Nov 16

Veggie Quiche

Veggie Quiche

Yum, quiche!   Tastes as delicious as it sounds fancy!  When I learned how easy quiche is to make, I was amazed.  In the Spring of 2011, I studied abroad in Rennes, France, about 2 hours west of Paris.  My host mother made the most delicious quiches, and luckily she taught me her secret!  Read on to see how to make a veggie quiche of your own!

You will need:

– Frying pan or wok with lid

– Quiche pan – if you don’t have a quiche pan (that’s the white pan in the back left of the picture), you can use any 9″ round pan

– Four eggs

– Pie crust – you can make one from scratch or buy pre made (busy day, so pre made it is!)

– Veggies – I used spinach, tomato, onion, and mushroom.  You can tweak to your tastes!

– Olive oil, pepper, italian seasoning

– 8oz Sour cream – In France, they have “creme fraiche.”  It’s slightly different than sour cream, but close enough!  In the US, you can only get it at specialty stores and it’s really expensive.  Sour cream works perfectly!

– 1.5 cups Swiss cheese




First, get the veggies started cooking!  On medium heat, put 1-2 tablespoons of olive oil in the frying pan or wok.  Add the diced onion, pepper, and italian seasoning.  Once the onions are about halfway cooked, add in the tomatoes.  I kept a lid over everything to trap the steam so that everything would cook faster and wouldn’t get as dry. When the tomatoes start to soften, add the mushrooms, and when the mushrooms are close to being done, add the spinach.  If you use different veggies, add them in the order from longest to cook, to shortest cooking time.

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While the veggies are cooking on the stove, get your pie crust ready to go.  The crust I bought needed to cook for ~10 minutes before adding the filling.  In the meantime, get the egg mixture started.  Beat four eggs in a small bowl.  Add 8oz sour cream and mix well.  Add 1.5 cups shredded swiss cheese and mix.


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When everything is ready, it’s assembling time!  Put a little of the egg and cheese mixture in the bottom of the pie crust.  Then, veggies!  I went way overboard with the veggies and ended up with some left over that wouldn’t fit in my quiche.  Put the rest of the egg mixture over the top of the veggies.

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Then, it’s into the oven at 375 degrees Fahrenheit until the edges are golden brown and the middle doesn’t jiggle when you nudge the pan.  I stuck a fork in the middle to make sure it was cooked all the way through, like the way you check that a cake is cooked through.  Because I went a little overboard filling my quiche, I put a cookie sheet below it in the oven since it started bubbling over a little.  Whoops haha

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Now you can impress your friends and family with your super fancy and tasty quiche!  What did you put in yours?  Comment below or post pictures on our Facebook page, or Instagram and tag @kniftycraftyandcute

Happy eating!  <3 Caitlyn

2 pings

  1. 3 Ways Eating Healthy Saves Money, and Tips to Get the Most Bang for your Buck - Create My Independence

    […] Veggie Quiche – Reheats very well, so it is wonderful for leftovers throughout the week. […]

  2. 3 Ways Eating Healthy Saves Money (+ Some Easy and Healthy Recipes) | Personal Finance Tips

    […] Veggie Quiche – Reheats very well, so it is wonderful for leftovers throughout the week. […]

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