Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.
Preheat oven to 400℉. Prick bottom and sides of uncooked/thawed 9" deep dish pie crust several times with the tines of a fork.
Prepare veggies: Chop veggies about the same size (small), so they'll cook evenly. Heat oil in large skillet on Medium. Add veggies (except garlic); sauté, stirring occasionally, for 4 minutes. Stir garlic in until combined; cook 1 more minute, stirring often so garlic doesn't burn. Remove skillet from heat. Transfer veggies to a bowl; Set aside and let cool to room temp.
Make egg filling: Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in medium bowl until fully combined. Set bowl aside.
Add "cooled to room temp." veggies to pie crust. Spread to cover bottom of crust. Sprinkle with grated cheese, covering veggies as much as possible. Pour egg filling over veggies/cheese. Pie crust will be VERY full! CAREFULLY transfer quiche onto middle rack of oven, being careful not to spill!
Bake at 400°F. for 15 minutes, then reduce heat to 300°F, and continue cooking 35-40 minutes. When done, quiche should be golden brown. A toothpick inserted into the top/middle should come out clean. Transfer pie plate to a wire rack; let cool 12-15 minutes before slicing/serving.
When ready to serve, slice into 8 wedges. Refrigerate any leftover quiche for up to 3-4 days. Microwave to reheat. Enjoy!
Vegetable Cheddar Quiche https://www.thegratefulgirlcooks.com/vegetable-cheddar-quiche/