Easy Veggie Quiche With Feta Cheese
Ingredients
- 1 9" pie dough, room temperature (I buy a frozen rolled crust from Wholly Wholesome at Whole Foods)
- 1 Tbsp olive oil
- 1 bunch green onions, ends removed and sliced
- 1 red bell pepper, seeds removed and chopped
- 2 cups sliced mushrooms
- 1 tsp sea salt, plus more to taste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Black pepper to taste
- 6 eggs
- 1/4 cup milk of choice (I use almond, hemp or cashew)
- 1/2 cup feta cheese, crumbled (goat cheese works well, too)
Instructions
- If using a frozen rolled pie crust, be sure to set it out on the counter for a few hours so it can thaw and soften.
- Preheat the oven to 375 degrees.
- Sauté the onions and bell pepper in the olive oil in a medium-sized skillet, over medium heat, for about 5 minutes or until the peppers begin to soften. Add the mushrooms, 1/2 tsp sea salt, dried basil, dried oregano and black pepper to taste. Sauté until the mushrooms begin to release their water, about 5 minutes. Remove the veggies from the heat. Note: this step can be done ahead of time, even the day or two before you are planning to make the quiche. (Leftover cooked veggies work great for quiches!)
- When the pie crust is thawed and is soft enough to unroll, place it evenly in a pie dish. Place the veggie mixture on the bottom of the crust.
- In a medium bowl, whisk together the eggs, milk and 1/2 tsp sea salt. Pour the mixture over the veggies in the pie dish. Evenly sprinkle the crumbled feta cheese over the top of the egg mixture.
- Place the prepared quiche on a large baking sheet, and place the baking sheet and quiche in the oven. Bake for 40 minutes.
- Remove your easy veggie quiche from the oven and let it sit for about 5 minutes before serving.
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