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baked vegetable quiche with asparagus and tomatoes

Vegetable Quiche

Just about any vegetable or protein you love is perfect for this quiche recipe.
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Course Appetizer, Breakfast, Side Dish
Cuisine American, French

Ingredients
  

  • 1 - 9-inch Deep Dish Ready Pie Crust Marie Calendar’s, Organic, Pillsbury
  • 2 tbsp oil and/or butter or omit for oil-free  
  • 1 small onion, chopped
  • 2 large garlic cloves or 1 teaspoon garlic powder
  • salt to taste
  • 1 large red bell pepper seeded and cut in thin 1-inch strips
  • 1 generous bunch spinach or kale, stemmed and washed
  • 1 tsp dried thyme leaves
  • freshly ground pepper to taste

For the Egg Custard:

  • 4 egg yolks, separated
  • 2 whole eggs
  • ½ tsp salt and ground pepper
  • 1½ cup milk of choice
  • ⅛ tsp nutmeg
  • ½ tsp cayenne
  • ½ tsp dried thyme
  • ½ tsp of favorite seasoning
  • 1½ cups grated cheese of choice
  • ¼-½ pound of any cooked protein of choice

Instructions
 

Step 1  -  Prep The Crust 

  • Preheat the oven to 375 degrees.
  • Remove the frozen crust from the freezer. Allow to thaw slightly for 10 minutes.
  • Prick the crust several times on the bottom and around the sides of the crust. Place aluminum foil or parchment paper over the crust and add enough dried beans or rice to partially fill the shell.
  • Place the quiche dish on a rimmed baking pan and transfer to the oven. Bake for 15 minutes or until light golden brown.
  • Remove from the oven using long oven mitts. Allow the foil to cool. Carefully lift up the foil and pie weight (beans or rice) from the crust and set aside in a bowl.
  • Set pie crust on a cooling rack.

Step 2  -  The Sauté 

  • While the pie crust bakes: In a large skillet over medium heat add the oil. Allow oil to warm for 20 seconds. Add onions and mushrooms, if using.
    Cook for 4 to 6 minutes stirring occasionally.
  • Add the garlic, peppers, (if using) and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook until peppers are tender and sweet. Stir in spinach. Cook 2 minutes longer or until spinach is slightly wilted. Place in a bowl and set aside.
  • If using a protein: sauté separately or with onions and garlic.

Step 3 - Prepare The Custard

  • In a bowl using a hand held mixer, beat eggs, cream, milk, cayenne, nutmeg, salt and pepper until smooth.

Step 4 - The Assembly

  • Spread vegetable mixture in an even layer in the crust. Stir together the cheeses and sprinkle in an even layer on top.
    (Note—Some recipes layer cheese first then veggies. I can’t say that it matters. It’s a preference thing)
  • Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over.
  • Bake: Place quiche, on a rimmed baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top.
    (Note- depending on the oven your Quiche may need an additional 5 minutes. The internal temperature should read 165-170 degrees.)

Step 5 - Enjoy💕

  • Remove from the oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
    The quiche will keep for 3 or 4 days in the refrigerator.