Warm up with quick carrot quiche
This quiche may not win any beauty contests, but if you want to warm up with breakfast, this low maintenance variation of carrot quiche is the perfect runner-up to a high maintenance thing of beauty.
1 refrigerated pie crust dough for 9-inch pie
4 medium eggs, beaten
¼ cup milk
½ cup green onions, chopped
½ cup shredded carrots
½ cup shredded mozzarella cheese
¼ teaspoon salt
twist of fresh ground pepper
- Lightly coat bottom of pie plate with cooking spray or olive oil. Place pie crust dough in pie plate and skip the fluting.
- Combine all other ingredients in mixing bowl. Pour mixture into pie crust.
- Bake in preheated 350 degree oven for 30 minutes or until top sets. Cool 10 minutes. Cut into wedges. Serve.
