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!
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.
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!
Total time: 1hr 10 minutes
Prep: 10 min
Cook: 60 min
Yield: 1 (9-inch) round quiche, 6 servings
2 tablespoons olive oil
1 1/2 cups sliced mushrooms (about 6 small mushrooms)
1 cup chopped bell pepper (about 1 large bell pepper – mix of red, green, yellow, or orange)
1 cup sliced zucchini (about 1 small zucchini)
1 cup chopped onion (about 1 small onion)
2 garlic cloves, minced
Freshly ground black pepper
6 large eggs
½ cup heavy cream
½ cup freshly grated parmesan cheese
2 tablespoons chopped fresh Italian parsley leaves
1 (9-inch) homemade or premade pie shell in pan
Pre-heat oven to 400 degrees F.
Heat a large skillet over medium-high heat. Add olive oil, mushrooms, bell peppers, zucchini, onions, minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Cook vegetables, stirring occasionally, until softened and no more liquid remains in pan, for about 10 minutes. Remove from heat and allow to cool for 10 minutes.
In a large bowl, whisk together eggs, heavy cream, cheese, and chopped parsley. Add cooled vegetables and combine until evenly mixed. Pour egg and vegetable mixture into a prepared pie crust. Do not overfill, making sure to distribute vegetables evenly in pie crust. Sprinkle top of quiche evenly with ¼ teaspoon salt, ¼ teaspoon garlic powder, and 1/8 teaspoon black pepper.
Bake quiche for 45-55 minutes, until slightly golden brown on top and until a knife inserted near the center of quiche comes out clean and crust is golden brown. Allow to cool for at least 10 minutes before serving.