Effortless Elegance Veggie Quiche
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Why I Love This Recipe
The quiche originated in the medieval kingdom of Lothringen, which is now the Lorraine region of France. The word 'quiche' is derived from the German word 'Kuchen,' meaning cake. Originally a savory custard baked in a pastry crust, the quiche has evolved into a versatile dish that can be filled with various meats, vegetables, and cheeses.
Ingredients You'll Need
1 (9-inch) unbaked pie crust, thawed if frozen
1 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/2 cup milk
1/2 cup heavy cream
4 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 cup sliced mushrooms
1/2 cup diced bell pepper
1/4 cup diced onion
Directions
Preheat oven to 375°F (190°C).
Place the pie crust in a 9-inch pie plate and crimp the edges decoratively. Prick the bottom and sides with a fork. Bake for 10 minutes. Remove from oven and set aside.
In a large bowl, whisk together the milk, cream, eggs, salt, pepper, thyme, and basil until well combined.
Sprinkle the Swiss and cheddar cheeses evenly over the bottom of the partially baked pie crust.
Top with the sliced mushrooms, bell pepper, and onion, distributing them evenly.
Pour the egg mixture over the vegetables and cheese.
Bake for 35-40 minutes, or until the center is set and a knife inserted in the center comes out clean.
Let cool for 10 minutes before slicing and serving. Enjoy!
Pairs Well With
A crisp, slightly sweet Riesling wine or a refreshing raspberry lemonade.






