Quiches make great meals on days when you don’t have much time, and they help use up all of those extra eggs, which I’m sure you know all about if you live on a small farm or homestead.

This recipe can be altered to fit your need or taste.

Let’s get into it!

INGREDIENTS

pie crust
8 to 10 eggs depending on what size they are
1 1/2 cup shredded cheddar cheese
one diced tomato
one diced green pepper
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon onion powder

Step One: The Prep Step

Preheat your oven to 350 degrees, roll your pie crust into a pie pan, and then set to work chopping up your veggies. You want the pieces to be fairly small, less than a half an inch.

Step Two:

Crack your eggs into a large bowl and whisk until you have a homogenous mixture. Then, add your salt, pepper, and onion powder, and then whisk again. At this point, you should stir in your veggies and 1 cup of your cheese.

Step Three:

Carefully, pour your mixture into the pie crust, leaving a little bit of space. If you have any leftover mixture, you can fry it up for breakfast.

Place the pan into your preheated oven and cook until a toothpick can be inserted and pulled out clean. (about 40 minutes)

Step Four:

Once you’ve pulled your quiche out of the oven, quickly set it on a cooling rack and sprinkle the top with the rest of your cheddar cheese. As the quiche rests, the heat will melt the cheese and make it all the more delicious.

Step Five:

After your cheese has melted and your quiche has cooled for a few minutes, you can slice and serve!

This quiche really is delicious, and it is one of our go-to dinners for hectic days.

Enjoy!

Veggie Quiche