Vegetable Pie(Quiche)
A savory vegetable quiche packed with broccoli, cauliflower, or both, blended with cheese and a creamy egg batter. Perfect for breakfast, brunch, or light dinner, it offers a hearty, cheesy flavor with tender vegetables in a flaky crust. Suitable for vegetarians and family-friendly meals.
Ingredients
Instructions
- Grease a pie plate.
- Cook the vegetables until tender.
- Drain the vegetables thoroughly.
- Mix the cooked vegetables with shredded Cheddar cheese and pour into the prepared pie plate.
- In a separate bowl, combine milk, Bisquick, eggs, salt, and pepper, then mix well.
- Pour the batter over the vegetables in the pie plate.
- Bake in a preheated oven at 350°F (175°C) for about 40 minutes or until set and golden brown.
- Serve hot or cold.
Tips & Substitutions
For a flavor boost, consider adding some garlic or herbs like thyme or rosemary to the vegetable mix. If you don't have Bisquick, you can substitute it with an equal amount of flour and baking powder (1 cup flour with 1 1/2 teaspoons baking powder). You can also use any combination of your favorite vegetables, such as spinach or carrots, to customize this quiche to your taste.
Serving Suggestions
This vegetable pie is delicious on its own but can be served with a side salad or some roasted vegetables for a complete meal. It pairs beautifully with Lyndon B. Johnson's Sweet Potatoes, adding a sweet contrast to the savory flavors. Enjoy it hot for brunch or chilled as a refreshing lunch option.
Storage & Reheating
Store leftover vegetable pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, you can microwave individual slices for 1-2 minutes, but this may result in a softer crust.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Pie(Quiche) contains roughly 538 calories, with 20g protein, 52g carbohydrates, and 29g fat. It is an excellent source of vitamin C (103% of the Daily Value), calcium (48% of the Daily Value), and protein (41% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 988mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables. Just thaw and drain them well before using to avoid excess moisture in the pie. This will ensure that the texture remains firm and the flavors are concentrated.
Is it possible to make this pie dairy-free?
Absolutely! You can substitute the milk with a dairy-free alternative like almond milk or oat milk and use a dairy-free cheese substitute to maintain the cheesy flavor without the dairy.
How do I know when the quiche is done baking?
The quiche is done when it is set in the center and has a golden brown top. You can gently shake the pie plate; if the filling jiggles slightly but is mostly firm, it's ready. A toothpick inserted in the center should come out clean.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).