We had quite a few eggs in the fridge, so I had to find a way to use them up while making us a simple dinner. This is my version of a vegetarian quiche. If you are eating less meat these days then I can assure you that this recipe is worth a try! I like to stick to recipes that are easily customizable and can be made with simple pantry items. If you don’t have time to make the pastry from scratch then use a ready made refrigerated pie crust; it works just fine.

Vegetarian Tomato Quiche

Prep time: 10 minutes

Cook Time: 40 minutes

Ingredients

9-inch Pie Crust, room temperature

6-7 Large Eggs

3 Garlic Cloves, minced

3 Onions, diced ( green, red or white)

2 ½ tbsp Fresh Dill, chopped

1 ½ cup Cherry Tomatoes, halved

1 ½  cup Grated Cheese (mozzarella, manchego, cheddar, parmesan)

1 ½ cups Full Fat Dairy (whole milk, half and half, sour cream)

1 tbsp Olive Oil

1 ½ tsp Red Pepper Flakes

1 ½ tsp salt

Directions

1. Preheat the oven to 370°F. Place pie crust over a 9-inch pie dish and ensure pastry is pressed firmly around the edges and bottom of the dish. 

2. In a saucepan or skillet, warm olive oil over medium heat. Add onions, garlic and salt, cook until fragrant and translucent, 2-3 minutes. Set side.

3. Using a mixing bowl, crack the eggs and add the milk, red pepper flakes and fresh dill onions and garlic. Gently whisk until well blended. 

4. Add half of the cheese and mix with a spatula or wooden spoon. Pour egg mixture into the pastry dough and top with tomatoes and remaining cheese. 

5. Bake for 30-35 minutes or until the egg is fully cooked. Cool slightly before serving.