Vegetable Medley Quiche

This quiche keeps things lighter than the classic by swapping whole eggs for egg substitute and using skim milk instead of heavy cream. You still get a creamy, set custard, just without the richness that makes traditional quiche feel like a nap waiting to happen.

Zucchini and both red and green bell peppers get sauteed until just tender-crisp before going into the crust. That quick cook drives off excess moisture so your quiche sets cleanly instead of turning watery in the middle. Don’t skip this step and dump raw vegetables in, or you’ll end up with a soggy bottom crust.

Basil and black pepper keep the seasoning simple, letting the sweetness of the peppers come through. The 10-minute rest after baking isn’t just a suggestion. Cutting into a quiche straight from the oven means a runny slice that won’t hold its shape on the plate.

Chef Tips

• Blind-bake the pie shell for 10 minutes before filling to prevent a soggy bottom crust. Poke holes in the base with a fork first.
• Slice vegetables thin and uniform so they cook evenly and distribute well throughout the custard.
• The knife test works best in the center of the quiche. The edges set first, so a clean center means the whole thing is done.
• Leftovers reheat well in a low oven. Avoid the microwave, which turns the crust rubbery.

Variations

• Add ¼ cup crumbled feta or goat cheese for a tang that pairs well with the peppers.
• Swap basil for fresh dill and add sliced mushrooms for an earthy twist.
• Use a store-bought puff pastry shell instead of pie crust for flakier, more buttery edges.