Veggie-loaded Quiche

vegetarian quiche

What’s better than Boston Cream Pie, you ask? Why, veggie pie, of course. Okay, I won’t claim that I came up with “Veggie Pie.” I heard someone at a party call the quiche I made “Veggie Pie” and I thought it was hilarious, so the name will stick.

Veggie Pie = Veggie-loaded Quiche.

I fell in love with quiche when my roommate made a fabulous quiche that was in a Trader Joe’s cookbook. It’s now basically her signature dish. Since I tried that quiche, I have been obsessed about veggies, egg custard, and flaky pie crust. Who knows where that cookbook ended up after we moved out of our college apartment, but I drew inspiration from that quiche recipe to make my own vegetarian quiche.

This quiche is filled with enough fresh vegetables, carbs, and protein to serve as breakfast, brunch, lunch, dinner, or a midnight snack during Finals Week. Oh, and check it out — there’s not much cream in it, either, so this quiche won’t be your death sentence. It’s healthy and filling, so make a full quiche and freeze it for whenever you need a quick meal to thaw!

Click here for the recipe for ‘Veggie-loaded Quiche’

Now, I need you to buy yourself some fresh vegetables.


Aren’t the colors gorgeous? Go get some bell peppers(any color), some onion, mushrooms, garlic, zucchini.


Get yourself a pie crust, too. You can either make it if you’re bold or buy a frozen pie shell. I don’t care.


Chop up your vegetables and brown the buhjeezus out of them in a large pan coated with olive oil.


Cook for about 10 minutes or so, until no more veggie liquid remains in pan. Now cool the veggies.


Get yourself some large eggs, ya hear?


Crack ’em in a large bowl. DSC0691-1024x678

Add just a dash of heavy cream. You could use whole milk or half-and-half, too. Non-fat milk probably isn’t going to be rich enough. Try at your own will.


Add yo’ cheese. Any cheese works(e.g., cheddar, mozzarella, fontina, swiss) Just make sure it’s shredded or grated. You can even add more cheese than I have.


Add yo’ cooled veggies.


Add yo’ parsley.



Now add yo’ egg mixture to the prepared pie crust. Top with some nice pepper and garlic powder for extra kick and flavor. It’s just to ensure your quiche tastes like something. You want it to taste like something, don’t you?


Bake until it kinda sorta looks like this. About 50 minutes. The veggie pie will look puffy, so it’ll take maybe 5 minutes to deflate. Let it cool for at least 10 minutes before serving!

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