Vegetable Quiche

Apparently quiche is supposed to be a good way of using up leftover veggies. I don’t think that ours is the only house that doesn’t have that problem. At least, I hope not. Even when I lived by myself I still didn’t have too many leftover vegetables. I would heat up a frozen bag or make a standard recipe and be lucky to have 1-2 servings remaining. My husband also eats his fair share of them, so between us, we usually have more of the main course left than anything else.

Anyway, what I am getting at is that you could use this as a way of getting rid of veggies, or you could do it like I do and make new ones for it. It works out well, time-wise, so I don’t think it matters either way. This recipe is the main reason I try to keep a block of cream cheese in my fridge at all times–all I need are eggs, cream cheese, grated cheese, and a few other staples to put me on my way. It’s the “I am out of other ideas” recipe, or the “I forgot to plan something” recipe that is nice to fall back on. (I have a few of these, and I’m hoping the husband hasn’t noticed yet.)

I did actually plan to make it this time, particularly because I wanted to try making a pie crust again. And before you get all upset thinking, “I thought she said this was easy and quick”, you should know that you don’t need to make a crust for it. You can actually bake it in a cake/pie pan just fine, but if you are in the mood for crust, you can do that, too.

I decided to try Smitten Kitchen’s pie crust recipe this time. It uses butter only (no shortening or other craziness). Feel free to make whatever crust you like, or to not make a crust. I am not going to include the recipe for her crust since I didn’t change it at all, but you can see my results below…

Start with the dry ingredients, add cold butter in cubes, mix with a pastry blender or your fingers, add cold water, chill, roll out to create a crust, partially bake…don’t forget to use weights like I did or it will get all shrunken and sad like mine. 😦

I will add that if you are making a pie crust, you should bake it partially before you fill it, and not be like me and forget to use any pie weights (sigh).

Onto the quiche!

Note: For this, I recommend pulling out the cream cheese at the start, then starting the vegetables. It will give the cream cheese time to soften a bit, and you can finish the softening in the mixer. If you are using leftover veggies, feel free to speed up the process by just using the mixer.

Directions for Vegetable Quiche

Slightly modified from Salt and Chocolate

  • 8 oz cream cheese (see note just above)
  • 2 eggs
  • 1-2 cups shredded cheese (of your choice! Mozzarella, Cheddar, Italian mixes are all great here)
  • About 2 cups cooked vegetables (again, of your choice, but I recommend spinach or an equivalent especially with some onions and/or mushrooms)
  • Seasoning (Salt, Pepper, Tomato/Basil/Garlic Blend, Onion powder, garlic powder, Italian seasoning…pick and choose based off of your other flavors)

Preheat the oven to 350 degrees. While the pie crust is partially baking, prepare the vegetables. Saute them, but be careful to not overcook them since they will be cooking a bit more in the quiche. Add some seasoning to the vegetables while they cook. Once finished, set them aside to cool for a bit.

In a mixer, beat the cream cheese on medium-low until the cream cheese is fluffy. Then, beat the eggs into the mixture on low, along with the seasoning.

Stir in the cheese, and finally the vegetables. Once well-mixed, pour either into the pie crust, or into a sprayed cake/pie pan (roughly 8-9 inches).

Bake until set and slightly browned on top (about 20-25 minutes). Let it cool before eating because it will be hot!

Directions for Vegetable Quiche without pictures

Slightly modified from Salt and Chocolate

  • 8 oz cream cheese (see note just above)
  • 2 eggs
  • 1-2 cups shredded cheese (of your choice! Mozzarella, Cheddar, Italian mixes are all great here)
  • About 2 cups cooked vegetables (again, of your choice, but I recommend spinach or an equivalent especially with some onions and/or mushrooms)
  • Seasoning (Salt, Pepper, Tomato/Basil/Garlic Blend, Onion powder, garlic powder, Italian seasoning…pick and choose based off of your other flavors)

Preheat the oven to 350 degrees. While the pie crust is partially baking, prepare the vegetables. Saute them, but be careful to not overcook them since they will be cooking a bit more in the quiche. Add some seasoning to the vegetables while they cook. Once finished, set them aside to cool for a bit.

In a mixer, beat the cream cheese on medium-low until the cream cheese is fluffy. Then, beat the eggs into the mixture on low, along with the seasoning. Stir in the cheese, and finally the vegetables. Once well-mixed, pour either into the pie crust, or into a sprayed cake/pie pan (roughly 8-9 inches). Bake until set and slightly browned on top (about 20-25 minutes). Let it cool before eating because it will be hot!

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2 thoughts on “Vegetable Quiche

  1. Pingback: Tomato, Egg, and Cheese Quiche | fudgingahead

  2. Pingback: Mushroom Tart with Bonus Egg Tarts | fudgingahead

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