Easy Vegetable Quiche

Minoo demonstrated an Easy Vegetable Quiche recipe in the Gilmore Park Church community kitchen. Quiche is a pie which uses egg as binder to hold things together. Quiche is great for picnic or school/work lunch as it is very convenient to carry them around and it can be eaten cold like pizza.


This is a Vegetable Quiche but you can add in meat like bacon, cooked chicken, ham or turkey as other alternatives.


  • 1 package of ready to mix pastry
  • 1 cup sliced mushrooms
  • 1 cup chopped sweet peppers
  • 1 cup diced onions
  • 1 bunch of green onions, diced
  • 1 cup diced celery
  • 2 garlic cloves, minced
  • 1/2 cup sundried tomatoes pesto
  • 5 large eggs
  • 1 cup grated cheddar cheese
  • 1 cup milk
  • 1 pinch of dried basil, oregano and marjoram
  • some chopped parsley
  • salt and pepper to taste


Click on the link below for the instructions.


easyvegetablequiche-81-300x200Prepare the pie crust as per instruction on the box. I will cover the pie crust in the next post.
easyvegetablequiche-11-300x200Stir fry the vegetables for a few minutes, starting with onions, green onions, garlic, peppers, celery and parsley in a large pan.
easyvegetablequiche-10-300x200In another pan, sauteed the sliced mushroom. Minoo likes to sauteed the mushroom separately so that the mushroom will not become soggy.
easyvegetablequiche-9-300x200Add the mushrooms to the rest of the vegetables.
easyvegetablequiche-7-300x200Add in the sundried tomatoes, spices and seasonings.
easyvegetablequiche-6-300x200Beat the eggs and milk together.
easyvegetablequiche-4-300x200You may put the vegetables into the pie crust which had been pre-baked and slowly pour in the milk mixture and sprinkle cheese all over.Alternatively, you can mix the vegetables with the egg mixture and cheese and fill the pie crust with the mixture.
easyvegetablequiche-3-300x200Decorate the top with more sliced tomatoes for better presentation. Place the quiche on a baking pan and bake for approximately 30 minutes in a preheated 350F oven or until the cheese is golden brown.

Serve with a tossed green salad.

This Post Has 5 Comments

  1. Pearl

    Hi there! Wow – that looks great; I think I’ll make some for my mom, so that it’s easy for her to carry to work! 🙂 Can you make it ahead for breakfast, also?

    BTW – Ben! Here is your test comment 🙂

  2. Ben

    Hi Pearl: Thanks for the test comment. You’re coming in correctly now … from South California.

  3. pamela

    I love the picture & looks yummy, could you put a different picture on??? I like trying new recipes…thanks

    1. Ben

      Hey Pamela:
      Actually … it is such a chore changing the “Featured Articles” on the template. So, I had planned to change the articles only once a month (with a change of the template color of the site). But I got a tip though … you might want to check out this page on chowtimes that lists the most popular articles which I actually used to decide which “Featured Articles” to highlight each month. Here is the link: http://chowtimes.com/site/
      Hope this helps.

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