When you add wonderful veggies to eggs and bake, you get an amazing veggie quiche. Carrots, peppers, spinach, garlic and herbs – this is a yummy in your tummy type of recipe 🥕.
Veggielicious Quiche
With over 8 cups of veggies this quiche has gotta taste outstanding! Finely cut carrots, spinach, peppers, garlic, thyme, rosemary, lots of cheese and eggs. This quiche is loaded with goodness and tastes amazing!
The best part is that this recipe makes two generous quiches, so go ahead and save the other for the next day.
Vegetable Quiche:
makes 2 quiche pies
Ingredients:
- 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
Directions:
- 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. Cover the edges of the pie crust with aluminium foil. This prevents the edges from burning while the quiche is cooking. Set aside.
- Sauté garlic in olive oil. Add shredded carrots and sauté until tender. Next add pepper and sauté until tender. Lastly add spinach and mix-in. Set the mixture aside.
- Meanwhile in a large bowl whisk together eggs, milk and sour cream. Add thyme, salt and pepper to taste. Add all the cheese and stir in.
- Next add the cooked vegetable mix to the egg mixture. Evenly pour egg mixture into the two pie crusts. Top with Rosemary sprigs.
- Bake quiche pies for 45 minutes until a toothpick inserted in the middle comes out clean.
- Let cool for at least 30 minutes before serving so the quiche has time to settle and is easy to cut.
- Enjoy with a tossed green salad.
Bon Appétit !
