Simple Mixed Vegetable Quiche
A quick and delicious vegetarian quiche featuring a creamy egg filling and a vibrant mix of fresh vegetables in a buttery crust.
Equipment
- 1 quiche or tart pan 10 to 11 inch
- 1 pot for boiling broccoli
- 1 skillet for sautéing onions
- 1 medium bowl
Ingredients
- 1 prepared quiche or pie crust 10–11 inch
- 1½ pounds mixed vegetables such as broccoli florets, sliced cherry or Roma tomatoes, thinly sliced red onion, green peas, and corn kernels
- 3 large eggs
- ¾ cup sour cream
- 1 cup shredded cheese mild or medium
- 1 tablespoon olive oil
- 1 teaspoon Italian-style dried herbs
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F and lightly grease a 10–11 inch quiche or tart pan.
- Press the prepared crust evenly into the pan and set aside.
- Bring a pot of salted water to a boil, add broccoli florets, and cook for about 3 minutes until tender-crisp. Drain well.
- Heat olive oil in a skillet over medium heat and sauté the sliced red onion for 2–3 minutes until softened. Remove from heat.
- In a medium bowl, whisk together eggs, sour cream, and shredded cheese until smooth. Season with salt, pepper, and Italian herbs.
- Arrange all prepared vegetables evenly over the crust. Season lightly with salt and pepper.
- Pour the egg mixture evenly over the vegetables.
- Bake for 35–40 minutes, until the center is set and the top is lightly golden.
- Let the quiche rest for about 10 minutes before slicing and serving.
Notes
- Customize vegetable mix based on availability.
- Use low-fat sour cream for a lighter dish.
- Store leftovers refrigerated for up to 3 days.