Vegetarian Quiche

After Isaac was born, I was always conscious of the weight I gained throughout pregnancy. Family never seemed to forget reminding me either. So finally, after Isaac turned 4 months, I got back into playing squash on Sundays with my hubby and some friends. It felt so great to get back into the game! Although I was so unfit (coming off the courts as red as a tomato and breathing like a mad woman), it felt good to run, sweat and socialise again :) 
The other day, we lost track of time and played until 19:00PM! All I could think about on the way home was what I could cook in between washing the baby (who was covered in both our sweat) and having my own shower. Normally, I would've gone dumplings... but we finished that off a few nights ago.
While DH bathed the baby, I opened the fridge and assessed what was there... not much :( mushrooms, baby spinach and a few eggs. I almost always have cheese, olives and sundried tomatoes at home too so decided on making a quiche - that way DH could take the leftovers to work too. 2 birds with 1 stone (yay)! By the time both boys were done bathing, I had already prepared the dough and filling, whacked it in the oven and was ready to jump in the shower myself. I took my time and enjoyed the hot water on sore muscles that haven't been used in years! After feeling refreshed, I came out and relaxed on the couch with the family before taking the quiche out of the oven for dinner. Simple, quick and delicious :)

Ingredients

I use a Shortcrust Pastry for all my Quiche base recipes.

For this recipe, I used in the filling:

• 4 eggs, beaten
• 3/4 cup milk (I didn't have any cream at home)
• handful of baby spinach, mushrooms, sundried tomatoes, black olives
• shredded cheese - amount varies on how much you like it. I like it a lot :p!
• salt and pepper to taste

Method

You can choose to saute the veggies if you like, but I prefer to throw ingredients in the quiche raw (they're already going to cook in the oven anyway, why use more fat right?)

1. Chop your veggies as desired and arrange them with some cheese in your shortcrust pie
2. Whip milk and eggs until fluffy, mix with pinch of salt and pepper 
3. Pour the batter into the pie crust 
4. Bake for 15-20mins, then place remaining shredded cheese on top
5. Bake until firm