Whenever my mom comes to visit she makes quiche, which always makes me very happy. Whether it’s for breakfast, lunch, or dinner, this versatile dish is always a crowd pleaser! I hope you love my mom’s Mexican inspired vegetable quiche as much as I do. For this recipe we use a frozen gluten free pie crust that you can find at Whole Foods or Sprouts (FYI the gluten free crusts tend to be a touch smaller than average glutenous sized pre-formed pie crusts).
1 cup of broccoli florets, or zucchini
1/2 onion caramelized
1 small can diced jalapeño
1 1/2 cup cheddar cheese
1 1/2 cup pepper jack
Salt and pepper to taste
4 eggs beaten
1/3 cup milk
3 dashes of nutmeg
Caramelizing the onions takes about an hour, including prep, but the process is totally worth it in the end! Dice half an onion and caramelize onions, heat about a teaspoon of oil in a pan on medium heat, add sliced 1/2 onion to the pan and cook on low for 45 minutes, stirring constantly. Take off the heat once tender and place in bowl.
Sauté the broccoli, or zucchini, and the can of jalapeño until tender. Make sure that the juices are fully evaporated so that your quiche has the right consistency, be especially careful if you use a wet vegetable like zucchini or mushroom. Combine vegetable with the caramelized onions. Pre-heat oven to 425°.
Add the cheese to bowl and mix thoroughly. Take the mixture of vegetable and cheese and put in pie crust. Mix eggs and milk in measuring cup so that it is easy to pour. Make a hole in the center to add egg and milk mixture. Wait until the egg mixture reaches the side of the crust. Do not fill to the top of the crust edge, it will overflow. Top with a sprinkle of nutmeg, prior to popping into the oven.
For a nice even bake place quiche on the middle rack. You will know your quiche is done when it is golden brown on top and there is only a slight jiggle in your filling.
Bake at 425° for 45 minutes