Quiche is an anytime dish that can be served for breakfast, lunch, or dinner. Paired with a salad, it makes for a great meal you’ll love sharing with friends and family. This quiche features a variety of summer vegetables mixed with shredded Colby Jack cheese in a buttery, homemade pie shell.
Summer is known for its abundance of fresh produce: eggplant, tomatoes, okra, corn, green beans, and more. This quiche recipe uses a combination of zucchini, eggplant, cherry tomatoes, mushrooms, and green bell peppers. One thing these summer veggies have in common is high water content. To prevent one big soggy mess, I suggest cooking the vegetables separately. Alternately, you can use any leftover vegetables from a previous dish. I have listed the cooked vegetables amounts needed in the notes section of the recipe.
How to make a Summer Vegetable Quiche:
The pie shell is par-baked before adding the filling. Half of the shredded cheese mixture is used to line the pie shell, and the remaining cheese is sprinkled over all the vegetables. This recipe uses Colby-Jack (Colby mixed with Monterey Jack cheese). I recommend this mild cheese because it melts well and it’s flavors do not overpower the vegetables. However, feel free to substitute in your favorite cheese. After all the filling has been added, slowly pour in the well mixed egg mixture. Then it’s time to bake!
This summer vegetable quiche can be served warm or at room temperature. It is easier to slice at room temperature once the eggs have had time to cool to regain their structure. If you’re looking for more breakfast ideas, you might also enjoy making Candied Bacon or Morning Glory Muffins. Easy Breakfast Strata and Crispy Buttermilk Waffles are good choices too!
