Veggie Quiche
Simply add your choice of vegetables and cheese and you have yourself a delicious brunch, lunch, or light dinner!
Servings: 8
Ingredients
- 1 refrigerated pie crust
- 2 1/2 c. finely chopped veggies zucchini, broccoli, spinach, mushrooms, green onions, asparagus, bell peppers, cherry tomatoes, etc.
- 5 lg. eggs
- 1/2 c. half and half
- 2 tsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. black or white pepper
- 1/4 tsp. garlic powder
- 1 pinch ground nutmeg
- 1 pinch red pepper flakes for a little heat optional
- 1 1/2 c. freshly shredded cheese Gruyere, Swiss, Fontina, Cheddar, or combo, divided
Instructions
- Arrange an oven rack in the lower third of the oven. Preheat the oven to 375 degrees. Line a rimmed baking dish with foil and set aside.
- Roll out the pie crust to fit your pie plate. On a lightly floured surface, roll the pie crust large enough to fit an 8 or 9-inch pie plate. Transfer the pastry to the pie plate; cut the edges leaving a 1/2-inch overhang. Tuck the overhang under to make a nice rolled edge around the pie, then flute the edges to make a decorative edge. Dock the bottom and sides with a fork. Place on the prepared baking sheet. Refrigerate until ready to use.
- Finely chop all your veggies. You will need 2 1/2 cups total.
- In a microwave-safe bowl, combine your veggies of choice (except for the spinach, add after microwaving the other vegetables) and 1/4 cup water. Cover with plastic wrap and microwave on high for 3 minutes. Carefully remove the plastic wrap and drain the veggies in a fine mesh sieve; set aside to cool a bit.
- In a large bowl, whisk together eggs, half and half, mustard, salt, pepper, garlic powder, nutmeg, and red pepper flakes if using. Stir in the veggies and 1 cup of cheese.
- Pour the egg and veggie mixture into the crust. Top with the remaining 1/2 cup cheese.
- Bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool for 30 minutes before slicing and serving. If you prefer your quiche cold (like I do) refrigerate for at least 2-3 hours before serving. Refrigerate any leftovers.
Notes
Use an 8 or 9-inch pie plate. If using a deep-dish pie plate, add 1/2 cup additional veggies and 2 eggs to the filling.
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