Grilled Veggie Quiche Recipe

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Grilled Veggie Quiche

Dora Komaromi

By
@dkk1959

After a company picnic, we had a bunch of leftover grilled vegetables, so I took them home and made this. I brought it back the next day & it disappeared very quickly! Everyone said it was fabulous! Makes 2 9-inch pies.


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Serves:

10-12

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

2
9-inch pie shells, thawed
6
eggs, or egg substitute equivalent to 6 eggs
1 c
milk, low-fat
8 slice
pepper-jack cheese
assorted grilled veggies (see below)
1/4 tsp
montreal grill seasoning
1/2 tsp
salt

Directions Step-By-Step

1
The veggies were all drizzled with olive oil, salt & pepper, then grilled over a medium hot grill until you get nice grill marks and veggies are tender-crisp. I used green and red bell peppers, asparagus, zucchini and red onion.
2
Preheat oven to 400 degrees and place rack in the bottom slot. Lay cheese slices into bottom of pie shells - 4 slices per shell.
3
Chop grilled veggies roughly and spread out over cheese, dividing evenly between the 2 pie shells.
4
Combine eggs, milk, grill seasoning and salt. Whisk to break up the eggs until smooth. Divide between the 2 pies, pouring slowly over the veggies and cheese. Fill to just barely under the top edge.
5
Bake 50-60 minutes until golden brown on top and the egg is totally set. Remove from oven and let sit for 10-15 minutes before cutting. Serve warm or at room temperature.
6
If you want to add meat, you can add cooked bulk sausage, or diced ham and it would still be great! Enjoy.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy