Market Vegetable Quiche

Share this recipe with customers along with a pre-baked pie crust to encourage your fresh vegetable and egg sales.

Print Recipe

Servings: 8

1 baked pie crust
2 tbsp olive oil
3 cups chopped vegetables, including onion, pepper, mushrooms, zucchini and tomatoes
3 cloves garlic
3 eggs, lightly beaten
1/2 cup milk
4 tbsp fresh or two tsp dried basil or other herbs
1 tsp salt
pinch of pepper
1.5 cups shredded melting cheese such as cheddar or Havarti, divided

Preheat oven to 350 degrees.
In a large skillet, heat olive oil over medium heat and add vegetables and garlic. Cook until soft, about 8 minutes.
Remove vegetables from the skillet and place in a bowl. Mix in tomatoes.
Whisk eggs, milk, herbs, salt, and pepper in a small bowl.
Spread 1 cup of shredded cheese on the bottom of the pie crust. Layer cooked vegetable mixture over the cheese.
Pour the egg mixture into the pie shell. Sprinkle with remaining ½ cup shredded cheese.
Bake for about 45 minutes or until a knife inserted into the center comes out clean.
Cool for 10 minutes before slicing and serving.

If using tomatoes, let chopped tomatoes sit in a sieve to drain out extra water before adding to cooked vegetables at the end.

Not for legal sale. This recipe is to be shared with customers to help expand product sales.