Veggie Quiche

This Veggie Quiche recipe is as simple as it gets with little fuss. Bursting with rich flavor, you’ll want to eat the entire dish in one sitting. With a short list of ingredients, this recipe will quickly become a favorite.

Veggie Quiche

A lot of people think quiche is a difficult dish to tackle. However, it’s actually pretty easy and only takes a few minutes to toss together. The baking time is the longest part and let me tell you, that’s a hard wait. If made correctly, quiche can be pretty addicting. Plus, it’s so light, it’s easy to catch yourself eating too much of it.

Thankfully, outside of the crust, quiche is a pretty healthy dish. You could even skip the crust and just pour the mixture straight into a greased pie pan, if desired. It definitely loses a factor without the crust, but it’s still delicious. It’s also a nice source of protein and could be served for breakfast, lunch, dinner, and brunch – versatile!

Tips and Variations

• Go easy on the mixing – You don’t have to whip the eggs like scrambled eggs calls for. I mean, you can if you like, but beating the eggs less actually makes for a better quiche turnout.
• Add more veggies – If you love veggie quiche, but aren’t a fan of the veggies used in this recipe, simply substitute the portions of each veggie for your choices.
• Make it spicy – Add in a few pickled jalapenos or dice up a fresh jalapeno and add it to your recipe. You’ll want to saute the fresh jalapeno when you saute the other veggies.
• Make it less dense – If you feel like your quiche is too dense, you can swap out the heavy cream for just more whole milk.

Common Questions About Veggie Quiche

What Kind of Cheese is in Quiche?

Honestly, quiche is a very versatile dish and can be made in a plethora of ways. I like to use mozzarella or cheddar cheese in mine. However, just about any type of cheese you prefer can be used in a quiche recipe. The only thing I wouldn’t reach for is sliced cheeses.

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Serves: 6

Ingredients:

• 1 Premade Crust
• 7 Eggs
• 1 Cup Baby Spinach Leaves
• 1 Cup Shredded Mozzarella Cheese
• ½ Cup Whole Milk
• ½ Cup Heavy Cream
• ½ Cup Mushrooms, sliced
• ½ Yellow Bell Pepper, diced
• ½ Small Red Onion, diced
• 1 Tablespoon Garlic, minced
• 1 Tablespoon Butter
• Salt & Pepper, to taste

Directions:

1. Preheat the oven to 275 degrees.
2. In a skillet, add the butter, mushrooms, onion, bell pepper, and garlic. Saute until the onion is translucent.
3. In a large bowl, combine the eggs and milk. Mix well.
4. Add half of the cheese and the rest of the ingredients to the bowl, setting aside a couple pieces of each veggie to put on top. Mix well.
5. Pour into the pie dish and top with the remaining cheese and veggie pieces.
6. Bake at 275 degrees for 15 minutes then turn up the oven to 350 degrees and cook for another 30 minutes or until the egg is cooked through.