Vegetable Quiche

You Will Need

1 1/2 cups grated Cheddar or Swiss, divided
3 eggs plus 2 egg whites
1 cup of 2% milk
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/2 cup chopped onion
variety of chopped vegetables (e.g., zucchini, yellow squash, mushrooms)*
unbaked pie pastry


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*Cook hardier vegetables such as broccoli, cauliflower, or winter squash before adding to quiche. Quick-cooking vegetables such as zucchini, yellow squash, mushrooms or spinach can be used fresh.

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Serves 6-8. Tastes good cold the next day for breakfast or lunch.

What To Do

Preheat oven to 375ºF. 

In a large bowl, beat the eggs, then add milk, pepper and dry mustard.  Beat (whisk) until well blended.  Place 1/2 cheese on bottom of unbaked pie pastry.  Add onions, zucchini, yellow squash, mushrooms, or any variety of fresh chopped vegetables.  Add wet ingredients and sprinkle remaining cheese on top.  Bake for 40 minutes.






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Source: Adapted from Shinja Park's recipe (Univ of MD roommate​)