Need inspiration for a simple summer feast? Quiche is one of those meals you forget how easy it is to make yet impressive to serve. Feature fresh summer veggies in a humble quiche for a nice weekend brunch, supper, or potluck picnic. Use some of your farmer’s market haul or rummage in your fridge and use up veggie odds and ends along with cheese odds and ends. It comes together quickly, the result will be delicious, and you’ll feel good about using up what you have. We used zucchini, red pepper, cherry tomatoes, and red onion in this quiche. For cheese we used a combination of Gruyere and Parmesan.
1 store-bought pie crust or 1 homemade single-crust pie dough*
1 heaping cup chopped veggies
4 – 5 oz shredded or crumbled cheese, such as Gruyère, goat, cheddar, or feta (about 1 cup), or combination of cheeses
1 1/2 cups half-and-half
big pinch nutmeg
1 teaspoon sea salt + freshly ground black pepper
- Prepare your veggies; precook sturdy veggies like broccoli, peppers, onions, thick asparagus, mushrooms, thick sliced zucchini or summer squash.
- Beat the eggs with the half and half, nutmeg, salt, and pepper.
- Grate your cheese.
- To assemble: sprinkle half the cheese over the bottom of the crust. Spread the veggies over the cheese. Sprinkle with remaining cheese and pour egg mixture over veggies and cheese. Bake at 375°F until center of quiche is just set, 45 to 60 minutes. Serve warm or at room temperature.
*We used a If You Care Paper Cake & Pie Pan. They are convenient if you are taking this quiche to a potluck gathering. Just toss the pie pan when it’s empty! Available at both stores.