A delicious way to enjoy a breakfast or brunch that looks fancy, but is super easy to put together. Light crust and airy egg filling full of vegetables and cheese make this vegetable quiche recipe a favorite for any occasion.
Course Breakfast
Keyword vegetable quiche
Author Kelly Pugliano
Ingredients
1unbaked pie shell9-inch
1medium onionchopped
1cupchopped broccolioptional
1cupchopped asparagusoptional
1cupfresh mushroomsoptional
½stick4TBSP butter
¼cupgrated parmesan cheese
¾cupgrated swiss cheese
3eggs
1 ½cuphalf and half
1tsp.garlic salt
1tsp.thyme
Instructions
Preheat oven to 350 degrees.
Place unbaked pie shell in a square 8x8 baking dish or in 9-inch pie plate. Set aside.
Melt butter in frying pan and sauté onions and mushrooms (optional) or any vegetable you decide to add and cook until soft. Add to the bottom of pie shell.
Sprinkle cheeses on top.
In a bowl, beat eggs; add half and half, add garlic salt & thyme and whisk well.
Pour egg mixture into pie shell and bake in preheated oven for 40-45 minutes.
Serve warm or cold. A nice green side salad goes great for brunch, lunch or dinner.