Vegetable Quiche

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Vegetable Quiche:


  • 2 cups shredded carrots
  • 2 cups chopped red and yellow peppers
  • 4 cups fresh baby spinach chopped
  • 2 readymade frozen pie crusts
  • 3 cups grated gruyere cheese
  • 1 cup parmesan cheese
  • 4 cloves crushed garlic
  • 2 tbsp fresh thyme
  • 2 sprigs of Rosemary
  • 8 eggs
  • 2 cups milk
  • 1 cup sour cream or whipping cream
  • Salt and pepper
  • Olive oil


  • Sauté garlic in olive oil
  • Add shredded carrots and sauté until tender
  • Add pepper and sauté until tender
  • Add spinach and toss. Set aside
  • In a large bowl whisk together eggs, milk and sour cream
  • Add thyme and salt and pepper to the egg mixture
  • Add cheese and mix
  • Add the vegetable mix
  • Preheat oven to 350.
  • Sprinkle some Parmesan cheese in the frozen pie shells and bake in oven for 10 minutes until melted. This prevents the quiche mixture from seeping through the piecrust.

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  • Take piecrust out of oven and evenly pour quiche mix into the pie crusts
  • Top with Rosemary sprigs
  • Put back in oven and cook for 45minutes until a toothpick inserted comes out clean.
  • Let cool at least 30 minutes before serving so the quiche sets and is easy to cut.
  • Enjoy with a tossed green salad or soup
  • The quiche tastes even better the next day!

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