All About Tara · Food Creations

Vegetarian Quiche w/summer veggies!


Last weekend, I went to a local outside farmers market and stocked up on fresh summer veggies. And just like anything fresh, it expires pretty quickly. My resolution to my week old yellow squash was a quick quiche! Quiche is one of my favorite dishes and one of the first things I’ve learned to cook. I love easy one pot dishes or in this case, one shell, dishes. The beauty of making a quiche is that you don’t have to be a trained chef to prepare it. You can also put just about anything in it! If you want a spicy and breakfast style quiche add spicy sausage or bacon with green onions or broccoli. If you want a savory quiche then I would suggest this carrot and yellow squash quiche!

I have a pretty busy work week so I created several dishes on Sunday for the week ahead.  If you’re a working Mom, a super over-achieving working wife or a workaholic, then this type of recipe is perfect! Leave me a comment and let me know how it turned out! Find me on Instagram for more food creations!

Vegetarian Quiche

4 eggs (per pie)

1 pie shell

1 cup of half and half

2 yellow squash

2 carrots

1 cup of cheddar cheese

1 tbsp. of thyme

1 tsp. of sage



Preheat your oven to 375 degrees. Heat a skillet on medium high heat, add coconut oil or EVOO.  Slice the squash (a mandolin is the best tool for this) and cut the circles in half.  Cut your carrots thinly and add the veggies into the large sauté pan and turn your pan to medium. While the veggies are getting all happy and friendly with one another, mix your eggs and half and half in a bowl. Give the cooking veggies, a quick toss and add salt, pepper and your herbs.

Now similar to layering a lasagna, add the cheese on the bottom of the pie shell. Now add a portion of the veggies and spread evenly, next add a bit more cheese and the remaining left over veggies. Now pour the blended eggs and cream over the top and finish with a bit more cheese and a bit more of the fresh herbs (optional).

Place your quiches into the center rack of the oven. Decrease the heat from 375 degrees to 350 degrees and cook for 25-35 minutes or until solidified, and beautifully golden. Don’t forget to test the quiche, the old fashioned way, with a knife in the center. When it comes out clean, you’re all set but let it rest for 10 minutes before serving. Serve it to some carnivores and turn them into vegetarian believers!

Yellow squash and sweet carrots before the oven.
Yellow squash and sweet carrots before the oven.
Broccoli and squash with red onions and cheese.
Broccoli and squash with red onions and cheese.

photo (24)

Cheers to eating your veggies!



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