Why Make This Simple Mixed Vegetable Quiche
If you’re looking for a dish that balances healthy ingredients with comforting flavors, then this Simple Mixed Vegetable Quiche is for you. It’s rich and savory, packed with vibrant veggies, and incredibly versatile. You can serve it for breakfast, brunch, lunch, or even dinner. Not only is it a gorgeous centerpiece, with its golden crust and colorful filling, but it also makes use of whatever vegetables you have on hand. Plus, it’s a fantastic way to sneak in some extra nutrients, making it a win for both taste and health!
How to Make Simple Mixed Vegetable Quiche
Making this quiche is easier than you might think. With a handful of ingredients and straightforward steps, you’ll have a delightful meal that can impress your family or friends. It’s all about layering your favorite vegetables in a flaky crust and pouring a creamy egg mixture over the top. The end result is a delicious dish that’s both satisfying and full of flavor. Let’s dive in!
Ingredients:
- 1 prepared quiche or pie crust (10–11 inch)
- 1½ pounds mixed vegetables, such as:
- Broccoli florets
- Cherry or Roma tomatoes, sliced
- Red onion, thinly sliced
- Green peas
- Corn kernels
- 3 large eggs
- ¾ cup sour cream
- 1 cup shredded cheese (mild or medium)
- 1 tablespoon olive oil
- 1 teaspoon Italian-style dried herbs
- Salt, to taste
- Black pepper, to taste
Directions:
- Preheat the oven to 350°F. Lightly grease a 10–11 inch quiche or tart pan with oil or butter. Press the crust evenly into the pan and set it aside.
- Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 3 minutes, just until tender-crisp. Drain well.
- Heat the olive oil in a skillet over medium heat and sauté the sliced red onion for 2–3 minutes, until softened. Set aside.
- In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth. Season with salt, black pepper, and Italian-style herbs.
- Arrange the prepared vegetables evenly over the crust. Lightly season with additional salt and pepper. Pour the egg mixture evenly over the vegetables.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let the quiche rest for about 10 minutes before slicing and serving.
Nutritional Information
This Simple Mixed Vegetable Quiche is not only delicious but also nutritious! Here’s a breakdown of the nutritional content per serving (based on 8 servings):
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 300mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g
How to Serve Simple Mixed Vegetable Quiche
This quiche is incredibly versatile. You can serve it warm or at room temperature. For a delightful brunch, consider pairing it with a light salad or some fresh fruit. If you’re planning a family dinner, serve it alongside roasted potatoes or a nice bread roll. This quiche can even be enjoyed for a quick lunch with a dollop of your favorite condiment or sauce on the side!
How to Store Simple Mixed Vegetable Quiche
To store leftover quiche, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for up to 3 days. You can also freeze it by slicing individual servings, wrapping them in plastic wrap, and placing them in a freezer-safe bag. It should be good for up to 2 months. Just reheat in the oven or microwave when you’re ready to enjoy it again!
Expert Tips for Perfect Simple Mixed Vegetable Quiche
- Crust Choices: If you’re short on time, you can use a store-bought crust, or for a lighter option, try a whole wheat crust or even a cauliflower crust.
- Veggie Variety: Feel free to swap in any seasonal veggies you enjoy. Spinach, zucchini, or bell peppers work beautifully in this recipe.
- Cheese Options: Experiment with different cheeses like feta for a tangy kick, or Swiss for a nutty flavor.
- Egg Mixture: Ensure that your eggs are well mixed and fully incorporated into the cream for a smoother filling.
- Doneness Check: Use a toothpick or knife in the center; it should come out clean when the quiche is done baking.
Delicious Variations
- Meat Lover’s Quiche: Add cooked bacon, ham, or crumbled sausage for a hearty version.
- Mediterranean Quiche: Incorporate olives, feta cheese, and sun-dried tomatoes for a flavorful twist.
- Mexican-Inspired Quiche: Use pepper jack cheese, diced jalapeños, and diced bell peppers with a sprinkle of cumin.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare the quiche a day ahead, and just bake it when you’re ready to serve.Can I use frozen vegetables?
Absolutely! Just be sure to thaw and drain them before adding them to the quiche to avoid excess moisture.How can I make this quiche dairy-free?
Substitute the sour cream with a plant-based yogurt and use vegan cheese for a dairy-free option.
Conclusion
With its combination of wholesome ingredients and incredible flavor, Simple Mixed Vegetable Quiche is a recipe you’ll want to keep in your cooking repertoire. Its flexibility makes it perfect for any occasion, whether you’re hosting a brunch or simply need a quick weeknight dinner. We encourage you to try your hand at this quiche and make it your own with your favorite veggies and cheeses. Happy cooking, and don’t forget to share your delicious results!
Simple Mixed Vegetable Quiche
Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a 10–11 inch quiche or tart pan with oil or butter. Press the crust evenly into the pan and set it aside.
- Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 3 minutes, just until tender-crisp. Drain well.
- Heat the olive oil in a skillet over medium heat and sauté the sliced red onion for 2–3 minutes, until softened. Set aside.
- In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth. Season with salt, black pepper, and Italian-style herbs.
- Arrange the prepared vegetables evenly over the crust. Lightly season with additional salt and pepper. Pour the egg mixture evenly over the vegetables.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let the quiche rest for about 10 minutes before slicing and serving.