Speaking of quick, easy meals you can throw together on a moment’s notice… Quiche is always a perfect solution for a busy weeknight. Not only that, but it’s down-right delicious and satisfying! I think the thing I love most about quiche is its versatility- you can throw in almost any kinds of vegetables, cheeses or seasonings you want! I mean, anything you’ve got in your pantry, freezer or crisper drawer can be baked into a quiche- amazing!

Here’s some good news: I’m getting a new car!! WOAH! That IS good news, eh? 😉 So that means, instead of meal planning and focusing on what kinds of things I should cook for dinner each night, I’m thinking about what color I’d like my new SUV to be, what kinds of music should I listen to while I’m cruising around town, and most importantly, what kind of outfits go best with my new car. Yeah, that’s right. I went “new car clothes shopping” yesterday. If I’m going to have a spanking fresh, new car, I’m going to need a couple of new outfits…DUH. 😉 So, obviously, that didn’t leave a lot of time for meal planning. That’s why this quiche is perfect- I had no idea what I was going to make for dinner, and somehow, at the last minute, I ended up with a beautiful meal! TA-DAH!! And so far, I think this is my favorite combination of vegetables in a quiche- they all went really well together and we ate like pigs, it was so good! Give it a try!

Spinach, Zucchini and Mushroom Quiche

1 9-inch pie crust, unbaked (store-bought works just fine here!)
7 large eggs
3/4 cup half and half
1/2 cup cheddar cheese
1 medium zucchini, cut in half and sliced into pieces
1 small green pepper, chopped
1 small box frozen spinach, thawed and drained of all water
1 small can mushrooms (fresh would be even better)
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon white pepper

Preheat the oven to 375 degrees. Press the pie crust into a quiche pan or a pie plate. In a large bowl, beat the eggs with the half and half; stir in the salt, black pepper, white pepper and cheese. Add in the vegetables and stir to combine. Pour into the prepared pie crust and bake for 35-55 minutes, or until the top is golden brown and a knife inserted comes out clean (*My oven cooks a little faster, so it only took 35 minutes, but it could take longer in different ovens. Just keep an eye on it after about 30 minutes). It shouldn’t be too jiggly when you pull it out. Let sit for 5 minutes before cutting.



  1. this makes me want to make it…as always, yum!


    Comment by Chris — August 26, 2010 @ 11:36 AM

  2. That looks delicious! I love quiche, but I never get to eat it because my husband HATES it. I’m goint to save this recipe for when he’s away. 🙂


    Comment by Kristin King — August 26, 2010 @ 11:41 AM


    Quiche kind of scares me, because of the egg and all. How long will it keep in the fridge, do you know?


    Comment by Layla — August 26, 2010 @ 12:05 PM

  4. Layla- usually, we finish the leftovers at least 2 or 3 days later and it’s always still good. The crust might not be quite as crisp as the day of, but if you reheat it in the oven, that helps! Do the eggs scare you because of the recall thing, or another reason?


    Comment by amy — August 26, 2010 @ 12:10 PM

  5. mmm love how GREEN it is! quiche and frittatas are the way to go when its time to clean out the fridge 🙂


    Comment by Natalie (The Sweets Life) — August 26, 2010 @ 12:52 PM

  6. I love quiche. Your pictures are so beautiful. What camera do you use?


    Comment by Anne @ a daily slice — August 26, 2010 @ 2:43 PM

  7. Love quiche for a quick dinner- and it’s great for packing in my lunch!


    Comment by Betty @ scrambled hen fruit — August 26, 2010 @ 7:57 PM

  8. I do love quiche — and this version looks delicious!


    Comment by Beth — August 27, 2010 @ 6:16 AM

  9. I made a mushroom frittata last night.. wishing I would have seen this recipe first, that looks amazing!!


    Comment by pup — August 27, 2010 @ 10:26 AM

  10. Why does my wife have to be allergic to eggs? This one looks so good!


    Comment by Mighty Rib — August 28, 2010 @ 7:12 AM

  11. Hi Amy!! I love this sight!!! U r so awesome!!


    Comment by Abbi Kunce — August 28, 2010 @ 10:45 AM

  12. Thank you Abbi! 🙂


    Comment by amy — August 28, 2010 @ 10:47 AM

  13. @Amy – the eggs just scare me in general! I have very weird leftover rules (I’ll spare you the details, lol) and eggs just seem like a risky thing to save. But if you say 2-3 days, then I feel a lot better about it! Thanks!


    Comment by Layla — August 30, 2010 @ 8:35 PM

  14. Layla- understood! You don’t have to explain anything to me- I have a thing about leftovers in general, but this is just fine a couple of days later! 🙂


    Comment by amy — August 30, 2010 @ 8:38 PM

  15. I could surly go for a slice of this with a nice pile of mixed greens. I will have to go for some left over chicken instead.


    Comment by Eliana — September 2, 2010 @ 7:05 PM

  16. That looks so so good! I LOVE mushrooms. I recently made this portobello mushroom tower and it was so yummy!


    Comment by Kathryn — September 17, 2010 @ 2:34 PM

  17. Thank you for this recipe! It was great, except that it turned out WAY too salty, and a little too peppery. Neither my dad or I are picky eaters, but we both found it almost so salty we couldn’t enjoy the rest of the delicious dish. I substituted 1% milk for the half-and-half (in part to be healthier, in part because it’s what I had around), and it worked just fine and was plenty rich and delicious. I also sauteed the zucchinis before baking. Thanks again!


    Comment by Alex — May 7, 2012 @ 10:15 PM

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