Friday, July 24, 2009

Garden Veggie Quiche

Since summer is showing off it's early harvest, there are lots of yummy veggies around.  I was looking for something different for dinner, when I came across Lucy's Crustless Quiche recipe.  This, I decided, was just what I was looking for :)

The only problem was, by the time I got around to making it -- we had used up many of those garden veggies.... so, I improvised a bit.  The result:  Frog Prince said "This is excellent"!

Now, you have to understand... with Frog Prince, you only get an excellent when things are really, really, really, really, really, really, really.... well, you get the picture, good.  Normally, a good dinner, which he'd eat again, is "eh, it's pretty good".  Thus, I was shocked and pleased with how yummy this dish turned out to be.

Garden Veggie Quiche - Modified from Lucy and from Mom

1 large potato, shredded
1 large zucchini, quartered
1-2 C broccoli, finely chopped
1/2 large bell pepper (any kind of your choosing, or mix and match), diced
1/2 large onion, diced
~4oz mushrooms, sliced
1 large garlic clove, minced
3-4 strips of bacon, cooked crispy
1/2 C ham, cooked and diced
4 eggs
3/4 C milk
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 C extra sharp cheddar cheese, shredded

Coat an 8x8 square glass baking dish with cooking spray, and preheat the oven to 375.

Prepare veggies and cheese.

Then, over medium heat, saute the mushrooms with garlic. Then, add the remaining veggies (except potato) and saute for about 3-5 minutes (veggies will still be crisp). Add in the ham, and cook until warmed (1-2 min).

Stir in the potatoes, and allow them to warm (about 2 min).

Meanwhile, combine milk, eggs, salt and pepper and mix well.

Remove veggie mix from the heat and spread half of the mixture into the greased glass dish. Top with half of the cheese (I used colby jack and cheddar).

Top with the remaining veggies.

Then, add the remaining cheese. Crumble up the crispy bacon and drop over the top of the cheese (you can totally omit the bacon -- we just had some we should use up).

Pour the egg mixture over the top.

And pop in the oven to bake at 375 for roughly 40 minutes.

Let stand for 5 minutes before cutting and serving.

Enjoy with fresh fruit, and a glass of OJ!

This recipe is linked to:
Friday Feasts
Foodie Friday
Grocery Cart Challenge's Recipe Swap
Ingredient Spotlight: Eggs


  1. Yum, the vegie quiche is right up my alley. Thank you so much for linking up last week on Momtrends. I wanted to let your know the linky is up. I shared a yummy baked flounder recipe and hope you will stop by!

  2. All this fresh garden-y goodness! I'll certainly be trying this recipe soon! Thanks for sharing!

  3. Yum! I love the addition of the potato and less eggs. I wouldn't normally put as many as I did in that recipe, except that I had a carton of egg substitute and I needed to finish it up.

  4. I have a bunch of veggies to use and I can do that in the quiche and we will have a yummy dinner, tonight.

  5. I can smell it.........looks very good:)

  6. I think I might make this over the weekend!

  7. I love quiche -- your veggie one looks great! Can't wait to try it!! Thanks for sharing :)

  8. I love veggies, and this looks excellent! I'm glad Frog Prince thought so too. :)

  9. I still have a lot of veggies! This recipe would be a delightful way to use them up.

  10. This is the one recipie that I am sure to make. I love quiches but my husband does not. My daughter loves it too but is on a diet. If you can ommit the crust, witch contains a lot of fat and instead use more vegetables it can only be a good thing. Also usefull since you probebly can reheat it for the next day or freese portions of it.

  11. What a great post! Your pictures are fabulous and as a vegetable lover I really appreciate recipes such as yours. I can't wait to try this.

  12. This sounds so good and healthy with veg's from the garden. I love quiche too. Thanks for sharing.

  13. This looks so good! I am planning on making it for Thanksgiving AM! Thanks!!

  14. This looks delicious! I wil be making this very soon...thank you for sharing it :)

  15. I like the looks of all those veggies. Yum!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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