Tomato Veggie Quiche

Tomato Veggie Quiche


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This bountiful veggie recipe is a quick pick for any meal, any time. The flaky crust of the quiche mixed with the slightly sweet tomato topping makes this quick and easy recipe a clear winner.

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Chicago, IL

Time needed

65 min cooking

Serving Size / Yield

1 Pie


  • 1 cup All Purpose Flour
  • ½ cup Solid Vegetable Shortening
  • 3-4 Tbsp Ice Water
  • 1 Egg Yolk, slightly beaten
  • Filling:
  • 4 Eggs
  • 1 cup Half-and-half
  • 1 cup Grated Parmesan Cheese
  • 1 tsp Salt
  • ½ tsp Ground Nutmeg
  • ½ C Broccoli, washed and chopped
  • 3 Tbsp Butter
  • 3 cups sliced Leeks
  • 2 cups Peeled Potatoes, cut into ½" cubes
  • Tomato sauce to top

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Place flour and cereal in mixing bowl. Cut in shortening and blend until mixture resembles coarse meal. Sprinkle with ice water and toss gently just until dough forms a ball. Wrap ball in plastic wrap and place in refrigerator. Refrigerate while oven is heating to 425 degrees. On floured board, roll dough into an 11-inch circle. Ease crust into a 9-inch quiche pan or pie pan. Flute edges. Poke crust all over with a fork. Bake for 10 minutes. Remove from oven and brush bottom and sides with egg yolk; set aside.

For Filling:

In a mixing bowl, combine eggs, half-and-half, cheese, salt, nutmeg, and pepper; set aside. Melt butter in a skillet over medium heat. Add leeks and potatoes and cook for ten minutes, then spoon into pie shell. Pour in the egg mixture and bake for 15 minutes. Reduce heat to 325 degrees and bake another 40 minutes or until knife inserted in the center comes out clean. Top warm pie with a generous layer of tomato sauce. Serve warm.

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