Mixed Veggie Quiche
A simple quiche with a flavorful combo of vegetables.
Ingredients for Pie Crust
- 1 1/2 cups of flour
- 1/2 cup of unsalted butter or margarine
- 4 tbsp of cold water
Ingredients for Filling
- 1/2 cup eggplant, sliced
- 4 tbsp of olive oil
- 1 small onion, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup of broccoli, chopped
- 1/2 cup of fresh spinach, chopped
- 4 eggs
- 1 cup of skim milk
- 2 tsp of paprika
- 2 tsp of Vegeta
- 3 tsp of Italian seasoning blend
- Salt and pepper to taste
Making the Pie Crust
- Preheat oven to 400º.
- Place the flour in a bowl.
- Cut butter/margarine into flour until a crumb-like texture forms.
- Add water and work dough with hands until it becomes soft.
- Form dough into a ball.
- Place dough in a pie or large tart pan and press it into the bottom and sides. Make sure the layer of dough is even in thickness throughout.
- Use fork to prick the bottom of the crust to prevent buckling.
- Place crust in oven and bake for 12 to 15 minutes, or until edges are golden brown.
Making the Filling
- Place slices of eggplant on a cookie sheet and brush with olive oil.
- Roast eggplant slices in oven at 400º until you see signs of browning.
- In a stock pot, heat up 2 tbsp of olive oil on medium-high heat.
- Place onion into the oil and cook until it starts to turn golden.
- Add in sun-dried tomatoes and broccoli. Cook until they start to get soft.
- Add in spinach and stir with other vegetables. Cook until soft.
- Remove vegetables from heat.
Making the Quiche
- In a large measuring cup, or a bowl, beat together the eggs with the milk.
- Add in paprika, Vegeta, and Italian seasoning blend, as well as salt and pepper to your liking. Stir.
- Take the roasted eggplant and create a bottom layer in the pie crust.
- Add in the cooked vegetables on top of the eggplant until you either run out or have reached the height of the pan.
- Carefully pour the liquid mixture all over and let it seep into every crack and space of the pie.
- Place the pie in the oven (400º) and bake for 30-45 minutes. You will know it’s done when you poke a toothpick into areas and it comes out clean.
When I created this, I put all the cooked vegetables into a food processor and chopped them into bits before adding them to the pie. I wanted to have it more as a pie filling than as chunks. Feel free to go about this as you prefer.
The measuring cup is a suggestion, as it’s easier to pour the liquid mixture into the pie with a pitcher-like carrier as opposed to a bowl.
Healthy It Up
When I originally made this quiche, I made it gluten free by using 3/4 cup of rice flour and 3/4 cup of corn flour. If you would rather go the opposite direction and shoot for a whole wheat crust, try using 3/4 cup of whole wheat flour and 3/4 cup of regular flour.
I also originally cut down the cholesterol by using a combination of 4 egg whites and 2 whole eggs. If you feel lazy, try an egg substitute that comes out of a carton.