Garden Veggie & Cheddar Quiche

A few months ago I’d honestly never made a quiche. Then I found this super cute quiche pan on clearance at Target and seriously went quiche crazy for a few weeks. My poor family had a different kind of quiche every few nights. I just love how different you can make it just by changing up the things you mix in. Plus, it is a great way to use whatever veggies you have hanging out in the fridge.

 

{makes one 9 inch quiche – 8 servings}

 

1 whole wheat pie crust

3 eggs

1 1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup sharp cheddar cheese, shredded

1 tablespoon flour

* I used onion, mushrooms, green and red peppers and yellow squash. 1 cup cooked means they equal about one cup after they have been sautéed.

 

Follow the instructions {here} to make the pie crust. You’ll only use half the crust recipe for this dish, so save the other half in the fridge or freezer to use in another recipe.

 

Preheat oven to 450 degrees F. Transfer the dough to a lightly floured surface. Roll the dough out with a rolling pin until it is about 12 inches in diameter and 1/8-inch thick. Flip and turn it frequently while you roll to prevent the dough from sticking. Transfer the dough to a 9-inch quiche dish or 9-inch pie pan. 

Line the pie crust with foil and fill with pie weights. Or, if you’re like me and had to click on the link to see what pie weights even are…here, I’ll stop so you can check them out ;)….just send your kids out to the garden to collect a baggie of small rocks. I really did just use garden rocks and it worked just fine. Not exactly professional though. 🙂

Anyway, bake the covered/weighted crust for 5 minutes. Remove the foil and weights and bake for an additional 5-7 minutes. Remove from the oven and reduce the heat to 325 degrees F. 

To make the quiche filling, first saute your veggies in a little bit of butter or olive oil. In a large bowl, whisk together the eggs and milk. Add the veggies, salt, and pepper and mix well. In a separate bowl, toss together the cheese and flour. Add the cheese to the rest of the ingredients and stir. Pour the mixture into the pre-baked crust and bake for 35-40 minutes or until the filling is almost completely set, but still slightly jiggly in the middle. Let rest for 15-20 minutes before serving.

Nutrition Information
{serving size = 1/8 of the quiche – recipe makes 8 servings}
220 calories, 14.6g fat, 5.2g carbs, 2.6g fiber, 9g protein