Quiche with Roasted Veggies and Cheese
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This quiche with roasted veggies and cheese is a great way to use up leftover cooked veggies from the fridge, as well as a quick and easy way to serve up a nutritious dinner. Frozen vegetables work well, too–I like to keep frozen fire roasted red peppers on hand for recipes like this.
Little Brother’s Jaw Dropping Response
This still seems too good to be true, but Mr. Native Texan can serve as my eye witness…
Little Brother, age 4, notoriously (and loudly) dislikes most vegetables. When I decided to prepare this quick vegetable quiche for dinner instead of the usual cheese omelette I typically throw together on “nights like that”, I braced myself for Little Brother’s reaction.
Want to know what he said upon spying the vegetable quiche in the center of the dinner table, and hearing it contained spinach and mushrooms? “That looks good! I like mushrooms in stuff.”
After I picked up my jaw from the floor, I nonchalantly served him a piece of quiche, and he proceeded to wolf it down, spinach and mushrooms and all.
He liked it, and “let’s have it again.”
The Moral of the Story
When it comes to picky, pint-sized eaters, the moral of the story, my friends, is this: Try, try again!
Long ago, I determined to serve a variety of vegetables at {almost} every meal, and pleasantly expect my children to eat them. I’m happy to report that Older Brother, age 8, does in fact eat almost everything we set before him, and I’m encouraged that Little Brother is beginning to eat more and more vegetables without complaint. Like “mushrooms in stuff”.
And now, for the super-easy recipe…
Quiche with Roasted Veggies and Cheese
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
Description
1-2 cups cooked veggies, such as sauteed mushrooms , roasted red peppers , spinach , etc. grated raw cheddar salt pepper 8 eggs 1/2 can coconut milk dash nutmeg
Ingredients
- 1–2 cups cooked veggies, such as sauteed mushrooms, sauteed red peppers, spinach, etc.
- grated raw cheddar
- unrefined sea salt, to taste
- ground black pepper, to taste
- 8 eggs
- 1/2 can coconut milk
- dash nutmeg
Instructions
- Preheat oven to 375°.
- Spread roasted vegetables on the bottom of a 10″ cast iron skillet (or glass dish).
- Top with grated cheddar.
- Sprinkle with unrefined sea salt and black pepper, to taste.
- Beat eggs with coconut milk (and optional nutmeg) and pour over veggies and cheese.
- Bake 35 minutes, until firm and golden brown in the center.
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Kathleen, I appreciate your posts and have adopted many of your smart, useful tips. It is a privilege to know you. I plan to make the quiche this wk. I like to use iron cookware, so the salt tip is helpful. My difuser is being used every day. Thank you & please keep posting.
Yours, Dolores
Dolores–Thanks for the kind words! I hope your quiche turns out wonderfully. 🙂
Great idea to roast the veggies first! I love my cast iron skillets, too. Your little one’s response is so sweet! Don’t forget to write down all those sweet things they say when they are little (and even older!) My boys are almost 13 and 15 and it makes me smile to look back over all those cute things they have said through the years! Your blog is awesome and so encouraging-thanks!
Thanks for the encouragement, Liz! And guess what: I’ve got this fantastic little book {My Quotable Kid} were I do try to write down as many of their cute sayings as I can. Even though I definitely miss some of their “funnies”, it’s still great to capture what I can, and it’s already turning into a family heirloom. 🙂
Can you taste the coconut milk? And I wish my kids would eat veggies in their eggs with such enthusiasm! They’d rather have them on the side!
Nope, we didn’t taste the coconut milk. 🙂
This looks yummy! I love adding in my own favorite vegetables to recipes. I am always looking to find healthier breakfast alternatives that I can eat for a few days. Thanks!
Enjoy! 🙂