A Tiny Green Mom staple – the quiche! Simple and easy, quiche is a protein powerhouse stuffed with cheese & veggies. For non-vegetarians, a favorite meat can be added to the dish to include more grams of protein. Quiche is a wonderful way to make a delicious dish and use up leftover vegetables of half-empty bags of shredded cheese found in the fridge. Make a double batch and freeze the second quiche for a healthy and quick breakfast, lunch, or dinner. Thaw, re-heat, and add some salad greens on the side, and ta da – your meal is ready in no time!

Tiny Green Mom’s Quiche


2 pre-baked pie crusts

10 eggs (5 eggs if only making 1 quiche)

1 cup Soymilk Plain Creamer (1/2 cup, if only making 1 quiche)

1 cup shredded cheese or soy cheese (1/2 cup, if only making 1 quiche)

1-1/2 cups mixed veggies, such as diced zucchini, zucchini squash, bell peppers, spinach, onions or scallions

1/4 cup sliced mushrooms, sliced grape tomatoes or sliced asparagus, to place on top of quiche

1/2 tsp. each dried oregano and basil (1/4 tsp. if only making 1 quiche)

sea salt and freshly ground pepper, to taste


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 Soymilk creamer. 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 soymilk creamer mixture over the top of each quiche. Top with your choice of mushrooms, asparagus, or grape tomatoes.

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!

*Image found on Whole Foods.com.