Vegetarian Quiche with Cheese

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At a glance
• 1 unbaked 10" deep dish crust crimped and fluted a little higher than the pan.
• 1 3/4 cups shredded Emmantel or combination of cheeses (e.g. – Emmantel, Fol Epi, Beaufort, or Etorki)
• 1/4 cup onions, diced small
• 1/4 cup red peppers, diced small
• 1 teaspoon minced garlic
• 1 ¼ cup veggies - any combination of sauteed, grilled or raw mushrooms, asparagus, tomatoes, broccoli, spinach, etc.
• 5 large eggs
• 2 1/2 cups half & half, heavy cream or light cream
• Salt to taste
• 1/4 teaspoon nutmeg, ground
• 2 Tablespoons fresh or dehydrated dill, or any other desired herb, minced
• Salt to taste


Saute onions, red peppers and garlic together. Saute or cook any of the veggies that would need pre-cooking. Spread the cheeses over the bottom of the unbaked crust, then the onions, red peppers and garlic on top of the cheeses. Add any other veggies (mushrooms, asparagus, broccoli, etc), and layer them on top of the onions and red pepper.
Combine eggs, cream, salt, nutmeg and one Tablespoon dill together until mixed well in a mixing bowl. Pour cream and egg mixture over onions and veggies, being very careful not to disturb the fillings. Sprinkle the rest of the dill and salt on top. Place the quiche very carefully on a baking sheet, and bake at 350 degrees F. for 45 -60 minutes, or until knife comes out clean. Let cool before cutting.