Garden Veggie Quiche For Anytime of the Day

Garden Veggie Quiche |The Everyday Chef and Wife

When I (The Wife) was growing up my mother made quiches on rotation, but instead of having it in the morning, we had it for dinner. Not until I married The Chef did I realize that quiches are generally served for breakfast/brunch. Blew my mind! But to this day, every time I think of quiche, I think of dinner, even though I will eat quiche for breakfast if that’s what’s served.

Quiche is such a simple yet elegant dish. There are endless possibilities to throw in. As long as you have eggs, pie crust, a bit of cheese (if you so choose), and an imagination, you will more than likely have a fabulous quiche.

I chose to get rid of some of our garden veggies that keep replenishing. I grabbed out our mandolin and shredded half of a yellow squash, a third of a huuuge zucchini, 1 1/2 big heirloom tomatoes, and just a little bit of onion.

Garden Veggie Quiche |The Everyday Chef and Wife

Preheat the oven to 350˚.

I made my go-to pie crust and instead of rolling it out, I pressed it in. I have been seeing this method on various food videos and I wanted to try it out to see if it was something worth continuing. End result: it’s less messy on your counter tops, you don’t have to wash the rolling pin, but it was basically the same. I’ll leave it up to you if you want to try it. Rolling or pressing, just get that crust in there! 🙂

I layered it in a flower pattern, changing veggies on every level. It was really quite gorgeous. I continued until the veggies reached about 3/4 of the way up the pie pan.

I took about 5 eggs and about 1/4 cup of milk, a couple cloves of chopped up garlic , 1/4-1/2 tsp salt, a pinch or two of pepper, and a few shakes of dried thyme. Whisk it all together until well combined. Pour into the pie pan over the veggies. It’ll sink down more and get into all the cracks and crevices by itself, so don’t worry about that. Garden Veggie Quiche |The Everyday Chef and WifeTop with a good layer of some good cheddar cheese. Pop in the oven and bake for 40-45 min until the cheese is melted and the middle isn’t wiggly. Pull it out and let it sit for about 10 minutes before dishing up.

I made this for The Chef, and my two friends who came over, and everyone went back for seconds. The pie made like Houdini and disappeared. I’d say that’s a pretty successful healthy dinner. Or brunch if that’s your kind of thing. Another Chef tested, wife approved meal! Or Wife tested, Chef approved… Basically, I made it and he liked it.

Ok poll, who has quiches at breakfast/brunch and who has it for dinner? I’m kind of interested in seeing if I was just raised weird. (Love you ma! I agree with you; quiches at night 😉 )

What is your favorite quiche filling? Any crazy ones?

-The Wife

5 thoughts on “Garden Veggie Quiche For Anytime of the Day

  1. We always had it for dinner! Never for breakfast/brunch. If leftovers we might have it for lunch but never earlier than that.
    Now I eat quiche whenever I want, which is actuallt also never before lunch time, so I guess what you grow up with can become a habit.
    Favourite filling a classic quiche Lorraine ot broccoli and ham.

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