Quiche is one of those things that seems like it should be good for you. It’s high in protein, filled with veggies…but alas, quite high in fat and calories as well. But let’s face it, that’s probably why it’s so good. It’s still one of my favorite foods, and to justify it, I usually eat it with a giant salad or a pile of fresh fruit and call it healthy. Mostly. I’ve made this recipe hundreds of times and it is foolproof.
Very Veggie Quiche
1/2 cup chopped red onion
1 cup sliced mushrooms
1 cup chopped fresh spinach
1 1/2 cups half & half
Salt & pepper
2 oz. shredded gouda cheese
1 pie crust (I prefer Pillsbury fresh crust)
Preheat oven to 425˚. Unroll crust and place in a pie pan. Press lightly to fit to pan and crimp edges. Saute onion and mushrooms for 2-3 minutes in a bit of olive oil. Add spinach and cook and stir one more minute. Add veggies to pie crust.
Then add the cheese.
Whisk eggs and half & half with a pinch of salt & pepper in a bowl. Pour over cheese and veggies.
Place carefully in preheated oven. Bake for 15 minutes. Then turn down oven temperature to 375˚ and continue to bake another 30 minutes. Remove from oven and let it sit for 10 minutes before cutting. Serve with salad and/or fruit. Makes 4-6 servings.
That looks absolutely amazing and I would love to have some right about now. I don’t care for mushrooms, but I would probably still like this.
Just leave the mushrooms out, or substitute another veggie (or meat) in its place. You can put pretty much anything you like in this. Every time I make it it’s a different combo.
My daughter recently became a vegetarian and loves quiche. I’m terrified to make it! I haven’t made it in 15 years because I couldn’t get it to set. I’ve read a lot about soggy crust out there. Have you ever used a frozen pie crust, and if so do you prepare it first? Also wondering if Swiss can be substituted. I don’t know my cheeses very well. I’m not an adventurous cook…obviously! Thanks for blogging and I look forward to your feedback!
I use a refrigerated pie crust (usually found by the eggs in most grocery stores). I haven’t tried frozen crust. By cooking the quiche at a higher temperature for the first 15 minutes, it helps avoid the soggy crust problem. The other thing that can cause a soggy crust is not cooking the veggies first. I usually saute them so the extra liquid is cooked out instead of going into my quiche. Any cheese will work fine, substitute whatever you have available. Swiss is delicious in this recipe. This is the easiest and most foolproof quiche recipe I’ve ever made. Give it a try!