Sunday Dinner Series: Vegetable Medley Quiche

There are some food combinations that we expect to go well together, like peanut butter & jelly, macaroni & cheese, and cookies & milk. So, when it comes to experimenting with new food combinations, for Sunday dinner, I usually take the safe route. It’s not that I don’t like trying new things; I don’t like experimenting with Sunday dinner. My family looks forward to my meals each Sunday, and I enjoy cooking to keep them happy! I’m not ready to interrupt their happiness by experimenting with the most important meal of the week.

But, every now and then, I’ll step out of my comfort zone and try something different. My family has always enjoyed my spinach quiche, so I never bothered to venture away from what works — they like it, I make it! But, recently I decided to try a new combination for preparing my quiche; and, I’m glad I did. The combination of mixed vegetables: broccoli, cauliflower, carrots and sweet onions, was a winning combination for a quiche.

Vegetable Medley Quiche

  • Servings: 6-8
  • Difficulty: easy
  • Print




  • 1 Frozen Pie Crust
  • 2 Cups Fresh Broccoli, Cauliflower, Carrots, Sweet Onion – chopped
  • 1 Cup Soy Milk
  • 3 Medium Eggs
  • 1 Package Cream Cheese, softened
  • 1 1/2 cups Philadelphia Shredded Mozzarella Cheese
  • 1⁄2 Tablespoon Garlic Powder
  • 1⁄2 Teaspoon Sea Salt


Preheat oven to 350 degrees.

  1. Set pie crust aside and allow to thaw.
  2. Cook vegetables, except onions, in steamer or saucepan with 1/2 cup of water and allow to steam. When done, cover bottom of pie crust with steamed vegetables and onions.
  3. Mix eggs, softened cream cheese, and seasonings in food processor or blender until thoroughly mixed.
  4. Pour egg mixture over top of vegetables, then sprinkle with shredded mozzarella cheese.
  5. Bake quiche for 35 – 40 minutes until egg mixture is set.

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