grilled veggie quiche

★★★★★ 1 Review
dkk1959 avatar
By Dora Komaromi
from Eaton Rapids, MI

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.

★★★★★ 1 Review
serves 10-12
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For grilled veggie quiche

  • 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
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How To Make grilled veggie quiche

  • 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.
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