Make Vegetable and Cheese Quiche

It is not difficult to make your own delicious quiche for dinner. You will need about an hour and a half, including bake time, and some simple, colorful ingredients.

Ingredients

  • A large yellow or white onion.
  • 1-2 bell peppers. Red and green make for a color combination.
  • Spinach, fresh or frozen.
  • 2-3 scallions
  • 2-3 Tbsp. olive oil or butter
  • 2-3 cups of grated cheese
  • 8-9 eggs or equivalent egg substitute.
  • Some milk
  • dashes of salt, pepper, paprika and cayenne
  • Two pie shells (bottom only). You can make them or buy them.

Steps

  1. Chop the onion into bite-sized pieces.

  2. Chop the bell peppers into bite-sized pieces. Remove the seeds and stem.

  3. Sauté the onions and peppers in the olive oil or butter. Drain off any excess liquid.

  4. Prepare the spinach. If you are using fresh spinach, sauté it until it wilts. If you are using frozen spinach, thaw it. Drain or squeeze out excess liquid.

  5. Slice the scallions thinly.

  6. Blind bake the crusts for 2-3 minutes.

  7. Grate the cheese.

  8. Arrange the sautéed vegetables in the pie shells, then add the scallions and spinach.

  9. Place the grated cheese on top of the vegetables.

  10. Beat 8-9 eggs, or use egg replacements for a lighter mix. Add some milk to the mixture with dashes of salt, pepper, paprika and a little cayenne. After the crust is filled to the top with cheese, and vegetables, pour in the liquid mixture to the top.

  11. Bake the quiches at 350F for 45 minutes or until done. The egg mixture should set up, so it is no longer liquid in the middle, and a knife inserted in the middle should come out clean.

  12. Allow to cool for a few minutes, then slice and enjoy.

Tips

  • Feel free to vary the vegetables to taste, and according to what is in season.

Warnings

  • Use appropriate care with heat and knives.

Related Articles

  • Make Quiche
  • Make Green Chile Quiche
  • Cook a Vegan Spinach Quiche
  • Sauté Spinach

Sources and Citations

  • Many thanks to flickr user(s) Steve&Alisa for the photos in this article and for the recipe.

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