Spinach Mushroom Sun Dried Tomato & Zucchini Quiche


Quiche has always been one of my favorite, go-to dishes to whip up since it feels fancy but is also one of the easiest things to make. It is decadent and delicious to eat for breakfast, lunch, dinner, or as my personal favorite, leftovers, and it is always a hit during a party or a family get together. I used to love to indulge in store-bought quiche, enjoying the creamy, buttery flavor, the flaky crust, and the rich filling of eggs or vegan eggs, cheese, fresh cream, and vegetables. However, once I began making it at home, I discovered that there is no comparison between a frozen quiche and a fresh one. Since it is such a simple dish, I have found no excuse to buy quiche from the grocery store or bakery anymore. I love that it is indulgent but veggie-filled and the perfect balance of summer and winter because it’s packed with plenty of fresh produce that meets a rich, buttery pie crust. Enjoy!



Pie Crust
Heavy Whipping Cream
1 Egg or Vegan Egg Substitute {however, if you make two quiches use three eggs, or three quiches with five eggs, etc}
Fresh Veggies- I used zucchini, sun dried tomatoes, mushrooms, garlic, onions, and spinach
3 Cheese Italian Blend {Mozzarella, Provolone, and Parmesan} & Bleu Cheese

How To Make It:
1) Mix the egg{s} and cream together.
2) Chop up all your vegetables, sauté the mushrooms, and add them to the egg and cream mixture.
3) Add cheese and make sure there is enough of the cream and egg filling to cover all of the vegetables.
4) Put your veggies and cream inside the pie crust {I like the quickness of using a frozen crust, but just make sure it isn’t made out of lard if you’re a vegetarian as many pie crusts are. Nugget Market makes a delicious vegetarian and gluten free pie crust}. Optional: Sprinkle some extra cheese on top for an even more indulgent dish.
5) Bake. I put it in at 350 degrees for about 30 minutes. 


x Paris

Vegetable Pot Pie

I remember as a kid when we’d walk down the frozen food aisle at the grocery store I would always be intrigued by the perfectly packaged pot pies. The frozen dishes were made in individual portion sizes and the idea of mixing a buttery pie crust with fresh vegetables and a creamy white sauce intrigued me. Obviously, frozen food isn’t quite as indulgent as my young imagination believed, but once I began making the dish at home when I hit my teenage years, I was able to actually understand and appreciate the flavors in every bite. I made the classic recipe again the other night for a quick and easy dinner. And by adding in a plethora of vegetables, I was able to pretend it was just a little healthier than it may actually be.

Sun Dried Tomatoes
Pie Crust
Gruyere Cheese
Salt, to taste

1. Chop up the potatoes and layer the base of your pie crust with it. Tip: To make the potatoes softer, you can half boil them first.
2. On top of the potatoes, add in sun dried tomatoes, followed by spinach, chopped garlic, and finally a top layer with more potato.
3. To make the white sauce, first warm some milk. Next, mix the flour with water until it is thickened. Add the thickened flour into the milk and stir it in until that becomes thickened. Add salt to taste.
4. Add the white sauce onto the veggies. Make sure to be generous so that it can fill in the spaces between the veggies.
5. Crumble gruyere cheese on top.
6. Bake for 30 minutes at 350 degrees, or until cooked.
7. Enjoy!

x Paris