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A delicious slice of simple mixed vegetable quiche served on a plate.

Simple Mixed Vegetable Quiche

An easy, homemade egg pie filled with mixed vegetables and cheese, perfect for busy weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Crust
  • 1 crust Pie crust A rolled or store-bought crust.
Filling
  • 1 cup Broccoli florets Small, tender pieces.
  • 1 medium Red onion Thinly sliced.
  • 2 tablespoons Olive oil For sautéing vegetables.
  • 4 large Eggs Room temperature for best results.
  • 1 cup Sour cream Adds creaminess.
  • 1 cup Shredded cheese Cheddar or a cheese of choice.
  • 1 teaspoon Salt Enhances flavors.
  • 1/2 teaspoon Black pepper Provides spice.
  • 1 teaspoon Italian-style herbs Dried mix for flavor.
  • 1 cup Mixed vegetables (optional) Like peppers or spinach for added nutrition.

Method
 

Preparation
  1. Preheat the oven and prepare a quiche or tart pan with light oil or butter. Press a prepared crust evenly into the pan and set it aside.
  2. Boil salted water and cook the broccoli florets for a few minutes until tender-crisp. Drain well and pat dry.
  3. Warm olive oil in a skillet and sauté the sliced red onion until soft, then cool slightly.
Mixing and Assembling
  1. In a medium bowl, whisk eggs, sour cream, and shredded cheese together until smooth. Season with salt, black pepper, and Italian-style herbs.
  2. Arrange the broccoli and onion evenly over the crust and season lightly. Pour the egg mixture over the vegetables to fill the pan.
Baking
  1. Bake in the preheated oven for about 35–40 minutes or until the center sets and the top turns lightly golden.
  2. Let the quiche rest for about 10 minutes before slicing and serving.

Notes

Pat vegetables dry after blanching to prevent a watery filling. Let the quiche cool before slicing for cleaner cuts.