Last week, I picked up a new pie dish at my favorite thrift store, Finders Keepers, in Shrewbury, PA so I had to use it right away! Since I had just gotten a dozen free range eggs at my local farmers market, I decided to make a quick quiche for breakfast all week. It’s incredibly #simple and I used a store bought crust because I had to shoot a wedding this weekend and had a major time crunch. I’ll share my actual crust recipe another time but for now… the filling…

Veggie Quiche with Bacon and Gruyere
1 1/2 cups milk
3 brown eggs
1/2 cup chopped onion
1/4 cup chopped spinach and zucchini
3-4 strips cooked bacon, chopped finely
1 tbs flour
grated Gruyere cheese

Preheat oven to 400 degrees. Whisk together the eggs and milk with 1 tbs of flour. Use a food processor to chop the onion, spinach and zucchini. I like my veggies finely chopped, but if you like them a bit more chunky you can chop by hand. Cook your bacon in a skillet and slice it up into small bits. Add this to the mix. Salt lightly because the bacon will add some salt to the quiche. Precook the crust in a pie dish for a few minutes because it can get soggy on the bottom. Then take it out of the oven and fill it with the egg filling. I like to mix a bit of cheese into it right away but save the rest of the Gruyere for the top. Bake for about 30-40 minutes until the middle solidifies. Add some extra cheese on top to melt.
This recipe is so easy and you can switch up the veggies depending on what is growing fresh in your garden… throw in some mushrooms or chopped bell pepper. I normally use cheddar cheese for my quiche but I had Gruyere leftover from some soup I made last week so I grated that up instead and it turned out phenomenal.

New handmade pottery pie dish to add to my collection. Too pretty not to share!

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Megan & Corey Tie the Knot at Pond View Farms, White Hall, Maryland

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