Veggie Quiche

This Father’s Day I decided to try my hand at making quiche for the men in my life. I made a meat lovers quiche for the boys – my husband, stepdad, and father-in-law – and a veggie version for the girls – my mother, teen, preschooler, and myself. I didn’t follow a recipe but, they turned out great!

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Ingredients:

  • 1 frozen pie crust, whole wheat
  • 1 1/2 cups white potatoes, boiled or steamed and seasoned to taste
  • 1 zucchini, raw and quartered
  • 1 yellow squash, raw and quartered
  • 1 cup shredded carrots
  • 1 cup frozen spinach
  • 1/2 cup raw yellow corn, frozen or cut fresh from cob
  • 1 1/2 cups shredded cheddar cheese
  • 6 eggs, raw
  • 1/4 cup cream
  • Italian seasoning to taste
  • Himalayan salt to taste

Prep & assembly:

  1. Mix eggs and cream together until slightly frothy.
  2. Stir in 1 cup cheddar cheese, zucchini, squash, carrots, corn, and spinach.
  3. Layer bottom of pie crust with potatoes, pushing down with fingers to form a base.
  4. Pour egg-veggie-cheese mixture on top of potatoes.
  5. Sprinkle remaining 1/2 cheese over top.
  6. Place pie tin on another pan to keep from dripping onto bottom of oven.
  7. Bake at 375 F for 60 minutes or until cooked through.
  8. Cool on baking rack for 15 minutes before serving.
  9. Freeze for later or enjoy now!

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