Cheesy Vegetable and Meat Quiche

This yummy breakfast pie is the perfect Easter brunch dish.

Si Foster shares her favorite quiche recipe.

Cheesy Vegetable and Meat Quiche
Pastry for single pie crust
6 extra large eggs
⅔ cups heavy cream or half and half
1 cup whole milk
¼ teaspoon grated nutmeg
½ teaspoon salt
fresh ground pepper
2 cups grated cheese, Swiss, Greyere, Sharp Cheddar
3 cups chopped and sautéed or blanched vegetables such as: asparagus, broccoli, red peppers, fresh spinach, onions (sweet, white or green) leeks, zucchini, mushrooms, etc. (sauté in 1 tablespoon olive oil)
1 cup bacon, ham or sausage cooked and cut up or ¾ cup cooked fish, I love smoked salmon

Prepare pastry crust as directed in recipe. Cover and place in refrigerator until ready to fill.

Pre-heat oven to 400 degrees and set rack on lower third of oven. Do this at least 20 minutes before baking.

In a large bowl or blender, whisk together the eggs, cream, milk, nutmeg, salt and pepper. Make sure eggs are beaten well.

Drain any juice from the sautéed vegetables and pour the vegetables into the prepared pastry crust.

Sprinkle cooked and crumbled meat on top of vegetables. Sprinkle with cheese.

Pour the egg mixture over top of the fillings in pastry crust.

Bake uncovered for 30 minutes at 400 and then turn oven down (without opening oven door) to 375 and bake for an additional 15-20 minutes, or until eggs are set and the quiche is golden on top. Remove from oven.

Let sit for about 15 minutes after removing from oven before cutting.

Find more of Si’s recipes at

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