Farm Fresh Vegetable Quiche

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Packed with fresh vegetables, farm fresh cheese, and eggs, this Farm Fresh Vegetable Quiche is great for breakfast or brunch!

While I am not a huge breakfast fan I am a big fan of brunch.   Brunch is the best because there’s often several savory food items and several sweet food items and they can be from either breakfast or lunch.

One thing that I love to make is quiche.   It’s great because you can have it for breakfast, lunch, or dinner.   I also like that you can add just about anything you want to a quiche and bake it in a pie crust for a tasty meal.

What is a quiche?

Quiche is a savory dish that consists of a flaky pastry crust filled with a mixture of eggs, cream or milk, and various other ingredients like cheese, vegetables, meats, or seafood. The filling is then baked until set.

Since I was headed to the farmer’s market the day before I was hosting brunch I figured I would buy plenty of fresh vegetables.   Our farmer’s market often sells eggs and cheese as well so I thought I could pick those up too.

While I often add bacon or sausage to my quiche I thought with all the fresh ingredients that a vegetable quiche would let those ingredients shine.

In the past I’ve made tons of different quiche recipes.  A simple quiche I like for brunch or dinner is Spinach and Bacon Quiche with Swiss. A fun breakfast quiche is the Hash Brown Crusted Breakfast Quiche with eggs and sausage. If you like it spicy then my Jalapeno Popper Quiche is always a winner.

I’ve made this quiche multiple times and while I prefer to use spinach as the greens in the quiche you can also use kale or mustard greens if you prefer.

I went to a market that has local cheeses and picked out a smoked cheddar and a Swiss cheese.  I wanted to get some farm fresh eggs but they didn’t have any so I settled for organic instead.  I then pulled some fresh herbs from my garden to go into the quiche as well.

Can I use different herbs and cheese?

Yes!  Use your favorite type of cheese.  I really like the smoked cheddar and Swiss combination but straight cheddar or straight Swiss would totally work in this quiche.  I also just used the herbs that I found in my garden so use what you have on hand; dried herbs work too!

When I make a quiche I almost always use a refrigerated pie crust that I buy at the market.  You can make your own pie crust but in the case of a quiche I don’t think it’s worth it.  A store bought crust works just fine.

Ingredients:

• fresh spinach (or other greens)
• onion
• broccoli
• garlic cloves
• smoked cheddar cheese (or regular cheddar cheese)
• Swiss cheese
• fresh herbs (I used sage, rosemary, and chives)
• salt and pepper
• eggs
• whole milk
• refrigerated pie crust dough

To make the quiche preheat the oven to 400 degrees. Place the pie crust into a pie pan and crimp the edges.  Set it aside.

Heat olive oil in a large skillet over medium heat.   Add the onion and broccoli and saute for 5 minutes.   Add in the spinach and garlic and cook for an additional 2-3 minutes. 

Spread the vegetable mixture into the bottom of the pie crust.  Then in a medium bowl whisk the eggs, milk, half of the cheese, fresh herbs, salt, and pepper.   Pour over top of the vegetable mixture in the pie pan.  Sprinkle the top with remaining cheese.

Cook for 45-50 minutes or until the quiche has browned and looks cooked through.  Remove from the oven and serve hot.

This is such an easy recipe to make and it bakes up nicely.  I could smell the cheese and eggs cooking in the oven.

I thought that the combination of vegetables and cheese gave the quiche a ton of flavor.   We served our quiche with a side salad for dinner but it would be great with toast or a cinnamon roll for brunch.

How do you store the leftover quiche?

I like to store my quiche in individual slices in air tight containers in the refrigerator.   You can also just cover the top of the pie pan with plastic wrap and put it in the refrigerator.  When ready to serve either heat in the oven (if it’s still in the pie pan) at 325 degrees or put a piece in the microwave for 60-90 seconds.

Vegetable Quiche

Packed with fresh vegetables, farm fresh cheese, and eggs, this Farm Fresh Vegetable Quiche is great for breakfast or brunch!

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 servings

Author: Hezzi-D

Equipment

• 1 pie pan
• 1 skillet
• 1 Mixing Bowl

Ingredients

• 3 c. spinach or other greens
• 1/2 large onion diced
• 1 large bunch of broccoli cut into florets
• 3 garlic cloves
• 1/2 c. smoked cheddar cheese shredded
• 1/2 c. Swiss cheeses shredded
• 1 Tablespoon fresh rosemary chopped
• 1 teaspoon fresh sage chopped
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 5 eggs
• 1 c. milk
• 1 refrigerated pie crust dough

Instructions

• Preheat the oven to 375 degrees. Place the pie crust dough into a pie pan and crimp the edges. Set aside.
• Heat 1 teaspoon of olive oil in a large skillet over medium high heat. Add in the onion and broccoli and saute for 5 minutes. Add the spinach and garlic cloves and cook for 2-3 minutes or until the spinach begins to wilt. Remove from the heat.
• Spread the vegetable mixture into the bottom of the pie crust dough.
• In a medium bowl whisk together half of the cheddar cheese, half of the Swiss cheese, eggs, milk, rosemary, sage, pepper, and salt. Pour over top of the vegetable mixture in the pie pan.
• Sprinkle the egg mixture with the remaining cheese.
• Cook for 45-50 minutes or until the top of the quiche is golden brown and a knife inserted into the middle comes out clean.

Notes

A Hezzi-D Original recipe