Best Quiche Eva! It’s my favorite, anyway. I’ve made a lot of quiches with a lot of combinations. I’ve also tried more traditional ones, like Quiche Lorraine. I love quiche, but I always walk away feeling like I just ate a stick of butter…all that cream, bacon, rich pie crust and cheese. This quiche is so light and delicious, it is easy to eat half of it in one sitting! Regular milk is a fine substitute, but I think rice milk does a fabulous job of letting all the flavors of the pie shine through while keeping it ultra-light. Enjoy!
½ Large Onion, sliced
1 Leek, sliced
small bunch Leafy Greens, torn
1 cup Leftover Shredded Chicken
¼ cup Cheese (Optional), shredded
about 1+ cups Rice Milk or your favorite milk or milk substitute (eyeball it)
1 Pie Crust
Bake empty pie crust for approx. 10 minutes. Poke holes in shell prior to baking. Saute onions and leeks until cooked halfway. Layer handful of greens into pie shell. Layer chicken, onion mixture and cheese. Whip eggs and milk together with a fork, pour over cheese. Bake on 375 for 30 to 45 minutes.