Simple Mixed Vegetable Quiche
A comforting classic quiche brimming with colorful vegetables, perfect for any meal of the day.
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.
Notes
For a crisper bottom, blind-bake the crust slightly. Properly drain vegetables to avoid a soggy filling. For more flavor, a mix of cheeses can be used. Allow the quiche to rest before cutting to set the filling.