This Vegetable Quiche is packed with plenty of vegetables and Swiss cheese too!
Quiche is one of those great meals that you can enjoy for breakfast, brunch, lunch or dinner. It’s usually packed with enough good stuff to make it feel like a substantial meal. This Garden Vegetable Quiche is no exception. There are all kinds of good flavors in this quiche, and it’s definitely worth making.
History of Quiche:
We all know quiche as having French origins, but cooking egg and cream in pastry was a popular practice in both England and Italy too in the 13th and 14th centuries. Traditionally these days, it’s known as a savory French pastry tart. The most commonly known quiche is Quiche Lorraine, which includes bacon and cheese. Quiche may be enjoyed hot or cold.
How to make Garden Vegetable Quiche:
Start with a pie shell. This means you’ll need crust placed into a 9-inch pie pan with the edges crimped. Use your favorite pie crust recipe, or pick up a store-bought pie crust.
First, you’ll sauté onion, garlic and mushrooms in butter. Then you’ll throw in some flour, cayenne, salt and basil and set that aside. Then you’ll whisk together eggs, half & half, shredded carrot and Swiss cheese. The two mixtures are then combined.
To assemble the quiche, asparagus pieces are laid onto the bottom of the pie crust. Then the egg/veggie mixture is poured on top. The quiche is then baked for 20 minutes. Then the quiche comes out of the oven, and the tomato and a few more asparagus are laid on top. This is done so these decorative veggies on top don’t sink to the bottom. The quiche is baked again, then you’ll give the top an additional sprinkle of cheese and some fresh parsley. It goes back into the oven one last time to melt the cheese on top.
Vegetable Substitution Suggestions:
We feel like the selection of veggies in this quiche makes a good combination. But you can certainly change things up and substitute other fresh vegetables according to your preference!
- use chopped shallots or chopped green onions instead of onions
- sub thinly sliced zucchini for the mushrooms
- use chopped bell peppers (any color) in place of the carrots
- be creative!
Garden Vegetable Quiche may be served hot or cold. Leftovers the next day are perfectly wonderful. I like to enjoy it with a small side salad to complete the vegetable theme. Enjoy!
Here are a few more quiche recipes you might like to try:
- Summer Vegetable Quiche
- Quiche with White Wine and Shallots
- Easy Ham Quiche
- Bagel Quiche
- Mushroom and Goat Cheese Quiche
- Western Omelet Quiche
- Swiss and Cheddar Quiche with Bacon
- Crustless Spinach and Cheese Quiche
Garden Vegetable Quiche
Recipe Details
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- 10 whole mushrooms, sliced
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
- ½ teaspoon cayenne pepper, divided
- 4 large eggs, beaten
- 2 medium (1 cup) carrots, shredded
- 1½ cups half and half cream
- 1½ cups shredded Swiss cheese, divided
- 10 whole asparagus spears (trimmed), divided
- 1 medium tomato, sliced into ¼-inch rounds
- chopped fresh parsley
- One 9-inch unbaked pie shell
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a nonstick skillet. Add the onions, garlic, and mushrooms to pan and cook 8 to 10 minutes or until soft. Add the flour, salt, basil and cayenne to the pan and cook for an additional 3 to 5 minutes. Remove from heat and set aside.
- In a large bowl, whisk the eggs with the half and half, 1 cup of the cheese and the carrots. Add the mushroom/onion mixture to the egg/cheese/carrot mixture and stir to combine.
- Slice 5 asparagus spears into 1-inch to 2-inch pieces. Lay the asparagus pieces on the bottom of the pie shell. Pour the filling over the asparagus in the pie shell.
- Place the pie pan on the cookie sheet and bake for 20 minutes. Remove from the oven.
- While the quiche is baking, slice the remaining asparagus spears into 1-inch to 2-inch slices or leave 5-inches long for a decorative design. Arrange tomato slices and asparagus pieces on top of the quiche in a wagon-wheel pattern or another attractive pattern.
- Return the quiche to the oven and bake for an additional 20 to 30 minutes or until the quiche is firm to the touch and a knife inserted into the center comes out clean.
- Sprinkle the quiche with the remaining 1/2 cup shredded cheese and parsley. Bake for an additional 10 minutes. Remove from the oven; let cool before slicing.
Nutrition
Really want to try this. Sounds scrumptious! Just wondering… when is the other 1/2 tsp of cayenne added??
I think that must have been a typo– 1/2 teaspoon of cayenne is plenty! If you want it a little spicier, you can add some to the egg mixture too.
I screwed up this recipe in so many ways, and it still turned out perfectly delicious. Used puff pastry instead of pie crust. Well that looked like a flop initially, but it turned out great. I did some additions at the wrong time, and accidentally threw all the cayenne into the initial mix rather than dividing it. Thought I had Swiss, but realized I didn’t so I subbed mozzarella and some parm to try to mimic the “bite” of Swiss. Anyway this was delicious, and if it can survive all that then it’s going in my recipe box for sure. Will def use Swiss next time as I’m sure that would be MUCH better than my sub. Thanks for the great recipe.
I made this quiche for Mother’s Day and my goodness it was a hit! The flavors are perfect together and I didn’t alter anything . I made it using my 9”x1” tart pan and could not quite use all the egg mixture. Next time I will use a 9.5 x 2” tart pan. This is a keeper and I will be making it often.