Vegetable Romano Quiche

Have we discussed quiche? No? Well, we should! During the next several weeks, we ALL need a few easy-peasy recipes to get dinner on the table without fuss. This quiche, which I made last night, definitely fills that bill:

I started with a store-bought frozen pie crust–one of the cheap ones that are already in the pie-plate. In the bottom of this, I put a layer of frozen mixed Oriental vegetables (I get it in a big bag at Sam’s Club). Then I grated some Romano cheese and spread about 1/2 c. of this on top of the veggies.

Then, in a bowl, I mixed 6 large eggs, about 1/3 c. of milk, a few sprinkles of seasoning salt, a little pepper, and a shake or two of dried oregano. I mixed this well, and poured over the veggies and cheese. I put the quiche on a cookie sheet and stuck it in the oven at 375ºF for 30-40 minutes. (The center should not be wobbly, and the crust should be golden brown.)

That’s all there is to it. I actually made enough egg mixture for TWO quiches, and put half of it in a ziploc bag in the freezer–when I’m ready to make that, I’ll thaw the bag, haul the crust and veggies out, and have the quiche done in no time.

Variations: If I had HAD a bit of diced prosciutto or bacon, I would’ve thrown that in. I’ve used various kinds of cheeses, from gouda to swiss to jack to cheddar–it’s all good. I’ve used other kinds of frozen vegetables, as well as fresh. My favorite was using fresh asparagus, sautéed fast and chopped into the crust. You could use some spicy breakfast sausage, or chunks of ham. There’s infinite variation possible here.

The best part about this meal is that my picky-picky kid LOVES it!


6 thoughts on “Vegetable Romano Quiche

  1. Thanks Barb, I am trying the Veggie Romano tonight….I will keep checking back for more. Silly hens laid 24 eggs today…feast or famine with those girls. So I forsee several days of quiche making..bring on the recipes. Blessings, Stacey

  2. Hi Stacey, How’d the quiche go? (It was actually I, Laura, who posted that one, but I think Barb does this one too.)

    I’ll try to post another good egg dish that I’ve done before in the next day or so to help you out with those eggs. Maybe you should keep a log of all the different ways you end up using those eggs, and email us with it. I’m sure you’re not the only one in the world who has to creatively use a plethora of eggs.

    By the way, I have had tremendous success with making up the quiche liquid with the vegetables and stuff (everything but the crust) and FREEZING it, in anticipation of some night when I want something that goes together quick. Then I take it out, thaw it in some warmish water, and toss it in a pre-fab pie shell and bake–EASY! Not that doing it fresh ISN’T easy, but if you need to use the eggs quick, you can freeze some of them for later.

    Do let us know what else you use the eggs for, okay?


  3. Laura or Barb…. I noticed you do not thaw or pre-cook your veggies in this…I have only made bacon spinach pie..but I always cooked the frozen spinach before I made it. Not having to precook the veggies would be a time saver. Today I finally got time to start quiches…. I am starting with chicken/ I have them left over from the grill yesterday… I did buy the ingredients for the quiche above though…but wanted to ask the frozen question first….more later ..blessings Stacey

  4. Stacey, Laura might have a different answer on this question, but I always pre-cook my veggies. At the very least, I do a quite saute on them. Raw vegetables can acquire a very dodgy texture if they’re frozen without cooking first. Also, there are some vegetables (like spinach) that have a ton of water in them. If you don’t cook them prior to putting them in the quiche, they’ll make the quiche so watery that it will never set up. And of course, you want to cook your meat first because you don’t want to thaw the meat, mix it with raw eggs, re-freeze it, and then re-thaw it again. That gets into the unsafe foodhandling zone.

    Have fun!


  5. I made this quiche with a friend and it was awesome! My only issue (and it was a very small one) was that I was confused about the wording about the eggs. It says that you used 6 eggs… and then in the next paragraph said that you made enough egg mixture for 2 quiches. So, silly me, I divided the egg mixture portions in half (3 eggs, 1/6th cup milk) and of course discovered that it was not enough. Easy enough to fix, though. 🙂

    I used broccoli/cauliflower/carrots instead of oriental vegetables. It was tasty, nonetheless. Thanks for the recipe!

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