tasty basics ~ quickie veggie quiche

vegetable quiche

I haven’t made a lot of quiches in my day, for two main reasons.  First, as mentioned in this entry, I prefer eggs with gooey yolks; and second, when I roll out a pie crust it’s usually with something sweet in mind.

But I must say quiche is one of those standby dishes ~ it can be altered to suit many tastes {and leftovers needing to be used} and it’s so quick and easy to whip up for an impromptu gathering, be it brunch, lunch or dinner.

For last-minute situations I try to keep Wholly Wholesome pie shells in the freezer.  In this recipe the shells can be pre-baked for a crispier texture, or thawed just enough to prick the bottoms if you’re a bit short on time.  This is for two 9-inch quiches.


  • 2  pie shells
  • 1  dozen eggs, well beaten
  • 6  cloves garlic, minced
  • 2  tablespoons butter
  • 1  package frozen spinach, thawed and squeezed dry
  • 1  or 2  large roasted red peppers, chopped {about 1/2 of a large jar}
  • 1-1/2  cups heavy cream
  • 3/4  cup sour cream
  • 2  cups white cheddar cheese, shredded
  • 3 or 4 basil leaves, torn
  • 10 or so grates fresh nutmeg
  • 1/2  tablespoon herbs de Provence
  • dash or so of  Tabasco or Sriracha, optional
  • 1 egg + 2 tablespoons cream, beaten for egg wash


  • Preheat oven to 400F {preferably convection}
  • Melt the butter in a small pan over medium-low heat; saute garlic just until soft and lightly browned
  • In a large bowl mix all ingredients {except egg wash}
  • Pour mixture into prepared pie shells
  • Brush crust edges with egg wash mixture
  • Place foil around edges of crust to prevent burning
  • Bake at 400F for 5 minutes, then turn down to 370F and bake at least 30 more minutes, until brown and bubbly and middle of pies is congealed

quickie quicheSuper easy and, as with all classic recipes, lots of room for interpretation.  Mushrooms, caramelized onions, more cheese… many options.  When feeding various tastes, you can always hold off on the hot sauce.  For me, a dash on my slice adds a nice flavor, particularly the Sriracha.

As you can see from the above photo, the crust didn’t like being foiled and bits decided to stick and break off.  This isn’t the first time it’s happened so I might need to invest in a pie crust shield or two.  In the meantime, the flavor wasn’t affected ~ the quiches were quick to make and quick to disappear.  A tasty basic!


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