Description
A quick and tasty delight, this Simple Mixed Vegetable Quiche is filled with a variety of vegetables and a creamy egg mixture, perfect for any meal.
Ingredients
Scale
- 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
Instructions
- 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 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.
Notes
- Feel free to mix and match vegetables based on what you have on hand.
- This quiche can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg