Summer’s Bounty Quiche

From a recent visit to our friends in Sewanee we came away with armloads of fresh out-of-their-garden produce!

We don’t have a garden this year and the summer’s bounty was such a lovely gift!  I did the usual cucumber and onion salad,  a luscious southern squash casserole, and then a super vegetable stir fry.  But, if you have been with me on My Daily Bread for very long you will know I love to make Quiche.  Quiche meets a ton of quick meal criteria:  easy, can use of leftovers from the refrigerator, almost always have the basics of milk and cheese on hand and then the best part — the family oohs and aahs over a tasty, lovely Quiche.

This is a crustless Quiche, which was necessary because my sous-chef dish-washing mom had just made an awesome peach pie and we sometimes have to draw the line and go crustless!  🙂

I filled this Quiche with fresh veggies, chopped ham, a couple different cheeses I had on hand!  Quiche is synonymous with create!
Use your favorite ingredients and you won’t be disappointed.

I have found there are just two basics for me:
4 large eggs
1 1/2 cups whole milk
(and  1/2 cup cream is optional
if I have it on hand.)

Then the add-ons make your Quiche really pop!

Cheese – mix and match your favorite up to 1 1/2 cups – I almost always use some combination that includes pepper jack!

Vegetables – saute’ onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots and more!

Add in crispy bacon, chopped ham,  or shredded chicken … about 1 cup is usually enough.

Yum – no crust needed.  Just pour into the pan, slice some fresh tomatoes on top and pop in the oven!

Have a bountiful and blessed week,
~Catherine

Summer's Bounty Quiche

 

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This versatile quiche is so pretty and equally delicious!

Author: Adapted by Catherine Daugherty

Recipe type: Breakfast, Brunch, Light Supper

Serves: 6 to 8 servings

Ingredients

• 4 large eggs
• 1½ cups whole milk
• ½ cup cream* optional
• 1½ cup shredded cheese: i.e. cheddar, pepper jack, Colby, asiago,
• 1½ cup chopped vegetables, mix it up: i.e.saute' onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots
• Optional: 1 cup chopped ham, crispy fried bacon, or cooked shredded chicken
• Salt and pepper to taste, ¼ tsp cayenne pepper optional.
• Garnish with slices of fresh tomato

Instructions

1. Preheat oven to 375 degrees F.
2. In a medium size bowl, whisk eggs until well blended. Add in milk (and cream) and continue to whisk until all is blended.
3. Saute' chopped vegetables in 1 tablespoon of butter or oil just until translucent (3 to 5 minutes).
4. Add vegetables to egg/milk mixture. Stir in meat (optional). Add shredded cheeses.
5. Salt and pepper to taste.
6. Pour mixture into 9" or 10" pie plate, lightly sprayed with cooking oil.
7. Thinly slice a fresh tomato and garnish.
8. Bake at 375 degrees F. for 25 to 30 minutes until quiche is lightly browned and cooked all through.
9. Let set for 5 minutes before serving.

3.5.3208