Veggie Cheese Quiche

What is more comforting than a veggie cheese quiche? Look in your fridge, grab some veggies, eggs, cheese, and cream, and mix up some magic. Because of how fool proof this recipe is, experiment with different cheese and veggies! Mix it up!


A veggie cheese quiche freezes well, so make a few while you are at it, and take some for lunch!



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veggie cheese quiche

Veggie Cheese Quiche


  • Prepared Pie Crust
  • 6 Eggs
  • 1 ½ cup freshly shredded Havarti cheese of choice
  • 2/3 cup half and half
  • Large handful of fresh baby spinach, roughly chopped
  • 1 cup Fresh cherry tomatoes, halved, salted
  • 1 ½ cups baby portabella mushrooms cut into chunks (not slices)
  • 3 tablespoons butter
  • Fresh ground pepper


Directions for Preparing Pie Crust

  • Put pie crust in pie pan and poke holes in bottom with fork
  • Bake roughly 15 minutes at 450, till lightly brown
  • Allow to cool

Directions for the Veggie Cheese Quiche filling:


  • Slice cherry tomatoes in half, leave on cutting board and salt
  • Melt butter in a skillet large enough to not crowd mushrooms
  • Sautee mushrooms till brown
  • Set mushrooms aside
  • Whisk eggs and half and half
  • Add a few grinds of pepper to mixture
  • Mix cheese, mushrooms and spinach into egg mixture
  • Pour mixture into cooled crust
  • Top with cherry tomatoes, halved side down
  • Bake Quiche 45-50 minutes at 450 degrees turning half way
  • Allow Quiche to cool at least 10 minutes before cutting
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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