Tiny Green Mom’s Zucchini, Bell Pepper and Kefir Quiche

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Yes – we know what you might be thinking! Kefir, in a quiche? Why, it actually tastes quite good and lends a creamy texture! We are loving this new discovery here at Tiny Green Mom, and decided to share our recipe. Yum!

For those sensitive to dairy, Redwood Hill Farm makes Goat Milk Kefir that is absolutely delicious!

Tiny Green Mom’s Zucchini, Bell Pepper and Kefir Quiche

Ingredients

2 Wholly Wholesome pie crusts

1 yellow bell pepper

2 zucchini

2 tsp. freshly chopped dill

10 cage-free, organic eggs

1 cup organic shredded cheddar cheese

1 cup Redwood Hill Farm Goat Milk Kefir

Freshly ground black pepper and salt, to taste

Preparation

Preheat oven to 400 degrees F.

Unwrap pie shells, place on baking sheet, and poke tiny holes with a fork in crusts. Bake for 15 minutes, or until the crusts begin to brown.

While crusts are baking, dice and chop the chosen vegetables, set aside. In separate bowl, break the eggs, and add the cheese and kefir. Stir and set aside.

Once crusts are ready, take them out of the oven. Place half of the vegetable mixture in the bottom of each crust, and pour 1/2 of the egg, cheese and kefir mixture over the top of each quiche. Sprinkle salt, pepper, and a pinch more fresh sill on the top of each one, if desired.

Turn oven to 350 degrees F, and place the quiches in the oven once more. Bake for 40-45 more minutes. Remove from oven, place on cooling racks, and let sit for 15 minutes before serving. Enjoy!

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