Easy Vegetable Quiche

Minoo demonstrated an Easy Vegetable Quiche recipe in the Gilmore Park Church community kitchen. Quiche is a pie which uses egg as binder to hold things together. Quiche is great for picnic or school/work lunch as it is very convenient to carry them around and it can be eaten cold like pizza.

This is a Vegetable Quiche but you can add in meat like bacon, cooked chicken, ham or turkey as other alternatives.

Ingredients

• 1 package of ready to mix pastry
• 1 cup sliced mushrooms
• 1 cup chopped sweet peppers
• 1 cup diced onions
• 1 bunch of green onions, diced
• 1 cup diced celery
• 2 garlic cloves, minced
• 1/2 cup sundried tomatoes pesto
• 5 large eggs
• 1 cup grated cheddar cheese
• 1 cup milk
• 1 pinch of dried basil, oregano and marjoram
• some chopped parsley
• salt and pepper to taste

Click on the link below for the instructions.

Instructions

Prepare the pie crust as per instruction on the box. I will cover the pie crust in the next post.

Stir fry the vegetables for a few minutes, starting with onions, green onions, garlic, peppers, celery and parsley in a large pan.

In another pan, sauteed the sliced mushroom. Minoo likes to sauteed the mushroom separately so that the mushroom will not become soggy.

Add the mushrooms to the rest of the vegetables.

Add in the sundried tomatoes, spices and seasonings.

Beat the eggs and milk together.

You may put the vegetables into the pie crust which had been pre-baked and slowly pour in the milk mixture and sprinkle cheese all over.Alternatively, you can mix the vegetables with the egg mixture and cheese and fill the pie crust with the mixture.

Decorate the top with more sliced tomatoes for better presentation. Place the quiche on a baking pan and bake for approximately 30 minutes in a preheated 350F oven or until the cheese is golden brown. Serve with a tossed green salad.

• Community Kitchen
• Egg
• Recipe
• Vegetable