weeknight quiche recipe

Weeknight Quiche

This weeknight quiche is quick to put together, cheesy and studded with vegetables.

Course Breakfast, brunch, dinner, lunch
Keyword Quiche
Prep Time 15 minutes
Servings 8


  • 1 cup sour cream
  • 1 1/2 cups shredded cheese I often use swiss but gruyere or cheddar are very tasty too. If you buy the bag with 2 cups shredded cheese, you can use the whole bag.
  • 1/4 cup parmesan cheese
  • 5 eggs
  • 1 tbsp flour
  • 1 small zucchini thinly sliced
  • 1/3 cup roasted red peppers diced
  • ¼ tsp salt
  • pepper


  1. Preheat oven to 450 degrees.

  2. In a greased 9 inch pie baking sheet, place pie crust. You may need to manipulate the pie crust so the sides are pushed up. They don’t have to go to the very top of the pie dish, just as high as you can get them without the dough ripping.

  3. In a medium sized bowl, combine the sour cream, shredded cheese, zucchini slices, diced roasted red bell peppers, eggs, salt, pepper and flour.

  4. Pour into pie shell. You may need to take a fork or your fingers and make sure the zucchini and cheese is spread out evenly.
  5. Top with parmesan cheese.

  6. Bake on the lower 1/3 of the oven. Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and continue cooking for 25-30 minutes or until a knife can be inserted and it comes out clean.

  7. If the top becomes too brown, cover with foil.