As it's an egg week, I thought I would share my Quiche recipe with you. Great with any kind of veggies!
Use a pie crust, or bake in a greased glass dish as a frittata.
My basic pie crust: (if doubling, you can still just use one egg per 2 crust)
1 cup flour
1/2 cup cold butter, cut in cubes
1 tsp salt
1/2 tsp sugar (optional)
1 egg + dash of apple cider vinegar + water up to 1/4 cup
Cut butter into dries with a fork or pulse in a food processor until mixture is like coarse sand. Whisk liquids and mix into flour-butter just until it holds together. Roll or press into pie pan (9-10").
Make a small stir fry - I general find I add about 1/2 cup of cooked vegetables per 9" pie crust. I like to always have onions/garlic/leeks, some kind of herb (parsley, basil, oregano and thyme all go well), some greens or other veg. If you have wet ingredients, squeeze some of the moisture out before spreading in the pie shell. Make sure to salt your stir fry, making it a little more salty than you would if eating it on its own - you can also add parmesan (about 2 TBS per quiche) or nutritional yeast. Spread filling in the pie shell. You can sprinkle grated cheese over the filling. Blend together well: 6 eggs and 1 cup milk, cream or alternative. Pour the egg mixture over the filling. Bake at 325F for 40-60 min (less time if not using a crust). Quiche is done when the center doesn't jiggle when gently shaken.