Go Back
Print

Vegetable Loaded Quiche

Ingredients

  • 1 9 inch unbaked deep dish pie crust
  • 1 tablespoon olive oil
  • ½ cup onion chopped
  • 2 ½ to 3 cups chopped vegetables
  • 2 teaspoons dried herbs or 2-4 Tbsp fresh herbs
  • 3 eggs beaten
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 1/2 cups shredded Colby-Monterey Jack cheese divided
  • Sliced tomatoes or halved cherry tomtoes (optional)

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
  3. Heat olive oil in a large skillet over medium heat. Cook onions and vegetables stirring, 5 to 10 minutes. Add onions and any hard vegetables first and cook the longest. Add medium firm vegetables in the middle. Add greens and tender vegetables at the end and cook for just 1 to 2 minutes.
  4. When all vegetables are soft, remove vegetables from skillet and set aside.
  5. Whisk eggs, milk, salt, and pepper together in a small bowl.
  6. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese. Pour egg mixture into pie shell.
  7. Place optional tomatoes on top and sprinkle remaining 1/2 cup cheese atop the quiche.
  8. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.