Colorful veggie quiche

Turn leftover-y bits into a delectable brunch! Here, we used bits of grilled eggplant, zucchini, and peppers and made a colorful veggie quiche.

Life hands you lemons, make lemonade. Coronavirus cancels Greek class, make a Colorful veggie quiche.

Do you have veggies starting to turn in the fridge? Cook those suckers, and enjoy a meal. Then, turn the leftovers into a quiche. At Hipcooks, we had shopped and prepped for a Greek class that we ultimately had to cancel. See the heaping plate of grilled zucchini, grilled eggplant and roasted peppers above? They would have found their way, along with sweet roasted red onions into a spectacular salad. Leftovers from this class usually get turned into a teacher’s lunch: tossed into pasta or grilled into a panini. With so much, I made several quiches for doorstep cooking.

Go quiche-crazy

When I make quiches, I make a lot. Because they’re easily snackable, fridge-able, freezer-able, prepare an assembly line of quiches! The trick, my friends, is to always pre-bake the crust. Who wants a soggy-bottomed quiche? Not I.  Roll out the pastry, prick it with a fork, weigh it down with uncooked rice or beans in parchment paper and place it back in the oven until you see that “GBD:” golden brown delicious.

Then, fill! The sky’s the limit. With a base of eggs, cream, salt, and pepper, you can add almost anything! We use our veggies for our Colorful veggie quiche. In this batch, we also made:

Leek Quiche (Lucia’s favorite)
Spinach, Kale, and Feta Quiche

Stay tuned for these recipes in the coming days.

The easy part: fill and bake.

Honestly, the only work here is to roll out and pre-bake the bases. Once the quiche shells are pre-baked, you’re off to the races. Mix the custard (eggs, cream, salt and pepper) with the other filling ingredients and you’ve got Colorful veggie quiche.

Bake until set on top. We left out superfluous cheese, your mileage may vary.

Colorful veggie quiche: ready for consumption

And sharing:

Colorful veggie quiche

Monika Turn leftover-y bits into a delectable brunch! Here, we used bits of grilled eggplant, zucchini, and peppers and made a colorful veggie quiche. Life hands you lemons, make lemonade. Coronavirus cancels Greek class, make a Colorful veggie quiche. Do you have… Cooking Under Quarantine quiche ideas, colorful veggie quiche, quiche recipe, vegetarian brunch ideas, vegetarian quiches European Print Recipe

 : makes 1 quiche Prep Time: 45 minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

3 eggs
1½ cup cream
a smattering of salt and pepper
about 2 cups of filling: in this case, it's a combo of grilled and roasted veggies

you'll also need: 1 pre-baked pastry shell (you can use store-bought, roll-out storebought dough, or make your own pastry dough: all must be pre-baked.) For more instructions on how to pre-bake a pastry case, look here.

Instructions

Preheat the oven to 350°F.

Add the eggs and cream to a mixing bowl and beat together. Season with salt and pepper, and add the filling of your choice. Mix, and pour into the pre-lined pastry shell. Transfer this atop a baking sheet, and place in the oven. Bake until set.