[Plane]made Vegetable Quiche

We’re taking a break from the fancy stuff and moving onto comfort food you can make inflight😌

Summer is coming along and nothing is as gorgeous this time of year as a quiche paired with an arugula salad and glass of Sauv Blanc. I was also craving to make this because I had the best quiche of my life at Dèli Bo in Nice, shout out to @daniellestyron forever!!!! so here we go…

Ingredients

• 1 diced onion
• 1 zucchini
• Frozen pie crust thawed
• 2 eggs
• 1/3 cup of milk
• Cheddar or Gruyere cheese

Equipment needed

Ziploc Steambags, and pie dish! Whisk is also helpful!

Directions

1. I used my au gratin dishes (not amazing for this but they get the job done) because I think my colleagues would murder me if I bought any more cookware for the plane 🤫
2. Spray non stick spray and roll your pie crust out and fit it to your dish.
3. Bake at 365 for about 8 minutes in order to set the crust.
4. While that’s baking, rough chop a zucchini (because no one is going to see it so it doesn’t have to be perfect), and mix with a little diced white onion. (You can also do mushroom and bacon as an option too, another favorite of mine)
5. Toss into a steam bag and microwave for 2 minutes.
6. Now take two eggs, with 1/3 a cup of whole milk, salt and pepper and whisk away in a pryex
7. Once your pie crust is out of the oven, sprinkle some cheese, steamed zucchini and onion, and pour egg mixture over, add more cheddar cheese to cover
8. Bake at 365 for 30-45 minutes and halfway through baking cover your quiche with foil to avoid burning the pie edges
9. Serve with an Arugula salad tossed with olive oil and Balsamic Vinegar Perfect for inflight brunch!