Vegetable Quiche
Vegetable Quiche
This easy vegetable quiche—courtesy of Jennie Flight—features a creamy egg and cheese filling with seasonal vegetables. Bake it in a store-bought crust for convenience or try it with our homemade vodka pie crust for a flaky, from-scratch finish. Perfect for make-ahead brunches and spring gatherings.
- Author
- Jennie Flight
- Prep Time
- 18-20 minutes
- Cook Time
- 45 minutes
- Servings
- 8
- Category
Brunch
- Cuisine
French
Ingredients
- 1 prebaked store-bought or homemade crust crustless is also an option!
- 1 tablespoon olive oil or butter
- 1 large onion chopped
- 3 garlic cloves minced
- 2 cups sliced zucchini
- 4 large mushrooms sliced
- 1 ⁄4 cup tomatoes diced
- 1 ⁄4 cup olives sliced
- 4 large eggs
- 3/4 cup sour cream
- 1 ⁄4 milk or cream
- 1 ⁄2 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 ⁄2 teaspoon dried parsley
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
Directions
- Preheat oven to 375°F.
- Heat oil or butter in a skillet over medium-high heat. Sauté onions and garlic for 6-8 minutes until soft and fragrant.
- Add zucchini, mushrooms, tomatoes and olives. Cook for 10 minutes.
- In a medium bowl combine eggs, sour cream and milk. Whisk until combined. Add seasonings and whisk again.
- Add cheese and veggies to bowl and stir well.
- Pour filling into prebaked pie crust (or greased pie dish if you are going crustless) and transfer to oven.
- Bake for 45 minutes until lightly browned on top and set. Remove from oven and let cool before serving.