Another perk of quiche? It’s the perfect way to clean out the fridge or garden. Whatever veggies, meats, and cheeses you have that need to be used up, chop it up and throw it into an egg batter and pour it over a crust. It really is that quick and easy! I’ve got lots of produce in my fridge, so let’s make a veggie quiche recipe!
Making a Veggie Quiche Recipe
Today I’m filling my quiche with bell pepper, spinach, mushrooms, and garden fresh tomatoes and basil. You can use whatever veggie you have on hand for this healthy quiche, or follow along with what I’m making. To keep it gluten free and a little unique, let’s use hash browns as a crust instead of the traditional pastry crust.
To make our veggie quiche recipe, defrost hash browns and squeeze them with paper towels to get them dry. Then melt some butter and combine. Press the buttered hash browns into and up the sides of a pie plate to form a crust. Bake the crust at 450 for about 30 minutes.
While that is baking, chop up your veggies and sauté them in a bit of oil until softened and all of the water evaporates. Add basil and salt and pepper to taste, then set the veggies aside to cool down a bit. In a large bowl, whisk six eggs together. Add in the warm veggies and a cup of cheddar cheese (everything is better with cheese.)
The potato crust is done when it is browning on top. Take it out of the oven and pour in the egg and veggie mixture. Return to oven and bake for another 20 minutes. The veggie quiche is done when it is not wiggly on top and a knife inserted into the middle comes out clean.
If you want more ideas for healthy quiche, we have a few other recipes you'll want to check out.
Healthy Quiche and Tea Pairings
Everything goes better with tea, and that includes quiche. Plum Deluxe has been adding decaf options of some of their popular black teas, and it has made my caffeine-sensitive heart sing. I’ve been drinking a lot of decaf House Blend, a sweet and comforting vanilla English breakfast tea that is sturdy enough to pair well with everything.
Veggie Quiche with Hash Brown Crust
- 3 cups shredded hash browns, defrosted and squeezed dry
- Olive oil to coat pan
- 4 tablespoons butter
- 1 bell pepper
- 1 cup sliced mushrooms
- 2 cups halved cherry tomatoes
- 1 cup spinach, fresh and wilted or frozen and thawed
- Basil, salt, and pepper to taste
- 6 eggs
- 1 cup shredded cheddar cheese
Preheat oven to 450 F.
Defrost and dry hash browns, then mix with melted butter in a pie plate. Press potatoes into and up sides of pie plate to form a crust.
Bake for about 30 minutes, until crust begins to brown.
While crust bakes, chop and sauté veggies until soft and the moisture in the pan has evaporated. Add fresh or dried basil, salt, and pepper to taste. Set aside to cool.
In a large bowl, beat eggs together. Add in warm veggie mixture and cheese.
When crust has finished baking, remove from oven and dump in veggie and egg mixture.
Return to oven for 20 minutes. Quiche is done when it is no longer wiggly on top and a knife comes out clean.
Refrigerate after cooling (if you don't eat it all right away!).