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Garden Veggie Quiche

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The best tasting Garden Veggie Quiche

 

Quiche is a delicious savory dish made of a pie crust, egg-custard (usually with cheese) and fillings. It is super versatile (see graphic below for 5 Quiche recipes) and easy to make.  Whenever I have a hodge-podge of veggies in my fridge needing some extra TLC I make them into a quiche and am always pleasantly surprised at how good it is when it all comes together. This one being no exception, and since it was SO yummy and I just so happened to write down everything I put the quiche, I just had to share my recipe for Garden Veggie Quiche!

Here in Milwaukee we have had so much snow this winter and the only thing keeping me going is thoughts of Spring. This recipe definitely helped keep those thoughts (do a little happy dance- first official day of spring is this Thursday) at the forefront of my mind with its bright colors and fresh flavors!

My other thoughts on Quiche: ‘How do I love thee? Let me count the ways’ (line from Elizabeth Brownings Sonnet) because Quiche is:

  1. Super easy to make
  2. Can be made with many different ingredients
  3. A total ‘Comfort Food’
  4. Easy to make ahead & freezes/reheats well
  5. A dish that can be made super health (think egg-white quiche)
  6. Perfect for Potlucks or Parties
  7. Perfect for any meal (Breakfast, brunch, lunch, dinner … dare I say dessert quiche?)

How to make the most amazing garden veggie quiche

Without further build up because this Quiche really doesn’t need any, here is the recipe for Garden Veggie Quiche:

Yield: 8

Garden Veggie Quiche

Garden Veggie Quiche

Quiche is such an amazing recipe because it can be enjoyed as a breakfast, brunch, lunch or dinner especially this garden veggie quiche!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 Pie Crust (store bought or homemade)
  • 1 Tbs butter
  • 1/2 Onion, Finely Chopped
  • 2 Bell Peppers, Chopped
  • 2 Green Onions, Finely Chopped
  • 1 tsp salt and pepper
  • 8-10 Slices Canadian Bacon, chopped (can be left out if making it vegetarian)
  • 1 Roma Tomato, Chopped
  • 2 Cups Baby Spinach, Chopped
  • 6 Eggs
  • 1 Tbs Flour
  • 1/2 Cup Heavy Cream
  • 1 Cup Shredded Cheddar Cheese

Instructions

  • Preheat oven to 350. Unroll Pie crust and line a deep dish pie dish with crust. Bake for 7 minutes, then remove from oven and press up sides with a fork.
  • In a pan melt the butter, then saute the onions for 1 minute and then add the peppers and green onions and cook for 5 minutes, season with salt and pepper, then add the canadian bacon, tomato and Spinach and cook for another 3 minutes, until the spinach has cooked down. Remove from heat and set aside.
  • In another bowl whisk together the eggs, 1 tbs flour and heavy cream (ok if a little lumpy). Add the shredded cheese into the egg mixture and stir.
  • Next, combine the veggies and egg mixture until everything is incorporated.
  • Fill pie crust with filling, place on top of a baking sheet (in case of spillage) and bake for 40 -50 minutes. Allow to cool for 10-15 minutes before serving.

    • Nutrition Information:

    Yield:

    8

    Serving Size:

    1
    Amount Per Serving: Calories: 316Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 186mgSodium: 577mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 15g

    Nutrition information isn’t always accurate.

    © Sweetphi
    Cuisine: American / Category: Breakfast/Brunch
    Other recipes you might enjoy:

    Here are 5 amazing quiche recipes-do you have a favorite kind of Quiche?

    5 Quiche Recipes To Make

     

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    Comments

      • Sweetphi says

        This will work for a regular size pie crust, but it will be very full (I’d make sure to put a pan under it to make sure it doesn’t go over the edges when baking, just in case.)
        Hope you love this quiche!

        Reply

    7. Jana says

      Hey Sweetphi, I’m planning on making this amazing looking quiche for Christmas morning! Do you think I could let it sit in the fridge over night and bake it in the morning? Thank you!!!

      Reply

      • Andrea Sheehan says

        Can I let it sit in the half baked pie crust overnight? Or just in the mixing bowl and add to crust in the morning. I already baked the 7 min crust 😕

        Reply

        • Sweetphi says

          Yes absolutely! Just put it in the fridge and you should be totally fine. I’d recommend keeping it in the bowl vs. in the pie crust, you don’t want the crust getting soggy or anything (even though I don’t think that will happen, I still don’t want to take chances) Hope you love this recipe 🙂

          Reply

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