Photo: Erik Putz
Make this quiche now and freeze it for one of those nights when you just don't feel like cooking.
2 frozen deep dish 9-inch pie shells
1 tbsp olive oil
1/2 red onion, chopped
4 garlic cloves, minced
1 red or yellow bell pepper, chopped
1/2 cup sun-dried tomatoes, drained and chopped
1 cup 10% cream
3/4 tsp dried oregano
3/4 tsp dried basil
1/4 tsp salt
1 cup shredded cheddar cheese
Position rack in bottom third of oven, then preheat to 400F. Place pie shells on a baking sheet and bake until golden, 8 to 10 min. Reduce heat to 350F.
Heat oil in a large frying pan over medium heat. Add onion and garlic, and cook until starting to soften, about 3 min. Add pepper and zucchini, and cook until just tender, about 3 min. Stir in sun dried tomatoes. Remove from heat.
Whisk eggs, cream, oregano, basil and salt in a large bowl.
Divide cheese between pie shells, spreading in an even layer. Top with vegetable mixture. Pour egg mixture over top. Bake until the centre of quiches are set, 25 to 30 min.
To freeze: Let cool on a rack to room temperature, about 1 hr. Wrap tightly with foil, then wrap with plastic wrap. Label, date and freeze for up to 3 months.
To bake from frozen: Position rack in bottom third of oven, then preheat to 375F. Remove plastic wrap, then bake for 25 min. Remove foil and continue baking until a paring knife inserted in centre comes out hot, about 20 min.
Calories 278, Protein 8g, Carbohydrates 18g, Fat 19g, Fibre 1g, Sodium 254mg.
Using frozen pie shells cuts down on prep time and means you don’t need to worry about storing your pie plate in the freezer.
Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.
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