Go Back
Print

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.