This delicious quick and easy vegetable quiche whips up in just minutes. This dinner is the perfect way to go meatless for a meal without feeling deprived!
For some reason the idea of making quiche used to always scare me–maybe it’s the fancy name–but it is actually very easy and pretty fool-proof. I originally got this recipe from my friend Shannon, who inherited it from her very adorable and very French mother-in-law. For this particular version, I used a frozen broccoli, chopped onion, & cheddar cheese combination, but you could literally throw in pretty much any vegetable (or even meat!) that you have on hand.
As far as the crust goes, you can use a ready-made rolled refrigerated version, which is where the quick & easy part comes in, or, for slightly more effort (but a tastier, flakier crust) you can make your own using this easy tutorial. In any case, DO try this recipe, and sooner rather than later! You might just find you’re making it all the time!
Step 1: Preheat oven to 350 degrees. Place crust in pie plate. Finely chop onion and set aside.
Step 2: Whisk eggs until well blended. Add milk, cream, salt, and pepper and whisk again.
Step 3: Place finely chopped onions on crust then top with broccoli.
Step 4: Top vegetables with shredded cheese.
Step 5: Pour egg mixture over cheese, then fold over crust edges as desired.
Step 6: Bake for approximately 35-45 minutes or until set in the center. If cheese is browning too quickly, cover with foil.
Step 7: Let stand for 10 minutes before serving.
P.S. Here are a few other combinations you might want to try in place of the broccoli:
Tomato Florentine
1/2 onion (diced) + 1 package frozen spinach (thawed) + 1 can fire-roasted dice tomatoes (drained)
Southwest
1/2 onion (diced) + 1 package frozen corn + 1 can green chiles (drained) + 1 can Rotel tomatoes (drained)
Ham
1/2 onion (diced) + 2-3 cups cooked ham (diced)
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View Comments
If I choose to you fresh broccoli and other vegetables, do I need to cook them first or can I just chop up and put in quiche to cook in oven?
Trish- You will want to cook your vegetables first since fresh vegetables release water. Cook vegetables then drain excess water and then use in quiche. I hope you enjoy!
Do you know if you can make ahead and freeze a quiche, and then serve later, or does it not do well?
Hi Heather,
Yes, you can bake the quiche as directed and then let cool and freeze. :)
I made this last night and it was so good! One question though - mine was a little runny in the middle even after letting it cool for a bit. I think it would have been fine, but I microwaved it a tad to make sure the eggs were cooked enough before feeding it to my kids. Anything I may have done wrong? We had the leftovers for lunch and it wasn't runny, so I'm thinking I need to let it sit longer before cutting and serving? This was my first quiche ever, so I'm sure practice will make perfect.....will definitely make this again!! :-)
This looks delicious...I am definitely going to try this for dinner!!
I made this today as directed. Although I did make my own pie crust and added a dash of Tabasco. It was delicious! I lightly steamed the broccoli before adding as well. I will definitely add this to my recipe box!
I've always been intimidated by quiche. Thanks for the recipe! Quick question: Do you ever mix all of ingredients together before pouring them in? Or is it best to pour the egg mixture on top?