Vegetable Quiche

"Just a basic recipe, you can change just about anything except the milk and eggs. Whatever cheese you like, bacon is also good to add."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by barking_beagle photo by barking_beagle
photo by DianaEatingRichly photo by DianaEatingRichly
photo by PanNan photo by PanNan
Ready In:
1hr
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Start preheating oven to 375. While that is happening --
  • Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.
  • While vegetables are cooking, toss cheese and flour together.
  • Combine eggs, milk and seasoning and mix together.
  • Add cheese and vegetables to egg mixture and mix well.
  • Pour into greased pie dish and bake at 375 degrees for 45 minutes.
  • Let stand 30-45 minutes before serving.
  • Serve with orange slices and toast.

Questions & Replies

  1. How big of a pie dish?
     
  2. How small do you cut the mushrooms?
     
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Reviews

  1. This was wonderful Kevin. I made it as written and we thought it tasted delicious. This is a very versatile recipe and will try adding some different things next time. But as it stands this quiche recipe is well seasoned and made a great brunch entree. Very easy to prepare also. Thanks.
     
  2. Came out great! Very easy to make and tasty. The only thing I wasn’t expecting was it made so much I had enough for two! ?? I wasn’t using deep dish pie crust so that may be why.
     
    • Review photo by barking_beagle
  3. Made as written other than using half red and half green bell pepper. Flavorful and SO cheesy!
     
  4. Have already made this recipe 3 times, each time something a little different. In our home we call it, "Kevin's Creative Quiche" and since the first run which was enjoyed by all, everyone now has a say as to what goes into it. Not only delicious but a fun meal for a family on a budget.
     
  5. made some adjustments, it looks and tastes wonderful
     
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Tweaks

  1. 1st time substituted asparagus tops for green pepper and used Swiss cheese. 2nd time red onion, zucchini and chopped left over sauteed eggplant with shredded Italian 3 cheese blend and a dash of Italian seasoning. 3rd time made recipe as is but topped with bacon bits and avocado slices
     
  2. I used buttermilk and half and half instead of plain milk. It came out very well. Best quiche we’ve ever eaten!
     
  3. Made as written other than using half red and half green bell pepper.
     

RECIPE SUBMITTED BY

I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.
 
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