Cheesy Vegetable Quiche

This cheesy vegetable quiche is a hit with my family and a boon for the homesteader with extra eggs on hand.
This cheesy vegetable quiche is a boon if you have laying hens. The great thing about having chickens is you get eggs. The problem with having 23 hens is you get a lot of eggs every day. We’re solving that problem by selling the extra eggs we can’t eat. That helps cover the cost of the feed plus a little extra for the expense of the chickens.

But even with selling them, we now usually have a large supply of eggs on hand (some of them are cracked or unusually large or dirty, and we keep those). Everyone started getting tired of scrambled eggs, so I have come up with this cheesy vegetable quiche recipe that the family loves. The great thing about it is you can throw in whatever frozen vegetable you have on hand, and while French cut green beans or chopped broccoli is prettier, even the regular cut frozen green beans will work as you can see in the photo. Here’s the recipe:

For the Crust

2 cups of flour (I usually use whole wheat flour that I have ground fresh)
One half teaspoon of salt
nine tablespoons of coconut oil
three tablespoons of butter
5 to 6 tablespoons of water

My mom swears you should always use Crisco Shortening for your pie crusts, because it makes a flakier crust. She’s an expert pie maker, and I’m sure she’s right about the shortening, but I prefer a combination of coconut oil and butter, such as 9 tablespoons of coconut oil and 3 tablespoons of butter. The coconut oil is far healthier, and the butter not only is delicious, but easier on the body as it is more natural and easier to digest than margarine.

Put the flour into a bowl, add the salt and stir. Then cut in the margarine, butter or shortening. When it resembles coarse crumbs, add the water until it just sticks together. Because I am using freshly ground flour, my piecrust dough is always sticky, so I lay a sheet of parchment paper on my bread board, set the dough on it and then lay another sheet of parchment on top. Then I roll the dough out flat.

To get the piecrust into the pie pan, you have to roll the crust onto your roller, and then set the dough into your pan, unrolling it bit by bit. Then if you want, you can pinch the sides into a design.

The Filling

Six eggs
One-third cup of sour cream
One-third cup of buttermilk
1 cup grated cheese (I usually use the Mexican blend of four cheeses, but any cheese will do)
2 cups frozen veggies
One half teaspoon salt
One fourth teaspoon garlic

In a medium sized bowl, beat the eggs and add the sour cream, buttermilk, salt and garlic. Mix well and then add the veggies and cheese. I always buy my cheese shredded in bulk and keep it in the freezer. Because my cheese is always frozen, I add it last.


Put your cheesy vegetable quiche in your preheated oven and bake it for 15 minutes. Then reduce the heat to 325 degrees Fahrenheit and bake it for an additional 30 minutes. The quiche is done when a butter knife inserted into the center comes out clean.

This makes a large quiche that will feed five people with a little left over.

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