You don’t have to be a gourmet baker to rock out a scrumptious quiche. This recipe calls for a good ole pre-made pie pastry sheet. I usually keep a box stashed in the freezer for those times that making homemade pie crust isn’t in the time frame.
Be sure to let the quiche set before cutting into it. Quiches are quite delish at room temp.
You can swap out the fillings for whatever you like. I hope you enjoy this dish!
Veggie Cheddar Quiche
Course: MainCuisine: FrenchDifficulty: Medium8
servings20
minutes1
hourIngredients
1 refrigerated unbaked pie crust, such as Pillsbury
6 eggs
1 cup half and half (you may also use 1 cup of cream or 1 cup of milk)
1 Tbsp. unsalted butter
1/4 cup onion, minced
1 cup mushrooms, diced
3 cups baby spinach
3/4 cup grape or cherry tomatoes, halved
1 cup shredded cheddar cheese
1/4 tsp. salt for veggie mixture and 1/4 tsp. salt for egg mixture
1/8 tsp. black pepper for veggie mixture and 1/8 tsp. salt for egg mixture.
1 tsp. dried thyme
1 Tbsp. flour
Directions
- Preheat oven to 450 degrees Fahrenheit.
- Unroll pie crust and carefully place in 9-inch pie dish. Crimp edge as desired. Line pie crush with two layers of aluminum foil. Bake for 8 minutes. Remove foil and bake for 4 to 5 more minutes until pastry is set and dry. Set aside to cool. Reduce oven temperature to 325 degrees.
- While the crust is baking, make the filling. In a large pan, add butter and melt over medium heat. Add mushrooms. Cook for 3-5 minutes. Add onion, cook for another 3 minutes. Add spinach and wilt. Season with 1/4 tsp salt, 1/8 tsp. pepper and dried thyme. Stir to combine. If veggie mixture has a lot of water, drain in a colander. The veggies should be as dry as possible. Cool slightly.
- In a large mixing bowl, whisk together eggs, 1 cup half and half, 1/4. tsp. salt and 1/8 tsp. pepper until well combined. Stir in cooked veggies.
- In a small bowl, stir together shredded cheese and flour. Pour the cheese and flour mixture into the egg mixture. Stir gently until combined.
- Carefully pour egg mixture into prepared pie shell. Carefully and evenly place tomato halves throughout the egg mixture. Bake in 325 degree oven uncovered for 45 minutes to 1 hour. Start checking the quiche at 45 minutes. To check for doneness, stick a toothpick or a knife into center of the quiche. It should come out clean once the quiche is fully baked. Let quiche rest for at least 10 minutes before serving. Serve warm or at room temperature.
