Etymology: French, from French dialect (Lorraine)
an unsweetened custard pie usually having a savory filling (as spinach, mushrooms, or ham)
I made a quiche for Mother’s Day. Well, a low-carb version of one. So there was no crust or custard. However, it was still good and really simple to make.
Swiss Veggie “Quiche”
Source: The Macaroon & Artichoke’s Kitchen
1/4 c. heavy cream
1/4 tsp. parsley flakes
1/8 tsp. garlic powder
1/8 tsp. onion powder
Pinch of salt
Pinch of pepper
1 tomato, chopped
1 c. green pepper, chopped
1 c. grated swiss cheese
1. Preheat oven at 350 degrees. Grease a 9-in pie plate.
2. Beat eggs and heavy cream. Then stir in spices. Set aside.
3. Fill pie plate with tomato, green pepper and cheese. Pour egg mixture over vegetables and cheese
4. Bake in oven for 40-45 minutes until golden brown. Let it cool slightly before cutting into slices and serving.