Garden Vegetable Quiche

Garden Vegetable Quiche

From Emily Tenreiro at Coffee Tea and Me – this is the quiche she brought to the markets on 8/23 & 30/2012


  • 1/4 cup chopped onion
  • 1 crushed garlic clove
  • 1/2 cup chopped spinach
  • 1 tsp freshly chopped chives
  • 1/2 orange pepper chopped
  • 1/2 red pepper chopped
  • 4 eggs
  • 1 tablespoon of cream cheese
  • Dash of salt and pepper
  • 1/3 cup of feta cheese ( put aside do not add to mixture)


  1. Preheat oven to 350 degrees.
  2. Saute the onions in a pan until just soft. Add the garlic and spinach until the spinach is slightly wilted. Remove from heat, add the peppers and chives and toss together.
  3. In a separate bowl, beat eggs. Fold in the cream cheese. Season with salt and pepper.
  4. Fold the vegetable mixture into the egg mixture.
  5. Prepare your favorite dough, either a simple butter crust or Emily’s favorite flaky pastry style doug will work. (To save time you can purchase a premade dough)
  6. Roll out your dough and cut it into 3 inch squares. Place the squares into a well greased muffin pan; gently pat them into the shape of the muffin cup.
  7. Fill muffin cups with egg and vegetable mixture, top them with the Feta cheese ensuring an even distribution of cheese to each muffin cup.
  8. Bake at 350 degrees for approximately 20 minutes or until golden brown crust and egg filling is stable. Let cool and enjoy.