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Vegetable Quiche


Enjoy this vegetable quiche as a lunch or brunch dish.


  • 1 cup all-purpose flour
  • 1/4 teaspoon dried leaf thyme, crumbled
  • 1/4 teaspoon dried leaf oregano, crumbled
  • dash salt
  • 3 tablespoons butter
  • 3 tablespoons lard or shortening
  • 3 to 4 tablespoons milk
  • .
  • Filling
  • .
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup cauliflower, cooked and well drained, cut into smaller pieces
  • 1/2 cups frozen peas and diced carrots, cooked and well drained
  • 3 tablespoons flour
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried leaf oregano, crumbled
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1 1/4 cups milk
  • 3 eggs, beaten


Combine flour, 1/4 teaspoon thyme and 1/4 teaspoon oregano. Cut in 3 tablespoons butter and 3 tablespoons shortening until mixture resembles coarse crumbs. Sprinkle with the milk, one tablespoon at a time, mixing until dry ingredients are moistened. Shape dough into a ball. Roll out on a lightly floured surface to form a circle 12-inches in diameter. Line a 9-inch pie plate with pastry; turn under edges and flute, forming a rather high rim.

For filling, combine cheese, vegetables, flour, thyme, salt, oregano, garlic powder, and pepper; gently toss. Place cheese mixture in bottom of pie crust. Melt butter in a skillet; saute onion until tender, about 5 minutes. Sprinkle onion over cheese mixture. Combine milk and eggs; pour over cheese mixture. Bake at 350° 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let vegetable quiche stand 10 to 12 minutes before serving.

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