Preheat your oven to 375 degrees Fahrenheit. Thaw the pie crust at room temperature for 15 minutes. If you are adding veggies, I'd recommend precooking them (either steaming, roasting or sautéing).
Add eggs, milk and seasoning to a large mixing bowl. Beat with hand mixer or by hand until eggs are frothy, about 2 minutes. Place the pie shell on baking sheet (this helpful for spill over during baking, it saves your oven from a smoky mess). Sprinkle cheese, meats and veggies into pie shell, then slowly pour in eggs. Bake in center of the oven for 35-45 mins. Quiche will puff up and the center will be set.
This recipe can be easily adapted for mini quiche or doubled. The cooked Quiche freezes well. I love this with a nice green salad on the side!
1 lbs. lean ground beef
1 large egg
3/4 cup quick oats
1 medium carrot, shredded
1 small zucchini, shredded
1/2 tsp salt
1 tsp onion powder
1 tbsp. brown sugar
2/3 cup ketchup
Preheat oven to 350 degrees Fahrenheit. Grease or spray 9 x 13 inch glass dish with cooking oil.
I like to shred my carrots and zucchini in a food processor for a finer texture. Mix all ingredients except for the ketchup together. I find its easier to start mixing with a spoon or spatula and finish by hand. Measure out 1 cup for each loaf, shape and place in the dish. Top loaves with ketchup, bake for 30 mins or until no longer pink inside. A meat thermometer should read 160 degrees.
This is 100% not my recipe. Here's the link to Sally's Baking Recipes. This is the best chocolate cake ever, I promise. I usually make it without icing, it is so rich and lush, but when icing's needed, my son always prefers vanilla.
Just like with the meatloaf, I shred my zucchini in a food processor. I use a stand mixer for blending the wet ingredients and incorporating the dry.
My hilarious kids love helping with this one. The 12 year old find it satisfying to peel the zucchini and the 7 year old loves using the food processor to pulverize them.