Grilled vegetable quiche

August 14, 2012 § 4 Comments

As you know, we do a LOT of grilling around here.  It’s summertime, and most of our meals are cooked outdoors on the grill. Yesterday, with thunderclouds above, I took advantage of a recent meal’s leftovers, and prepared a quick and easy quiche, made indoors with leftover grilled vegetables.  Don’t worry if you don’t have any grilled vegetables on hand…just substitute whatever frozen or fresh vegetables you have available.

For vegetables, consider steamed artichoke hearts, baked potatoes, or green pepper.  What we had on hand was a skewer of grilled vegetables from some kebobs we grilled two evenings ago.  It consisted of zucchini, crookneck yellow squash, 3 mushrooms, and one small red potato…so, that’s what made it into our quiche.  Although we added some chopped ham we in the refrigerator, that does not mean that you need to make this a meat dish.  There’s plenty of protein with the cheese and eggs, so feel free to leave out the ham.

One other thing to note…always have a prepared piecrust on hand.  Whether it is an extra prepared piecrust from the last time you made pie, or a pre-packaged crust you purchased from the grocery store, it’s always smart to have an extra piecrust in the freezer.  It’s handy for spontaneous quiche, and also for key lime pie, or some other dessert.

Grilled vegetable quiche

1 (9-inch) deep dish pie crust

3/4 cup chopped ham or cooked crumbled bacon (optional)

1 1/2 cups grilled vegetables, chopped

1/2 teaspoon Herbs de Provence

2 chopped green onions

2 garlic cloves, minced

1 cup shredded cheese (Swiss, mozzarella, or whatever you have on hand)

5 eggs, beaten

1/4 teaspoon Liquid Smoke seasoning

1 cup cream

Paprika

Preheat oven to 425-degrees Fahrenheit.  Prick the piecrust with a fork.  Place the piecrust in the oven, and bake for 5 minutes.  Remove from oven, and reduce oven temperature to 350-degrees Fahrenheit.

Into the piecrust, place (in the following order) the chopped ham, then the grilled vegetables.  Sprinkle with the Herbs de Provence, then the chopped green onions, and the garlic.

Sprinkle  on the shredded cheese.  Stir together the eggs, Liquid Smoke seasoning, and the cream, and then pour over the piecrust.  Sprinkle with paprika.

Place the quiche on a rimmed cookie sheet and place in the oven.  Bake for 45 minutes, or until the center feels firm to the touch, and a skewer or toothpick comes out clean.  Allow to cool for 10-15 minutes before serving.

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§ 4 Responses to Grilled vegetable quiche

  • viveka says:

    Not a quiche or pie person ….. but I like all the ingredients here. You have all those wired products over there when it’s about sauces and flavors.- Smoked liquid – would love to do tortilla out of this recipe .. in my cast iron.

    • Libby says:

      I like the idea to cook this in a cast iron pan, and you certainly don’t need to use the piecrust, either. I’ve had many quiches without the crust, and they are still quite good.

      • viveka says:

        I will give it a try … like all the ingredients. The smoked liquid I probably will have a problem with.
        Maybe I use some of the BBQ marinade. Will come back with the review

  • […] when Libby’s “Grilled Vegetable Quiche” became a “Messed Up Vegetable Tortilla”. I think everybody by now know that I’m […]

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