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Simple Mixed Vegetable Quiche

A comforting quiche filled with colorful veggies, perfect for brunch or dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Quiche
  • 1 each prepared quiche or pie crust (10–11 inch) Pre-made crust saves time.
  • 1 cup broccoli florets Tender-crisp after boiling.
  • 1 cup cherry or Roma tomatoes, sliced Adds sweetness and color.
  • 1 each red onion, thinly sliced Sautéed for added sweetness.
  • 1 cup green peas Can swap with other veggies.
  • 1 cup corn kernels Frozen or fresh works well.
  • 3 large eggs Key ingredient for custard.
  • ¾ cup sour cream Use full-fat for creamier filling.
  • 1 cup shredded cheese (mild or medium) Choose your favorite variety.
  • 1 tablespoon olive oil For sautéing onion.
  • 1 teaspoon Italian-style dried herbs Enhances flavor.
  • to taste none salt Adjust based on preference.
  • to taste none black pepper Adjust based on preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (about 180°C). Lightly grease your quiche or tart pan with butter or oil, then press the crust evenly into the pan. Set it aside.
  2. Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 3 minutes until they’re tender-crisp. Drain well and let them cool.
  3. In a skillet, heat olive oil over medium heat. Sauté the sliced red onion until softened, about 2–3 minutes.
  4. In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth. Season with salt, black pepper, and a sprinkle of Italian herbs.
Cooking
  1. Arrange the broccoli, sliced tomatoes, peas, and corn evenly over the crust, and season lightly with more salt and pepper.
  2. Pour the egg mixture over the vegetables.
  3. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
  4. Let the quiche rest for about 10 minutes before slicing and serving.

Notes

Pairs well with a fresh green salad or roasted potatoes. For longer storage, wrap and freeze slices for up to three months.