I grew up knowing this as Broccoli Quiche, but think there's enough veggies in this one to call it a veggie quiche. I just love it because it's full of veggies, where many quiches are mostly egg. I usually throw in some extra broccoli because that's just how I like it.
I also grew up with Bisquick in the original recipe. I don't use the stuff, I think it's scary, at best, and prefer to use ingredients that I know how to say and know what is in them. That's why I used an Olive Oil Crust recipe. After eating some, I recommend only using half of the olive oil crust recipe, making for a thin crust layer, but this week I used the full crust (and just didn't eat all of the crust).
10 oz (2-3 cups) frozen broccoli florets, thawed
1 bell pepper, diced
1/3 cup onion, chopped or diced
1 cup cheddar cheese, shredded
1 tsp kosher salt
1/2 tsp fresh cracked pepper
1 cup milk
Prepare your crust in a pie dish. Evenly spread out your broccoli, bell pepper, onion, and cheese. In a separate bowl, blend together remaining ingredients until eggs are well beaten. (You can use a blender, whisk, beater...) Pour liquid mixture over the veggies. Bake at 375 for 40 minutes or until a knife comes out clean when inserted in the center.
I made this for myself to eat for lunches this week, but my 7 year old tasted it and decided that she'd also like some in her lunchbox. That's my girl!