like the recipe, so here it is!

KAYLA'S COUNTRY QUICHE

INGREDIENTS

So pretty and colorful!

Pie Crust:

1 1/2 Cup Flour
1/2 Cup Vegetable Oil
2 Tsp Sugar
1 Tsp Salt
2 TBSP Milk

Filling:

5 Eggs
1 TBSP Milk
1/4 Cup Red Onion (chopped)
1/4 Cup Tomato (chopped)
1/2 Small Zucchini (thinly sliced or spiral sliced)

Don't you want a slice? ;-)

A Few Pinches of Cilantro
1 Tsp Salt
1 Tsp Pepper
1/2 Block Cracker Barrel Aged Reserve Cheddar ( Shredded--You can swap it for another kind of cheddar, but I promise this stuff is worth it)

DIRECTIONS

Preheat Oven to 400°. In a 9" pie pan, add the flour, sugar, and salt. Stir to combine. Then add in the vegetable oil and milk. Stir to combine. This should create a lumpy dough. Using your hands, fold the dough over a few times and create a small mound in the center of the pan. Then, press the dough with the palm of your hand to spread it out over the bottom and up the sides of the pan. Use your fingers to press the edges of the dough onto the sides of the pan. It should be fairly thin and even across the bottom and sides of the pie dish. Using a fork, poke a few holes around the sides of the crust and on the bottom. Place the crust in the oven and bake for about 15 minutes or until lightly browned (remove and let cool for about 5 minutes). Leave the oven on at 400°.

While the crust is baking, scramble the eggs in a small mixing bowl. Add in the milk, veggies, cilantro,, salt and pepper, and half of the shredded cheese. Stir to combine. Sprinkle the other half of the shredded cheese onto the bottom of the freshly baked crust. Then, use a ladle to pour the egg mixture over top (this helps to give you more control over the evenness of the ingredients). Place the full pie dish onto a baking sheet and loosely cover it with tin foil. Bake in oven on a center rack for 15 minutes. After 15 minutes, lower heat of the oven to 375° and uncover. Bake for another 25-30 minutes. Remove from the oven and let cool for about 5-10 minutes.

Enjoy!

--Kayla