Last Updated on July 25, 2020 by Ellen Christian
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You are going to love this herb and veggie quiche recipe for dinner! Quiche is one of my favorite summertime dinners. Try it today!
I can cook it in the morning and then enjoy it cold for dinner when the temperatures are higher. Plus, I have tons of extra fresh garden produce to use up that quiche is a natural choice for me. Of course, if you don’t have a garden, you can still find amazing deals on herbs and vegetables at your local farmer’s market.
Garden Herb and Veggie Quiche Recipe For Dinner
Quiche is basically an egg pie with a savory filling. That filling can really be any number of things from meat to vegetable. In the summer, I often make a quiche with garlic scapes when we have extra. This Paleo Brocolli quiche is perfect for people that are avoiding grains. Or, you may want to try this easy asparagus and bacon quiche. There are lots of easy quiche recipes that make a perfect summer meal.
So, what kind of vegetables can you use in your quiche? The possibilities are really endless. You can also toss whatever leftover vegetables you have from dinner into your quiche. A few of my favorites are:
- Onions, chives, leeks, and scallions
- Cherry tomatoes
- Baby spinach
- Fiddlehead ferns
If you’re wondering what herbs to put in quiche, any savory herbs should work in moderation. I have included basil, oregano, rosemary, chives, thyme, dill, and parsley. For cutting herbs, I find herb scissors are a huge time saver. Check out the handy video below on how to use herb scissors.
If you find yourself with too many garlic scapes, storing garlic scapes couldn’t be easier.
In this Garden Herb and Veggie Quiche, I used cherry tomatoes, mushrooms, oregano, parsley, basil and a combination of cheddar and Swiss cheese. I like the consistency of Swiss cheese for a quiche but I think that the cheddar gives it a better taste. Feel free to experiment until you get it the way you like it.
You can serve and enjoy this quiche recipe warm or cold. On hot summer nights, I enjoy it cold so I don’t need to heat the oven up when the temperatures are at their highest. But, you can certainly enjoy it warm as well if you want.
- 1 unbaked 9" pie crust
- 4 eggs, beaten
- 1/2 cup milk
- 2 tablespoons chopped fresh herbs (choose from parsley, chives, dill, basil, sage, thyme or oregano)
- salt and pepper to taste
- 1 cup chopped fresh vegetables (tomatoes, asparagus, onions, mushrooms, zucchini, peas, and green peppers all work well)
- 1 cup shredded cheese
- Preheat oven to 400 degrees.
- Bake piecrust for 8 minutes.
- Remove and reduce heat to 375 degrees.
- In bowl, mix eggs, milk, herbs, salt and pepper.
- Add cheese and vegetables.
- Pour into piecrust.
- Cook 30 minutes or until set in middle and edges are light brown.
Amount Per Serving: Calories: 996Total Fat: 57gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 108mgSodium: 990mgCarbohydrates: 102gFiber: 7gSugar: 8gProtein: 19g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.