salt, pepper, garlic powder to tasteuse for pan-frying veggies
1tablespoonExtra Virgin Olive Oil (EVOO)
1cupwhole milk
3large eggs
2largeegg yolks
8ounces sharp cheddar cheeseshredded
Instructions
Preheat oven to 350 degree F.
In a medium sized frying pan, add the olive oil, onions, and broccoli. Season with salt, pepper, and garlic powder. Cook for 3 minutes.
Add in the tomatoes and pan fry for another 3-5 mins; set aside.
In a mixing bowl, add eggs, yolks, and milk; whisk until fully combined. The mixture will be pale yellow.
Add shredded cheese to pie crust, then veggies, and pour over the egg custard mixture.
Bake for 35-40 mins or until the top feels firm. A knife or toothpick inserted into the very center of the quiche should come out clean. You may notice a tiny bit of moisture on top of the quiche but that is the juices from the tomato.
Allow quiche to cool and set for at least 30 minutes before slicing.
Enjoy warm! Leftovers can be placed in the refrigerator for up to 2 days. To heat, place the quiche on a microwave-safe dish and heat in the microwave or a toaster oven until warmed throughout.
Notes
Nutritional values may vary and are meant to be a guide.