I love to cook and try new foods and recipes. I try to do my best to incorporate healthy foods, but sometimes I need a little comfort food.
There Is No Set Recipe
The basic ingredients such as eggs, cream, and cheese remain the same in this recipe. The add-ins vary widely depending on your taste, mood, or occasion. I tend to make this the way my aunt did, which turns out to be a rather salty and savory dish. If your tastes run on the less salty side, you may vary the ingredients.
Adding roasted red pepper and/or stuffed Spanish olives adds a lot of color to the dish and makes it more festive. I love the taste of the salty capers too.
The recipe may be vegetarian or not vegetarian. There have been times when I reduced the number of vegetables and added chopped ham or chicken.
|Prep time||Cook time||Ready in||Yields|
8 hors d'oeuvre size slices, 6 meal size slices
Here Are Your Suggested Choices of Vegetables
|Neutral Tasting Veggies||Salty Tasting Veggies|
Roasted Red Pepper (diced)
Artichoke Hearts (slivered)
Spanish Olives, Stuffed or Plain, chopped
Chopped Black Olives
Ingredients: The Vegetables Vary to Taste
- 3 large eggs, beaten
- 1/2 cup cream or milk
- 8 oz cheddar cheese, shredded
- 2 cups vegetables, marinated
- Pinch salt, optional
- 1/2 Teaspoon black pepper, ground
- Set the oven to 350 degrees.
- Lightly grease an 8 inch wide by 1 inch deep Pyrex, Corning, Visions or similar bakeware. Do not use a non-stick pan as you will be cutting this in the pan and the cutting will scratch non-stick cookware.
- In a small mixing bowl, beat the eggs and add cream. Add salt and pepper if desired.
- Add all your vegetables to a bowl and toss together. Put in the baking dish in such a way as to evenly distribute each vegetable. Sprinkle shredded cheese over vegetables.
- Slowly pour the egg and cream mixture over the top of the cheese so it fills in all the spaces between the vegetables.
- Bake for 30 minutes or until a toothpick inserted in top comes out clean. Remove from oven and let sit for 10 minutes.
- Cut in slices in whatever size you desire. Smaller slices work well for hors d'oeuvres. Larger slices work better for a meal.
Do you always follow a set recipe?
© 2018 Ellen Gregory
Travel Chef from Manila on August 07, 2019:
It's been a while since the last time I made my quiche. I need to try your recipe as this can be something I can eat for brunch. Thank you for sharing.
RTalloni on September 15, 2018:
This is such a good recipe to have in one's back pocket! Your pics have made me hungry. Have you ever tried freezing one for later use?
Peggy Woods from Houston, Texas on May 29, 2018:
Quiches are so easy to make and yet I have not made one in quite some time. After reading this I will make one soon. Using marinated vegetables is an interesting twist.
peachy from Home Sweet Home on May 29, 2018:
Great another snack recipe for my list, thanks
Mary Norton from Ontario, Canada on May 27, 2018:
Looks like something easy to do and great for a dock snack after a swim, something like the Spanish omelet in the tapas.
KT Dunn from United States on May 27, 2018:
This looks really good. I'm saving it to try soon!