Jenni’s Basil Quiche

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When spring comes and our chickens start laying more, I get out my favorite egg recipes.

This is a great way to use up leftover veggies and extra produce. It’s a big hit in my house!

Jenni’s Basil Quiche
  • 1 large tomato (or 2 sm-med), sliced
  • 1 packed cup spinach, chopped
  • 6 medium eggs, beaten (for large size, try 4-5)
  • 2 1/2 tsp dried basil, or 2-3 drops basil essential oil
  • 1 tsp garlic salt
  • 1/4 cup mozzarella cheese, grated
  • 1 (9 inch) pie crust, lightly baked (I do 6-8 minutes at 400)

Sprinkle cheese on bottom of baked pie crust.

Arrange tomato slices on cheese and spinach over slices.

Add basil & salt to eggs and beat in with a fork.

Pour over spinach and lightly stir so spinach is all wet and covered. Bake at 350 for 40-45 minutes.

Top and crust should be lightly brown. Let sit for 10 minutes before eating.

Here are substitutes you can use for either the tomato or spinach:

  • cut up swiss chard
  • cooked broccoli
  • shredded zucchini
  • chopped asparagus
  • onion, sauteed

If you love garlic, add 1 or 2 cloves to the egg mixture. If you like fluffier quiche, try 1/4 cup milk and 1-2 less eggs.

When adding extra veggies, you may need to extend cooking time by 5-15 minutes. Slide a knife in the middle and peek to the bottom. If you see liquid, cook longer in 5 minute increments.

These have all worked well for me.

Enjoy!

Enjoy this Natural Oil Mom blog. Share the word how essential oils work! :)

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