Garden Vegetable Quiche

Ever wonder what to do with all those vegetables from your garden or from your recent trip to the farmer’s market? Let’s talk Garden Vegetable Quiche. Quiche, is a light smooth custard-based pie, with a crust which makes into a quick and flavorful meal. Serve it with salad greens, and you have a healthful meal for your family. You can make your own crust, or stock organic frozen crusts, when you’re in a pinch for time. There’s no need for a recipe. The basic recipe is here for you to experiment with adding your own vegetables, cheese and herbs. So, let’s get started on an old recipe, but a great stand-by for a quick dinner. If you need inspiration for your garden quiche, head over to your nearest farmer’s market and check out what the farmer’s are offering for the season.

I like to use the Wholesome Organic Pie Crusts, they  hold together and crisp up beautifully. When I shop I always pick up and have on hand eggs, milk, heavy cream, and various cheeses.

Whole Wheat Organic Pie Crust

Frozen Organic Pie Crust

After heading to the farmer’s market this Sunday, I came home with radishes, green onions, and snap peas.  I had the basic ingredients in my fridge, so I was ready to go for my dinner.

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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.

Course dinner

Cuisine California

Author Mary Papoulias-Platis

Ingredients

• 1 single crust for a 9-inch pan or a purchased pie crust
• 1/4 cup onion, green onion, shallots
• 1/4 -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
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon butter or extra virgin olive oil

Instructions

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 1/2 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.

Other Egg Recipes You May Enjoy:

Fresh Tomato Egg Scramble

Greek Skillet Potatoes with Eggs

Um…try a slice and enjoy! Mary

© 2016 – 2022, Mary Papoulias-Platis. All rights reserved.

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Tagged as: eggs, farmer's market recipe, garden quiche, gardening, Meatless Mondays, old recipe, organic pie crust, quiche, vegetables, vegetarian