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Vegetable and Cheese Quiche


Vegetable and Cheese Quiche




– 1 unbaked pie crust (store-bought or homemade)
– 1 cup shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– 1 medium zucchini, diced
– 1 medium carrot, grated
– 1/2 cup diced bell pepper (any color)
– 1/2 cup diced onion
– 1/2 cup milk
– 1/2 cup heavy cream
– 4 large eggs
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional, for garnish)




1. **Preheat Oven:**
Preheat your oven to 375°F (190°C).

2. **Prepare Vegetables:**
In a large skillet, sauté the zucchini, carrot, bell pepper, and onion over medium heat until tender, about 5-7 minutes. Set aside to cool slightly.

3. **Prepare Pie Crust:**
Place the unbaked pie crust in a 9-inch pie dish, pressing it firmly into the bottom and up the sides. Trim any excess dough.

4. **Assemble Quiche:**
Sprinkle the shredded cheddar and mozzarella cheese evenly over the bottom of the pie crust. Spread the sautéed vegetables over the cheese.


5. **Mix Custard:**
In a medium bowl, whisk together the eggs, milk, heavy cream, basil, oregano, salt, and pepper until well combined. Pour the egg mixture over the vegetables and cheese in the pie crust.

6. **Bake:**
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.

7. **Serve:**
Let the quiche cool for a few minutes before slicing. Garnish with fresh parsley if desired. Serve warm or at room temperature. Enjoy!

This vegetable and cheese quiche is versatile and can be customized with your favorite vegetables and cheeses. It’s perfect for breakfast, brunch, or a light dinner.


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