Vegetable quiche is a nutritious and delicious entree for a lunch or dinner, and I came up with a way to make it on the quick. You can make it into a meal without spending a lot of time chopping and dicing the veggies. The secret is buying a bag of broccoli slaw in the salad section of the market and using that for the vegetable part. Another short cut is to use a pre-made crust that you buy in the refrigerator section.
In order to avoid a soggy crust, I pre-bake the crust in the oven for about 10 minutes. While the crust is baking, I saute the broccoli slaw along with a chopped onion in some olive oil on the stove. Broccoli slaw is made of colorful broccoli, carrots, and red cabbage. By the time the crust is ready, the veggies have softened up and are ready to mix in.
Vegetable Quiche Recipe
- 1 unbaked pie crust
- 2 tablespoons olive oil
- 1 bag of broccoli slaw
- 1 medium onion, chopped
- 1 cup shredded Swiss cheese
- 2 tablespoons flour
- 6 eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Preheat the oven to 375 degrees. Put the pie crust in a pan and prick holes in it. Weight it down with dry beans or a pan so it won't puff up when baking. Bake for 8 to 10 minutes but not till done.
- Meanwhile, chop the onion and saute it along with the broccoli slaw in olive oil till just done.
- In a mixing bowl, beat eggs, and then add milk, cheese, flour, salt, and pepper. Fold in cooked vegetables.
- Put these ingredients in the partially baked pie shell and bake till done, approximately 30 to 45 minutes. Let sit 10 minutes before cutting.
You can see from the photos that my crust was over baked, but this can be avoided by covering it with foil while baking. The prebaking keeps the pie shell from becoming soggy in the middle. This vegetable quiche can be served for brunch, lunch, or dinner. It’s a meal in itself, but you can add other items like ham or bacon on the side and a fruit salad. Enjoy this meal, everyone.