Garden Vegetable Quiche
Quiches should be on your go-to list for weekly meals. It can be served with pantry ingredients and a quick vegetable /salad and you are good to go. Switch it out with what is in your markets and make it your own.
Recipe type: Dinner
Cuisine: California
  • 1 single crust for a 9-inch pan or a purchased pie crust
  • ¼ cup onion (green onions, white onion, shallots)
  • ¼ -1/2 cup single or mixed vegetables (fresh peas, corn, green beans, spinach, greens...)
  • 2 teaspoons of an herb, finely chopped (parsley, thyme, basil)
  • 4 ounces ( 1 cup) of shredded cheese ( fontina, jack, cheddar, feta)
  • 2 large whole eggs
  • 2 large egg yolks
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon butter or extra virgin olive oil
  1. Pre-heat oven to 375 degrees.
  2. Prepare your crust, defrost if necessary.
  3. In a skillet add 1-2 teaspoons butter or olive oil and add your tough vegetables (greens not necessary) and ½ of the fresh herb.
  4. Saute 3-4 minutes until barely soft. Remove and cool.
  5. Spread the cheese evenly onto the cooled pie crust.
  6. Add the cooked vegetables and a couple pinches of salt and pepper
  7. Whisk together the eggs, milk, cream, salt, pepper and 1 teaspoon basil in a bowl.
  8. Pour into the pie pan. Top with remaining basil.
  9. Bake until light golden brown for 35-40 minutes. Test with a toothpick at the edge of the pie, comes out clean.
  10. Place on a wire rack to cool.
Recipe by California Greek Girl at