That day will arrive also at your door. The day you will realize that cooking a dish for everyone is your absolute target.

And I mean ONE DISH FOR EVERYONE.

ONE!

I am a pro in this by now. There is nothing that scares me, NO-thing.

I broke the code. I tried sooo hard I figure it out. I know now how to smuggle the good that’s inside the food. The veggies, the power.

You should try it too.

The only important thing is to be careful about the consistency and color. In the beginning, I strongly suggest you verify your picky eater preferences regarding those two. So if it should be in orange color, choose carrots, pumpkin. If red-chose tomatoes, red peppers, etc. If your kid loves green- I can tell you with my heart open: you are freakin’ lucky, go for it and let the broccoli be!

Choose your best set up and go for a pie!

Quiche could be a good solution for those who prefer food of solid consistency and enjoy it both- warm or cold.

The variety is countless.

I love the one with leek, broccoli and the classic one- Quiche Lorraine.

For any picky eater, I would recommend blended veggies, at least at the beginning, to avoid refusal because of leaves and black spots they are excellent to detect in a second.

Use the ingredients you can choose according to the preferences!

Veggie Quiche

(includes also a vegan version)

• pie crust for a 28cm pie mold ( you can find one already premade, gluten and dairy free; if not, you can prepare it by yourself – glutenfree pie crust
• veggies add-ins stir-fried and if needed blended slightly (broccoli, leek, spinach, etc…)
• 200 ml soja or almond cream
• salt (other spices if you are able to smuggle those too)
• 4 eggs (if you want it vegan, use 100 ml cream more and 1 tbs of starch)

Put the pie crust inside the pie mold, let it rest in the room temperature.

Beat the eggs and salt together for a while. This will be your raising agent to make your pie fluffy!

If you are preparing a vegan version, just skip to the next step adding some extra cream and starch.

Add some cream and other spices.

Add prepared before veggies. You can blend them to get a uniform veggie mass. Fold carefully.

Put the filling inside the pie crust and bake for 60 minutes at 160C.

Ready

Bon appetite!