Vegetable Quiche

savvy housekeeping vegetable harvest
These are the vegetables I picked from the garden on Monday. On Tuesday, I turned part of them into this:
savvy housekeeping vegetable quiche
A Vegetable Quiche.
I like making quiches. They are a great way to use up vegetables. Even people who generally dislike vegetables usually like this quiche. (It’s because of all the cheese… shhhh don’t tell them.) Here’s the recipe.

Vegetable Quiche:
Ingredients:

    1 pie crust–(homemade pie crust is a separate post, but if you don’t know how to make one, you can always get the frozen ones from the store. They work pretty well.)
    3 Tbs vegetable oil
    1 onion, chopped
    1 clove garlic, minced
    3 medium zucchinis, chopped *
    2-3 c chopped beet tops, chard, or spinach. I used beet greens, stems and all.
    3 basil leaves, chopped
    3 eggs
    1 1/2 c milk
    2 c cheese
    1 tsp salt
    1/2 tsp pepper
    1 pinch red pepper flake


Directions:

1. Preheat oven to 450 degrees. Put the pie crust in the oven for 5 minutes. You’re giving it a head start to ensure the crust will be nice and toasty. After 5 minutes, remove crust from the oven and lower the temperature to 375 degrees.
2. Prepare the vegetables. Put the oil and garlic in a frying pan on medium-high heat. When it is sizzling, add the onions and cook until translucent. Next add the squash to the pan and cook until soft. Finally, take the chopped basil and beet greens and add to the pan. Stir until they are wilted. Lightly salt and set aside.
3. Mix the filling. In a separate bowl, mix the eggs, milk, salt, pepper, pepper flakes, and the 2 cups grated cheese. I used swiss and mozzarella, but most cheeses would do.
4. Put the vegetables in the pie crust and spread around.
5. Pour the egg mixture over the vegetables. With a fork, carefully work the liquid into the vegetables so it is evenly distributed throughout the crust.
6. Stick the quiche in the oven for 35-40 minutes or until a knife or toothpick comes out clean. Let the quiche rest for 5 minutes, then cut and serve. Enjoy with a spinach salad and a nice glass of red wine.
*Note: You don’t have to stick to this combination of vegetables for your quiche. Although I do recommend keeping the garlic and onion as a flavor base, you can substitute the basil, beet greens, and zucchini for any other vegetable you want. Just cook it the same way, but add your own vegetable combination into the frying pan–mushrooms, bell peppers, artichokes, leeks, tomatoes, etc.
On top of a delicious and filling vegetarian entree, the Vegetable Quiche is a pretty frugal dinner, especially if you have a garden. Here is the cost analysis for me:
Cost of Dish: Pie crust: $.40; Vegetables: Free from the garden; Eggs: $.75; Cheese: $1.25; Milk: $.25; Salt/Pepper/Pepper flakes: Practically free.
Total Cost of Dish: $2.65, or, with 8 standard slices in a pie, $.33 per serving.

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4 thoughts on “Vegetable Quiche”

  1. Never thought of beet greens in anything. Great idea for using the entire plant! I will try this. It’s kinda hard sometimes to find a breakfast place with vegetarian quiche. I prefer it this way. I’m not usually a big meat eater in the morning. This would be delicious for diner. What kinds of cheese went into this?

    Reply
  2. Yeah it makes a great breakfast. Lunch too. Versatile, that quiche.
    I used swiss and mozzarella. Most any cheese would work, though.

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