Cathie’s Vegetable Quiche
Vegetable quiches are a great way to use up miscellaneous vegetables. Grab whatever vegetables are in season where you live and have dinner ready in a little over an hour. Whether your diet is always vegetarian, or you just need a dish for Meatless Mondays, this quiche is a beloved dish done right!
Recipe Roots: Cathie Huber has been finding her passion in the kitchen all her life. She was taught the basics from her mother, but her fascination with making delicious creations developed when she was a teenager. Cathie would clip recipes from magazines and make her family taste-test them (something her father didn’t always love). She is an avid cook but has found baking to be her favorite. Cathie’s nickname is “Pie Lady” for a reason!
2 ½ cup assorted veggies (carrots, broccoli, onion, mushrooms, green pepper, zucchini, eggplant, cauliflower, and/or celery)
(Note from Cathie: 2 c. zucchini, 1 small onion, handful of mushrooms, all thinly sliced is a particularly good combination)
1 cup milk
1 cup shredded Swiss cheese
Pre-made pie crust (9” or 10”)
Skillet or pot with lid (to sauté or steam)
Note: when making a quiche, bake the pie shell for 8 minutes at 425°F. Remove from the oven and paint the inside with some beaten egg. Return to the oven for 2 more minutes to set this “glaze,” then fill and bake according to recipe. This glaze helps prevent the resulting quiche from having a soggy crust.
- Sauté or steam until tender 2 ½ cup assorted vegetables.
- Combine milk, shredded Swiss cheese, and eggs (slightly beaten) with the cooked vegetables.
- Add a pinch of salt, pepper, garlic powder, and nutmeg.
- Add to prebaked 9” or 10” pie crust.
- Bake at 350°F for one hour.
- Test with the blade of a knife inserted toward the center of the quiche – the blade should come out clean. If it does not, continue to bake until finished. If it does, take it out of the oven to cool, then serve.
Thank you, Cathie, for your recipe!