Summer Vegetable Quiche

Recipe provided by StrongerTogether.Coop

This tasty basic quiche recipe can be easily adapted with your choice of in-season and local ingredients.

Prebaking a pie crust helps ensure a flaky result. It is really a matter of preference whether or not you prebake the crust, however, if you do, use pie weights or dried kidney beans to hold the crust down while baking (and save the dried beans for future use). This technique keeps bubbles, which let filling through to the pie pan, from developing.

8 Servings

• 1 10-inch prebaked pie crust
• 2 tsp vegetable oil
• 1 1/2 c zucchini and/or yellow squash, diced
• 1/2 c red bell pepper, sliced or diced
• 2 c loosely-packed fresh spinach, roughly chopped
• 3 large eggs
• 2 large egg whites
• 3/4 c milk
• Pinch of salt and pepper
• 1/4 c crumbled goat cheese
• 1/2 c shredded Parmesan cheese, shredded

Preheat the oven to 350°F.

Heat the oil in a skillet over medium-high heat. Add the zucchini, peppers, and spinach and sauté for a few minutes just until tender. Remove from heat.

In a mixing bowl, whisk together the eggs, egg white, milk, salt and pepper. Sprinkle the goat cheese on the bottom of the prebaked crust, then evenly cover with the vegetables. Add the Parmesan cheese and then pour in the egg mixture.

Bake on a rimmed cookie sheet for about 45 minutes or until firm in the middle. Let the quiche sit for 10-15 minutes before serving.

If you substitute a 9” crust you’ll have extra filling so hold back on some of the ingredients — don’t overfill the pie pan. Spray a ramekin or two with oil to bake a mini crustless quiche. Or fill a shallow pie pan with a large tortilla for a quick crust. Bake either until a toothpick inserted in the center comes out clean.

• Add some sausage or bacon crumbles
• Top with sliced or diced tomatoes before baking
• Substitute arugula instead of spinach
• Mix in some leftover cooked corn kernels with the eggs