#FoodFocus – Harvest Vegetable Quiche

When the weather turns cold, the oven calls me to roast or bake something. Not only does it warm up the kitchen, but fills the house with enticing aromas. This morning, I felt like making something with eggs. So I decided on a quiche, which is quite versatile as a breakfast dish, brunch or even dinner. The best part of making this kind of dish is that you can basically look in your fridge and put together something very tasty and nutritious just from the vegetables in there. And eggs.

I am not a fan of baking sweets so I don’t make pie crusts. But, I try to have some prepared ones in the freezer for the times I get the hankering for a pie or, like this morning, a quiche!

This is a simple recipe using very basic ingredients found in most kitchens. You can add diced hams, different herbs, vegetables and greens and even favourite cheeses. Just keep similar quantities or it might not set properly.

What You Need:

1 prepared 9 inch pie crust

5 large eggs
1 cup milk
1/2 tsp salt
1/4 cup finely chopped parsley

1 1/2 cup shredded cheese (I used old cheddar)

3 Tbsp unsalted butter
1 small white onion, about 1/2 cup, thinly sliced
2 large brown or crimini mushrooms, thinly sliced
1 cup zucchini, quartered and thinly sliced
1/4 cup diced red bell pepper
2 cups chopped fresh Swiss chard or spinach
salt and pepper

(crispy bacon – optional)

Harvest Vegetable Quiche Ingredients

What To Do:

Preheat oven to 375°F

Line a 9 inch pie plate with ready-made pie crust and set aside.

In a medium pan, heat the butter and add the onions. Cook just until translucent and then add the rest of the vegetables, except the chard. Season with salt and pepper and cook for a few minutes. Add the chard at the end and cook over medium heat to dry up most of the liquid.  Check for seasoning and add a little more if necessary. Remove from heat and set aside.


In a medium bowl, whisk the eggs, salt and milk together. Add the parsley.


Now you are ready to assemble the quiche:
(Place the pie crust/plate on a cookie sheet – it’s easier to get it into the oven once it’s filled with the egg mixture)

  • layer the bottom of the crust with 1/3 of the shredded cheese
  • spoon in about 1/2 of the cooked vegetables
  • repeat and end off with cheese
  • slowly pour the egg mixture over it


Bake in the oven for about 55 minutes or until the egg is set and the crust is golden. Remove it from the cookie sheet and set it on a cooling rack for 10 to 15 minutes before slicing.

Harvest Vegetable Quiche

Serve with a dollop of sriracha mayo and a tomato slice on the side! Yum!

Harvest Vegetable Quiche

(If you are using the bacon, crumble it over the top before putting it in the oven.)





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