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Simple Mixed Vegetable Quiche

A delicious and versatile quiche packed with mixed vegetables, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Crust and Base
  • 1 prepared prepared quiche or pie crust (10–11 inch)
Vegetables
  • 1.5 pounds mixed vegetables, such as broccoli florets, cherry or Roma tomatoes, sliced, red onion, thinly sliced, green peas, corn kernels Feel free to swap in any seasonal veggies.
Filling
  • 3 large eggs
  • 0.75 cup sour cream Can substitute with plant-based yogurt for a dairy-free option.
  • 1 cup shredded cheese (mild or medium) Cheese options like feta or Swiss can be used.
  • 1 tablespoon olive oil
  • 1 teaspoon Italian-style dried herbs
  • to taste Salt
  • to taste Black pepper

Method
 

Preparation
  1. 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.
  2. 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.
  3. Heat the olive oil in a skillet over medium heat and sauté the sliced red onion for 2–3 minutes, until softened. Set aside.
  4. In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth. Season with salt, black pepper, and Italian-style herbs.
Assembly and Baking
  1. Arrange the prepared vegetables evenly over the crust. Lightly season with additional salt and pepper. Pour the egg mixture evenly over the vegetables.
  2. 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.

Notes

Serve warm or at room temperature. Pair with salad for brunch or bread rolls for dinner. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.