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Vegetable Medley Quiche


  • 6 Eggs
  • 1/2 cup heavy cream
  • 1/2 cup sour cream substitute plain Greek yogurt for less fat
  • Salt
  • Fresh cracked pepper
  • 3/4 cup of shredded sharp cheddar cheese
  • 1/4 cup finely chopped yellow onion
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped yellow bell pepper
  • 1/3 cup small broccoli florets
  • 2 tbs minced sun-dried tomatoes
  • 1 refrigerated pie crust


  • ~Pre-heat the oven to 350.
  • In a medium pan, saute the chopped vegetables on medium heat until they reach desired softness. Add some salt and pepper and set aside.
  • Lightly grease a pie dish. Roll out the dough in the pie dish and even out the edges. Spread 1/2 cup of shredded cheese on the bottom of the dish.
  • Spread the vegetables over the cheese, evenly.
  • In a mixing bowl, whisk together eggs, heavy cream, sour cream, salt and pepper.
  • Pour the egg mixture slowly and evenly into the pie crust.
  • Sprinkle with the remaining cheese.
  • Bake for about 35-40 minutes. (The center will still giggle but will not be runny.)


Recipe from Lyuba @