Easy Vegetable Quiche
Recipe uses a frozen premade pie shell and makes for a simple and delicious breakfast, lunch, or dinner
This simple but deliciously flavorful vegetable quiche is made using a frozen pie shell and is perfect for breakfast, lunch, or dinner. It’s also a great way to use up any leftover veggies or herbs sitting in your fridge.
Try This Easy-to-Make Vegetable Quiche
Recipe uses a frozen premade pie shell and makes for a simple and delicious breakfast, lunch, or dinner
Easy Vegetable Quiche
This recipe for an easy and delicious vegetable-filled quiche comes from gastronomy student Adrian Bresler (MET’24). “I have tweaked this recipe, found on the back of an old 1993 paper calendar, over the past 30 years and even reworked some of the quantities,” Bresler writes. “It is my go-to recipe for brunch at home or for a potluck. The dish is ideal for using up fresh vegetables in the refrigerator that might otherwise go to waste. I have substituted green pepper, broccoli, and cauliflower for the mushrooms or zucchini. Just be sure to chop the vegetables so that they cook evenly with the other ingredients.”
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total Time: 45 min
- Yield: 6 to 8 servings
Ingredients
- 1 9-inch frozen deep-dish pie shell (I prefer Oronoque Orchards brand made by Mrs. Smith’s)
- 1 medium onion, sliced
- 1 tablespoon neutral oil (such as vegetable or canola)
- 1 cup fresh mushrooms, sliced
- 1 large tomato, roughly chopped
- ½ cup zucchini, sliced (peeled, if desired)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic salt
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 5 eggs
- ½ cup whole milk or half-and-half
Directions
- Preheat oven to 375 degrees.
- Heat oil in a large skillet or frying pan over medium heat.
- Sauté onion in oil until tender but not brown, about 5 minutes, stirring occasionally.
- Add mushrooms and sauté for 5 more minutes. Keep stirring occasionally.
- Add tomatoes, zucchini, herbs, and seasonings. Cook for an additional 10 minutes, stirring frequently.
- Set vegetable mixture aside.
- In a separate bowl, beat eggs together with the milk.
- Place pie shell on a baking sheet and pour the egg mixture into the pie shell.
- Drain any excess liquid from the vegetable mixture and add them into the pie shell, making sure to distribute them evenly. Be careful not to overfill the pie crust.
- Bake for 30 to 35 minutes, until the quiche is golden brown and firm.
- Let the quiche cool for 5 minutes and then serve. Any leftovers can be kept covered in the fridge for 3 to 4 days and reheated.
Notes
You can substitute 1 teaspoon dried parsley for the fresh parsley.
You can also use fresh basil instead of the dried basil (about a tablespoon or more, as desired)
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