Cheese and Veggie Quiche Recipe

By: Zeke Rothschild-Checroune

Summer time is just around the corner! Although I love those hot and hearty winter soups, I’m ready to dig into some lighter meals that are also sure to delight.

Parents know all too well the difficulties of cooking for their families. First, it can be a time consuming process; and getting kids to eat their veggies can sometimes be more of a challenge than it should be.

Here is my quick and nutritious recipe just in time for the season, that is light but filling, quick to prepare, and so yummy that the kids won’t mind taking a bite of that green looking stuff.

Photo credit: Alexandra Jaffit

Cheese and Veggie Quiche:

Typically, making a pie crust can be a time consuming process. Thankfully, your local grocery store has some readymade pie crusts in the frozen food section. For this recipe, I recommend using the deep dish variety. Alternatively, you can make a crust-less gluten-free option by baking your quiche directly in baking pan.

Prepare the quiche like you would an omelet.

  • First, pre-heat your oven to 350˚C
  • Crack 6 large eggs into a bowl
  • Add ¾ cup of milk (or cream for extra fatty flavour)
  • Add a pinch of salt, pepper, and ground nutmeg
  • Wisk ingredients together
  • Then rinse and chop one cup of fresh veggies (your choice; for this recipe I used leeks and kale; but you can also try it with spinach or broccoli for example).
  • Add the chopped veggies to the bowl of beaten eggs
  • Grate your favourite Cheese to your heart’s content and add to mixture (Hint: reserve a bit for sprinkling on top)
  • Pour ingredients into a 8” deep dish pie crust (or slightly oiled baking pan if going for the crust-less option)
  • Place in the oven for about 40 min (give or take 5 min depending on oven variations)

Photo credit: Alexandra Jaffit

And there you have it; your pie omelet (I mean quiche) is ready. Cut into slices and serve with a side of your favourite salad and your light and nutritious meal is served. Bonne Appetite!