Veggie quiche (makes 2)

Name: Veggie quiche (makes 2)
Cuisine: American
Ingredients: 1 box pie crusts (2 per box); 10 eggs; 2 cans evaporated milk; Veggies to roast (small pack mushrooms, 1 pepper, 1/2 large onion, 1 small zucchini); Olive oil for roasting; 2 (6 oz) blocks of farm house reserves Cabot cheese (then shred for pies); Salt, pepper, garlic powder; Adobo for roasting veggies

Natalie Truscello @natalietruscello

Pennsylvania

Veggie quiche (makes 2)

Natalie Truscello @natalietruscello

Saved

Ingredients

1 boxpie crusts (2 per box)
10eggs
2 cansevaporated milk
Veggies to roast (small pack mushrooms, 1 pepper, 1/2 large onion, 1 small zucchini)
Olive oil for roasting
2 (6 oz)blocks of farm house reserves Cabot cheese (then shred for pies)
Salt, pepper, garlic powder
Adobo for roasting veggies

Saved

Steps

1

Preheat oven to 400° and start to thaw your pie crusts.
2

Chop up your veggies and roast with olive oil and adobo for 1 hour
3

Grease pie dishes and lay crusts in them. Split the veggies in half and lay in crusts. KEEP OVEN ON at 400°
4

Add shredded cheeses on top of veggies
5

In a large bowl whisk 5 eggs, 1 can of milk and seasoning. Pour over one of the pie crusts and repeat step for other pie. Press edged with fork and use finger to egg wash the exposed crust.
6

Bake at 400° for 40 min. Check in half hour to swap spots in oven so they get golden brown evenly.
7

Freezes well once cooked!