Making quiche on the weekends has been my go to lately. Packed full of veggies and just as good reheated the next day. It’s nice to make something that can serve as two meals when you’re busy. I will also sometimes chop extra vegetables when making dinner and save them to make this the next day. Another time saving win. I wish I was even more ambitious to make a homemade crust but for now I have been using store bought. I like to keep a box on hand for when I do have extra veggies and the mood strikes. You can literally use any vegetables (or meat) you like best and the goat cheese makes it extra creamy and delicious.

Here is how I typically make mine:
1 Pie Crust
Olive Oil
2-3 cloves of garlic (finely chopped)
4 eggs
1 Cup Milk (I use 2% because it’s what we keep on hand but you can use whole or cream)
1 sweet onion (finely chopped)
1 red pepper (finely chopped)
half a zucchini (cut into small cubes)
3 cups of spinach
4oz (usually one container) of goat cheese
salt, pepper and paprika to taste
(you can swap out for any vegetables. I also love it with sun dried tomatoes in which case I will just use onions and spinach)

Preheat the oven to 350. Follow the prep directions on the box for the crust (usually poke the sides with a fork and pre-bake for about 10 minutes). Meanwhile, heat up some olive oil in a skillet. Saut√© the onions, garlic, peppers and zucchini on medium. When they are almost cooked through, add the spinach. While the veggies are cooking, whisk together the eggs and milk in a large bowl. Mix in the veggies and top with the seasonings. Stir in the goat cheese last. Pour into your prepared crust and bake for approximately 45 minutes. At this point I will cut into it a little and see if it’s still runny, sometimes it needs another 5-10 minutes. Then cut and enjoy! Quiche can be stored covered with foil for up to four days.