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Vegetarian Quiche

A few weeks ago I shared my disastrous attempt at making pie crust (and all-around disastrous day.)  Your response was overwhelmingly encouraging and kind, and I promised the quiche recipe would be forthcoming.

I am happy to report that yesterday’s attempt at homemade pie crust was a success and at last I was able to make the quiche I’ve been craving for weeks.  Of course, quiche is one of those dishes that people either really love or really hate which meant in this house it was received to mixed reviews.  Husband insists quiche is “chick food,” and while he eats it because he eats everything, it certainly wouldn’t be his first choice.  The girls are currently adverse to anything green, mushy, or new.  Let’s just say it was a good thing I scored such a great deal on Chef Boyardee the other day.

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 (as long as you can avoid any crust-making disasters.)  I originally got this recipe from my dear friend Shannon, who inherited it from her very adorable and very French Mother-in-Law.  For this particular version, I used a frozen spinach, canned mushroom, canned tomato, & feta 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 (easy!), or you can make your own (cheap!)  I always use Martha Stewart’s amazingly simple Pate Brisee recipe.  It  is heavenly.  Someday I’ll do a post showing the steps to make a perfect pie crust, but in the meantime just remember this: make sure ALL your ingredients are well-chilled!

Vegetarian Quiche
1 pie crust 
4 eggs
1 cup milk or cream
salt & pepper
assorted vegetables**
shredded cheese

Preheat oven to 350 degrees.  Place crust in pie plate.  Whisk eggs until well blended.  Add milk & whisk again.  Add salt & pepper to taste (I use approximately a half-teaspoon of salt and a quarter teaspoon of pepper.)  Layer vegetables in over crust in pie plate.  Top with generous layer of shredded cheese.  Pour egg mixture over cheese, then trim or fold over crust edges as desired.  Bake for approximately 30-40 minutes until set in center.  If cheese is browning too quickly, cover with foil.  Let stand for 10-15 minutes before serving.

**Vegetable tips:  If using fresh vegetables, blanch them for 3-4 minutes before placing in pie dish so that they are fully cooked when the quiche is done.  Frozen vegetables should be thawed and drained before using.  Canned vegetables should be drained well.

21 Comments

  1. August 6 at 07:10PM

    Oh my that looks so good!

  2. Amy Peters
    August 7 at 01:38AM

    Thanks for your great site. One of the things I really admire about you is your honesty. Too many of us try to cover our mistakes.
    Just a tip from a mom of six (5 boys and then, lo and behold, a girl!). We didn’t want to have battles over what the kids ate and yet also didn’t want mom to be a short-order chef. I came up with something that worked great for us. If a child didn’t want to eat their food it was okay. However, they got NOTHING to eat until the next meal. If I wanted them to try something new and thought they’d balk I made sure to have something yummy for dessert that night. This worked great and now my kids eat nearly everything, even things like broccoli and spinach. We stayed very calm and firm. We also didn’t allow them to say things like, “ooh gross” etc.

  3. Tracey
    August 13 at 11:48PM

    I made this and I loved it! I was the only member of my household who would eat it…but that was fine with me! LOL! Thank you for the great recipe idea! I love quiche but I’ve always been afraid to make it. I guess I never realized how easy it was to make! 🙂

  4. Jennifer R
    March 9 at 10:03AM

    Thanks so much for sharing this recipe. I made this dish this morning for an office meeting. I was able to make two 9″ quiches for about $7.00. What a deal! Plus, everyone enjoyed the dish and asked for your recipe.

    • Ruth
      March 12 at 07:37PM

      You’re welcome! I’m so glad it turned out for you and was a hit! Thanks so much for letting me know! 🙂

  5. March 5 at 12:39PM

    Além disso, não é verosímil para os indivíduos para passar o tempo em academias e clubes de saúde por causa de seus
    compromissos profissionais. Então, é a sua preferência em adiante lugar
    para conseguir uma solução simples e conveniente
    que é benévolo o suficiente para cumprir o seu propósito sem afetar suas programações.

    Em tais condições, zilch poderia ser melhor do que Fort Max Diet.

  6. Heather
    February 20 at 12:39PM

    Looks great! How much of the vegetables do I need? (How many cups?) Since I need to pre-cook/have it thawed, I was hoping you could give me a ballpark. Thanks! 🙂

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