Print

This-and-That Veggie & Goat Cheese Quiche

A great dish to use up bits of veggies and whatever you have in your fridge! 

Servings 6

Ingredients

  • 1 onion
  • 3/4 c. baby tomatoes
  • 1 tbsp. dried arugula (or any greens you have on hand)
  • 1/2 pkg. goat cheese
  • 1 tbsp. sliced baby carrots
  • 1 tbsp. butter
  • 4 eggs
  • 1 tbsp. cream
  • 4 tbsp. milk
  • 1 pie crust (I used my favourite vodka pie crust)

Instructions

  1. Slice the onions and saute on low medium heat for 15 minutes or until mostly golden and translucent. Add the baby tomatoes after you've pricked them with a fork (this helps the juices escape and caramelize) as well as the carrots. Saute all together until the carrots can be easily pierced with a fork, and the tomatoes are more wizened than plump. 

  2. Mix the eggs, milk, and cream together. Stir in the arugula.
  3. Place the crust in a pie pan. Sprinkle the goat cheese in crumbles on the pie crust. Cover with the sautéed vegetables. Pour the egg mixture over everything, and baked in a 400 degree oven for 15-20 minutes or until the crust is golden brown and the egg mixture is golden and top and fully set when pierced with a fork.

Recipe Notes

This is the best pie crust to use: my vodka pie crust! Buttery and flaky and just plain yummy!