Garden Vegetable Quiche
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February 23, 2026
This quiche offers great taste, visual appeal, and plenty of fresh, garden veggies
Quiches don’t get enough attention, in my humble opinion. They do an excellent job merging carbs and
vegetables into one very satisfying and tasty dish, and give home cooks the opportunity to really have fun
with substitutions and additions to the recipe.
Most quiche recipes can be played around with by adding different veggies (think: what’s in my crisper?),
a variety of hard or soft cheeses, and different spice combinations and condiments to achieve a whole gamut of savory flavors.
Have at it – the results will be delicious!
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Ingredients
Adjust Servings
| 2 squash(1 green, 1 yellow) | |
| 3 large white mushrooms | |
| 1/2 red bell pepper | |
| 3 eggs | |
| 1/4cup milk | |
| 2large spoonfuls mayonnaise | |
| 1larg spoonful spicy brown mustard | |
| 2tbsp dried chives | |
| 1tsp garlic powder | |
| 1/2tsp black pepper | |
| 1tsp salt | |
| whole wheat deep dish pie crust |
Directions
1.
Preheat oven to 350. Poke holes in pie crust, and bake 10 minutes to set the bottom. Remove from oven and set aside.
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2.
In a medium bowl, whisk eggs, mayo, milk, spices and mustard.
Slice squash, pepper and mushrooms into thin slices using a food processor, mandolin, or by hand. Add to egg mixture and toss to coat.
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3.
Pour into pie crust right up to the edge of the crust but don’t overfill. If you’re concerned about
spills in the oven as the quiche rises, place a sheet of aluminum foil under the pie pan. (Extra
batter can be baked in sturdy muffin liners – crustless mini quiches for the cook to enjoy!)
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4.
Bake for 45 – 55 minutes or until center is set. Serve warm.
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Notes
This can be made crustless for a healthier version, or for Pesach.
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