EASY VEGGIE QUICHE
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This Easy Veggie Quiche is loaded with healthy vegetables, a luscious, creamy egg filling, and a gorgeous flaky crust. It’s easily customizable with your favorite veggies and whatever cheese you have on hand.
You can even omit the crust to cut fat, carbs, and calories without missing any of the decadence.
Easy Veggie Quiche
Easy Veggie Quiche is perfect for breakfast, lunch, or meatless main for dinner. As well, I like that it’s a great way to use leftover vegetables.
It’s so simple to make but always looks elegant. It can be made and frozen which really comes in handy during the holidays.
Ingredients you’ll need for Easy Veggie Quiche
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Broccoli
- Red bell pepper
- Green onions
- Buttermilk
- Dijon mustard
- Ground black pepper
- Salt
- Feta cheese
- Jalapenos
- Cheddar cheese
- Pie crust
How do I keep the crust from getting soggy?
Blind baking is simply the process of baking your pie crust prior to filling it. Blind baking, or pre-baking, your pie crust will help it from becoming soggy.
How do I blind-bake pie crusts?
To blind bake a pie crust, pierce the bottom of the crust 4 to 5 times with the tines of a fork. Bake at 350 degrees for 7 minutes. Remove it from the oven and allow it to cool for 10 minutes. Proceed with your recipe.
Can I freeze Easy Veggie Quiche?
Yes, quiche freezes really well.
To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty aluminum foil or slide quiche into a freezer bag. Seal, label, and freeze for up to one month.
When ready to serve, remove from the freezer. Do not thaw. Unwrap and bake, as usual, adding 10 to 20 minutes extra time.
To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Here are some more fan-favorite recipes, I’m confident you’ll enjoy.
Last But Not Least…if you make this recipe please leave a rating and a comment if you don’t mind. I love hearing from you. And post a photo of your quiche on Instagram and tag me, @Paula_callmepmc!
I updated this post from an earlier version dated August 19, 2013. I made new photos and simplified the recipe instructions.
Easy Veggie Quiche
Ingredients
- 5 large eggs
- 1 and ½ cups broccoli chopped
- ¼ cup red bell pepper
- 2 Tablespoons green onions sliced
- 1 cup buttermilk
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon salt
- 2 ounces feta cheese crumbled
- 1 teaspoon jalapeno pepper fresh, diced small
- 1 and ½ cups shredded cheddar
- 1 9-inch pie crust
Instructions
- Preheat oven to 350 degrees. Blind bake pie crust 7 minutes.
- While crust is baking, stir together eggs, buttermilk, mustard, salt, pepper. Whisk until smooth.
- Add broccoli, bell pepper, green onions, jalapeno and stir.
- Add feta and cheddar and stir.
- Pour into pie crust.
- Bake 30 minutes or until golden brown and set in the center.
- Allow to cool 10 minutes before serving.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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