I made this quiche a week or so ago because I wanted to use up leftover heavy whipping cream, and it indeed was a good choice. This was so rich and delicious!
- 9 inch pie crust ( homemade or store bought)
- 6 eggs
- Beef meatballs (200 g, chopped )
- Heavy whipping cream ( 1 cup)
- Crumble Goat Cheese (45 g)
- Eight Round Zucchini (chopped)
- Portobello Mushroom (chopped)
- Red Onions (chopped)
- Fresh Sage (diced)
What you’ll need
- Omelette or Frittata pan
- Measuring cup
- Kitchen scale
- Mixing bowl
- Wooden Spoon
What I did
I used a good quality store-bought crust which was very flaky. In a mixing bowl, I whisked 6 eggs and added the heavy cream. I weighed out a total 200 g ( zucchini, mushrooms and onions) and added to the egg mixture as well as the cheese and precooked meatballs in a large mixing bowl.
The quiche filling mixture was split in two; into the omelette pan that has been lightly spritzed and the pie crust.
I baked the quiche for 40 minutes ( with crust) , 25 minutes (crust less) in a preheated 360 F oven.
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