Let’s pretend this is a photo of a beautiful quiche, ok?

And it’s all steamy, and delicious smelling, and puffy.

Puffy is a very important quality in quiche. And don’t tell me you can’t smell food photos. You may need to get your nose checked, ok?

In true Jo fashion, I made yet another meal that I took no photos of.

Not one. Not even an instagram shot.

I am so winning at being a food blogger!

Oi.

Vegetable Quiche
serves 6-8

1 Pie crust (this is the one I used)
9 eggs
1/3 cup milk (I used whole milk)
1/2 tsp paprika
1/8 or 1/4 tsp cayenne (or none if you don’t want any kick)
salt and pepper to taste
1 cup thinly sliced zucchini
1 1/2 cups chopped broccoli
1/4 cup thinly sliced onion
1/2 cup shredded mozzarella cheese

Preheat the oven to 375F

In a bowl, beat the eggs until all the yolks have broken and are combined.
Add the milk and spices and continue to beat until the egg mixture starts to get thick and frothy.
Stir in the vegetables and half of the mozzarella, and then pour the mixture into your pie crust. Top with the remaining mozzarella cheese.
Bake for 45-50 minutes, or until the quiche is set in the middle. If your pie crust starts to get too brown, line it with some tin foil. Serve while hot.

I’ve never had good luck saving quiche for leftovers. I’ve just never been able to reheat it well. Anyone have any suggestions?