Summer Veggie Quiche

I made up a batch of pie dough last week and used half to make this summer veggie quiche.  I have always used a recipe from my mom's friend, but over time i have changed it up a bit.  What is great about this recipe is that you can clean out leftover veggies/meats from the night before and use them up!

Enjoy!

Summer Veggie Quiche:

Supplies:

1 cup sour cream

1.5 cups shredded cheddar cheese (I like to use Cabot's hunter cheddar)

3 Eggs

1/4 cup of feta or goat cheese (either option turns out marvelous)

1/4 teas. Italian seasoning

A shake or two of rosemary

sprinkling of fresh Parmesan on top

2 cups veggies

1/2 recipe pie crust (I use This book's pie crust - it's a no-fail every time).

Method:

Prepare crust & preheat oven to 375.

Pre-cook hard veggies.  I like to use leftover broccoli from the night before so it is already nice and soft.

Place crust in 8.5-9" pie pan - poke holes in bottom to prevent bubbling.  Bake for 8-10 minutes.

While it is baking, mix sour cream, eggs, cheddar and feta/goat cheese in a bowl.  

Add in spices.  

Mix veggies in and sprinkle shaved or shredded Parmesan on top.  I like to put a few dashes of s&p as well.

Remove crust from oven, pour the filling in.  

Bake 35-40 minutes until the center is set.  (I stick a butter knife in….you will see some cheese on the knife, but if you don't see any gooey egg, then it is done).

Let set for 10 minutes and serve!

Veggie/Meat Variations:

broccoli, onion, red pepper (as shown above)

asparagus (cut to 1" lengths) & cherry tomatoes (cut in half)

bacon, onion & green pepper

spinach, cherry tomatoes & onion

cubed ham, onion & broccoli

Mushroom & spinach

sausage (fully cooked), green pepper & onion