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Garden Quiche


Quiche is a simple dish that can be inspired by in-season produce. It stores well and is delicious at any meal. A touch of fruit on the side creates breakfast; a small salad and a light soup makes for a healthy dinner. In this recipe, inspired by Molly Katzen and The Moosewood Cookbook, the heavy cream is replaced with milk and the pastry crust with a vegetable crust. If possible, use farm fresh eggs. Hens that are allowed to eat a traditional diet yield more nutritious eggs with yolks of a dark hue and perky nature.


1 medium
russet potato, sliced thinly
1 small
yellow onion, sliced thinly
3 slice
3 tbsp
1 1⁄2 cup
milk (nonfat, whole fat or unsweetened soy all yield good results)
1⁄2 tsp
1⁄2 tsp


Preheat the oven to 350 degrees Fahrenheit. Lightly oil a 9-inch pie plate. Line the pie plate with the sliced potatoes, covering the bottom and the sidewalls.

Place one layer of onions over the potato base. Layer the cheese on top of the onions.

In a bowl, whisk the flour and milk together. Add the eggs, salt and pepper and whisk until well blended.

Pour the egg mixture over the layers in the pie dish. Place in the preheated oven and bake for 45 minutes, or until the center is set.


This basic recipe has many variations; try broccoli, leeks, spinach or fresh tomatoes. The key is to layer the ingredients and pour the egg mixture over the top. Always use potatoes as the base crust because they hold the pie shape well, taste delicious and look nice. A popular variation includes bell pepper, vegetarian sausage and pepper jack cheese.

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Garden Quiche on a plate with a salad and tomatoes
SourceRecipe reprinted with permission from Bastyr Student Nutrition Association. Adapted by Sherrill Smith Collins from The Moosewood Cookbook, by Molly Katzem (Ten Speed Press, 1977).
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour