So I have been working to clean out the old freezer so things don’t get freezer burn and I can actually tell what’s in there. Does that ever happen to you? You just get caught up in specials at the grocery store and life gets away from you and you forget what’s in the old freezer?

Anyways, I got some things out of the freezer, standbys from the garden and fridge, and bam DINNER…

Tonight the line up from the freezer include beef chunks, green peppers, pre-made savory pie crust with thyme (I made a few months ago and froze it- it’s gluten and dairy free), and whole roma tomatoes…  And from the garden peppers (red and light green), thyme, onions (regular and green). From the chickens eggs of course (6-8 depending on the size of the pie dish or quiche your using). Spices include salt/pepper, onion powder, and ground turmeric. Lastly from the fridge cheese and about 4 tbsp. of your milk of choice (not pictured because I forgot to get it out but I used a Colby-jack mix and lactose free milk).

So first I chopped up all the peppers, onion, and tomatoes. Then I chopped the beef up into little bite size pieces so they distributed easier, cooked quicker, and were easier to eat in the quiche. I then beat the 6 eggs with the milk and salt/pepper. (If your pie dish is bigger add an egg or two if it’s smaller use an egg or two less.)

I added about 3 tbsp. coconut oil to a pan (or any oil of your choice that heats well).

Place pan on medium heat and add the chunk beef that you seasoned the salt/pepper/onion powder, and turmeric before you place it in the plan. (I like to put the beef in a bowel and toss it with the spices and let it set for a few minutes.)

When beef is almost done and browning nicely add in the peppers and onions (you can add chopped garlic too) and stir. Season with a little salt and pepper and stir again.

When the peppers are getting a little soft and the onions translucent stir in the tomatoes.

Once the tomatoes are warm and the liquid in the pan has gone down by 1/2 or more; add in the chopped thyme, stir, and turn off the heat on the pan.

While your veggies cook, roll out the pie crust.

Place the crust into you pan of choice. (I had greased the pie dish with butter previously).

I always add a pie ring on the pie dish as it helps keep the crust edges from getting too brown.

Bake the pie crust in a 375* oven for 8-10 minutes until the crust starts to firm and it doesn’t feel doughy. (It usually starts to get a little brown too).

Remove the crust from the oven it should look similar to this in color.

Add in the veggie/meat mixture to the pie crust.

Pour over the egg mixture and distribute things evenly.

Put quiche in the oven and bake at 375* for 30 minutes until the crust is browning and the quiche is set.

Take quiche out of the oven and let it sit for 10 minutes.

Cut slices and top as you would like.

Ideas for toppings: sour cream, cheese, green onions, red onions, bacon (can’t go wrong with bacon) or anything you like

Other idea: Add in cheese to the egg mixture before poring on the veggies/meat mixture.

Use other veggies like zucchini, squash, spinach, or kale which you can add in with the peppers and cook at the same time.

Use other meats like sausage, bacon, or ham.

You can also omit the meat and just do a veggie one if you like.

Hope you enjoy. 🙂

Full recipe below:

Chases Country Quiche

By Seasonsgirl

Ingredients:

Pre-made savory pie crust (I make mine with thyme in it)

Beef chunks (cut into bite size pieces)

6-8 eggs (Depending on the size of the pie pan your using- I used 6 for my standard glass pie dish)

4tbsp. milk (regular, lactose free, soy, or almond)

1 cup grated cheese of your choice ( I used Colby jack, but you can use whatever you like, dairy free kind, or no cheese at all)

2-3 kinds of peppers chopped (I used one medium green pepper, two smaller light green, and one medium red pepper)

1 medium onion chopped (white, Vidalia, or red)

3 roma tomatoes chopped

1 tbsp. Thyme chopped

Salt/Pepper

1 tbsp. onion powder

1tsp. Ground turmeric

2-3 tbsp. Coconut oil (or any oil or oil blend you like)

Butter for pie dish or cooking spray

To Make:

1. Preheat oven to 375* and butter your pie dish or spray with cooking oil.

2. Chop up all the peppers, onion, and tomatoes.

3. Chop the beef up into little bite size pieces so they distributed easier, cooked quicker, and are easier to eat in the quiche. Season meat with salt/pepper/onion powder/ground turmeric.

4. Beat the eggs with the milk and salt/pepper. (If your pie dish is bigger add an egg or two if it’s smaller use an egg or two less.)

5. Add about 3 tbsp. coconut oil to a pan and placed it over medium heat. Add in your meat and stir only every 4 or 5 minutes so each side browns

6. Once the meat is almost cooked add in your peppers and onions. Season with salt and pepper and stir as needed.

7. Once your peppers start to soften and onions become translucent, add in the tomatoes. Stir.

8. Once the tomatoes are warm and the liquid in the pan has gone down by 1/2 or more; add in the chopped thyme, stir, and turn off the heat on the pan.

9. Roll out the pie crust and place in your pie dish of choice.

10. Bake the pie crust in a 375* oven for 8-10 minutes until the crust starts to firm and it doesn’t feel doughy. (It usually starts to get a little brown too).

11. Remove the pie crust from the oven and fill with veggie/meat mixture.

12. Pour over egg mixture and distribute all parts in the crust evenly.

13. Put quiche in the oven and bake at 375* for 30 minutes until the crust is browning and the quiche is set.

14. Take quiche out of the oven and let it sit for 10 minutes. Then cut slices and serve with toppings of your choice.