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Vegetable Quiche

With a wide array of fresh vegetables and beautiful chicken eggs available from our farm, we thought a delicious quiche would be a perfect meal to make this weekend.

You can pick up all these veggies at The Barefoot Farmers Market from 8 a.m. - 12noon this Saturday at 3379 Honeydew Lane New Smyrna Beach, FL 32168.


Serves 8 hurry tummies!

Ingredient Checklist

  • 1 (9 inches) unbaked deep-dish pie crust

  • 1 tablespoon olive oil

  • ½ cup sliced onion

  • ½ cup chopped green bell pepper

  • ½ cup mushrooms, sliced

  • ½ cup chopped zucchini

  • 1 large tomato, sliced

  • 2 tablespoons all-purpose flour

  • 2 teaspoons dried basil

  • 3 eggs, beaten

  • ½ cup milk

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 ½ cups shredded cheese (your selection)


Step 1

  • Preheat oven to 400 degrees F (200 degrees C).

Step 2

  • Bake pie crust in the preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).

Step 3

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.

Step 4

  • Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.

Step 5

  • Whisk eggs, milk, salt, and pepper together in a small bowl.

Step 6

  • Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.

Vegetable Quiche

  • Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

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