This quiche is so easy. SO easy.
I threw this together based on what I found on multiple different sites and multiple different recipes. I had my Sunday school teaching partner over for breakfast so we could plan our curriculum the week before classes started and because of my poor planning this is what ended up happening. And it was awesome. I should poorly plan more often. Okay, not really.
But seriously, I just took what I had in my fridge plus one quick trip to the store for pie crust (because yeah if I’m poorly planning, I’m NOT making pie crust) and cream so it was really just run in/run out. I usually have a random mix of veggies, and almost always have shredded cheese on hand (I like quesadillas).
Use what you have, get what you don’t, change it up, add or take away, this recipe is so versatile. Also? Leftovers for dinner…
Here I’ve got tomatoes, broccoli, baby spinach, onions…oh and cheeeeeessseeee…yum….
Easy Vegetable Quiche
2 tbsp butter
1 large onion
1 broccoli stalk
2 cups baby spinach
2 medium tomatoes
Fresh green onions, diced
1 cup shredded mozzarella
1 cup shredded sharp cheddar cheese (+plus a little extra)
1 refrigerated pie crust (enough for a deep dish pie/tart pan)
8 eggs
1 1/4 cup half and half
salt and pepper to taste
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Preheat oven to 400 degrees
Remove pie crust from packaging and allow to come to room temperature.
In a pan melt 1 tbsp butter and caramelize the onions. Set aside.
Chop the broccoli so it’s just the florets (I made the pieces on the smaller side), and add the remaining butter, the florets, and the baby spinach to the pan just long enough for everything to soften a little. Mix in the onions and the green onions, and set aside.
Slice tomatoes lengthwise and remove seeds. Set aside.
In a large bowl beat the eggs and half and half. Mix in salt and pepper.
Roll out the pie crust if necessary and press into your deep dish pan.
Layer some of your veggie mix and sliced tomatoes on the bottom of the crust. Sprinkle with about half the cheese. Layer more veggies and cheese. Pour your egg and half and half mixture over everything, and then lay the remaining tomato slices on top so they look pretty. Press down a little on the tomatoes so they’re “secure.” Top with your “little extra cheddar cheese.” (Note: If you have a ton of egg/half and half mix, don’t overfill! Then you just make a mess and things burn, and smoke detectors go off, and well…)
Place on a baking sheet and bake for 1 hour. If at 1 hour the quiche is still really REALLY jiggly, cover loosely with foil and put back in the oven for slightly longer.
Remove from oven and let it set ten minutes before serving.
