easy cheesy tuscan quiche
Easy, cheesy, beautiful...CoverQuiche.
Ingredients
- 1 pie crust, homemade or storebought
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream or canned full-fat coconut milk
- 1 shallot, minced
- 1 tbsp fresh oregano, chopped
- 1 tsp garlic powder
- 1 cup whole milk mozzarella (block, not the ball), shredded
- 1 cup Tuscan kale, chopped
- 1/2 cup oil-packed sundried tomatoes, drained and chopped
- fresh herbs, to serve
Instructions
- Form your pie crust into a 9-inch pie plate. I am not an expert at this myself, so don't worry if it looks kinda janky. Just make sure your crust is big enough to cover the surface area of the plate. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Remove the pie crust from the fridge. Cover with parchment paper and pour either dried beans or rice into the parchment, spreading to reach the nooks and crannies of the crust.
- Bake for 15 minutes, then carefully remove the parchment and the beans. Poke holes in the bottom of the crust with a fork. Place in the oven for 5-8 minutes longer until the crust is lightly golden brown. Let cool on the counter while you prepare the filling. Reduce the oven heat to 350 degrees.
- In a bowl, whisk together the eggs, milk, heavy cream/coconut milk, shallot, oregano, garlic, and a pinch of salt and pepper.
- Layer half of the cheese, half of the kale, and half of the sundried tomatoes on the bottom of the pie crust. Pour in the custard, then top with the remaining cheese, kale, and sundried tomatoes. Bake for 45-55 minutes until the center is no longer jiggly. Cool 15 minutes, then slice and serve, or cover and store for later.
Notes
*Leftovers: Leftover quiche is amazing! Slice individual portions and keep covered in the fridge for up to 5 days. To reheat, either let come to room temperature, microwave for 1-2 minutes, or gently warm in the oven at 300 degrees for 8-10 minutes.