Simple Mixed Vegetable Quiche is a comforting classic with a colorful twist.
- introduction: Simple Mixed Vegetable Quiche
- why make this recipe: Simple Mixed Vegetable Quiche
- how to make Simple Mixed Vegetable Quiche
- Ingredients : Simple Mixed Vegetable Quiche
- Directions : Simple Mixed Vegetable Quiche
- how to serve Simple Mixed Vegetable Quiche
- how to store Simple Mixed Vegetable Quiche
- tips to make Simple Mixed Vegetable Quiche
- variation (if any) Simple Mixed Vegetable Quiche
- FAQs about Simple Mixed Vegetable Quiche
introduction: Simple Mixed Vegetable Quiche
Simple Mixed Vegetable Quiche is an easy, homey dish that brightens any meal with color and flavor.
This quiche works for breakfast, lunch, or a light dinner and comes together with simple steps.
If you enjoy hearty comfort food, try our hearty beef stew with creamy barley for another warming option.
why make this recipe: Simple Mixed Vegetable Quiche
You should make Simple Mixed Vegetable Quiche because it is quick, flexible, and tasty.
It uses common vegetables and a ready crust to save time.
Benefits include:
- Easy to customize with what you have on hand.
- Balanced with protein, veggies, and cheese.
- Great for feeding a group or meal prep.
how to make Simple Mixed Vegetable Quiche
This section shows the simple steps to make Simple Mixed Vegetable Quiche clearly and quickly.
Work in stages: prepare crust, cook veggies, mix eggs, and bake.
If you like grilling with friends, you might also enjoy the flavors in a mixed grill platter with dipping sauces as a paired main.
Ingredients : Simple Mixed Vegetable Quiche
- 1 prepared quiche or pie crust (10–11 inch)
- Broccoli florets
- Cherry or Roma tomatoes, sliced
- Red onion, thinly sliced
- Green peas
- Corn kernels
- 3 large eggs
- 3/4 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
Directions : Simple Mixed Vegetable Quiche
- Preheat the oven to 350°F. Lightly grease a 10–11 inch quiche or tart pan with oil or butter. Press the crust evenly into the pan and set aside.
- Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 3 minutes, just until tender-crisp. Drain well.
- Heat the olive oil in a skillet over medium heat and sauté the sliced red onion for 2–3 minutes, until softened. Set aside.
- In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth. Season with salt, black pepper, and Italian-style herbs.
- Arrange the prepared vegetables evenly over the crust. Lightly season with additional salt and pepper. Pour the egg mixture evenly over the vegetables.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let the quiche rest for about 10 minutes before slicing and serving.
how to serve Simple Mixed Vegetable Quiche
Serve Simple Mixed Vegetable Quiche warm or at room temperature.
Add a fresh side salad or steamed greens for a full meal.
For a light, fresh pairing, try serving it with seasonally inspired greens from this collection of fresh seasonal salads.
how to store Simple Mixed Vegetable Quiche
Cool the quiche completely before storing.
Keep wrapped in the fridge for up to 3–4 days in an airtight container or covered with foil.
Reheat slices in a 350°F oven for 10–15 minutes or in a microwave for 1–2 minutes.
tips to make Simple Mixed Vegetable Quiche
- Blind-bake crust slightly for a crisper bottom.
- Drain vegetables well to avoid a soggy filling.
- Use a mix of cheeses for more flavor.
- Let the quiche rest before cutting to set the filling.
variation (if any) Simple Mixed Vegetable Quiche
- Swap broccoli for spinach or asparagus.
- Add cooked bacon or ham for a non-vegetarian twist.
- Use goat cheese or feta for a tangy change.
- Make mini quiches using a muffin tin for single servings.
FAQs about Simple Mixed Vegetable Quiche
Q: Can I make Simple Mixed Vegetable Quiche ahead of time?
A: Yes. Bake it, cool it, then refrigerate. Reheat when ready to eat.
Q: Can I freeze Simple Mixed Vegetable Quiche?
A: Yes. Wrap tightly and freeze up to 2 months. Thaw in the fridge before reheating.
Q: What pan is best for this quiche and where can I buy one?
A: A 10–11 inch tart or quiche pan with a removable bottom works well. Buy it here.
Q: How do I keep the crust from getting soggy?
A: Pre-bake the crust slightly and avoid adding excess liquid from veggies.
Q: Can I change the cheese in Simple Mixed Vegetable Quiche?
A: Yes. Use cheddar, Swiss, mozzarella, or a mix for varied taste.
Simple Mixed Vegetable Quiche
Ingredients
For the crust
- 1 whole prepared quiche or pie crust (10–11 inch)
For the filling
- 1 cup broccoli florets
- 1 cup cherry or Roma tomatoes, sliced
- 1 medium red onion, thinly sliced
- 1 cup green peas
- 1 cup corn kernels
- 3 large eggs
- 3/4 cup sour cream
- 1 cup shredded cheese (mild or medium)
- 1 tablespoon olive oil
- 1 teaspoon Italian-style dried herbs
- to taste salt
- to taste black pepper
Instructions
Preparation
- Preheat the oven to 350°F and lightly grease a 10–11 inch quiche or tart pan with oil or butter.
- Press the crust evenly into the pan and set aside.
Cooking Vegetables
- Bring a pot of salted water to a boil, add the broccoli florets, and cook for about 3 minutes until tender-crisp, then drain well.
- Heat olive oil in a skillet over medium heat and sauté the sliced red onion for 2–3 minutes until softened, then set aside.
Mixing the Filling
- In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth.
- Season with salt, black pepper, and Italian-style herbs.
Assembling and Baking
- Arrange the prepared vegetables evenly over the crust and lightly season with additional 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.
