Brunch/ Recipe/ Vegetarian

Vegetable Invasion Quiche

It never fails to make me giggle when I say I haven’t made something before and people have a bloody hernia.

Vegetable Quiche - Milk and Eggs - She Eats
This has happened twice to me in as many weeks. This most recent one was about how I had never made quiche. What? Has everybody in the world made quiche at some point before me? How could I possibly be so out of the loop? I jest with love, of course. 
In fact, I had one dear friend actually exclaim (tweet) “really? I assumed you’ve made everything, ever”…. Um, no. But I do love you for the vote of confidence.
So apparently there’s a rule that quiche is something that just has to be made. And as it turns out, it’s true.
Vegetable Quiche - Eggs - She Eats
The ease and simplicity of quiche is undeniable. So is the fat content when you add up the pastry, the cream and the cheese. That being said, I love being fat! Okay, that’s not true. But I do adore my curves… To a point. And I love to eat fat. For those of you who want to minimize the fat content, I’ve read that you can substitute milk for the cream and venture sans crust. Personally, I’m gonna fat it up, my friends!
Additionally, the flavor and lightness of this dish make it the perfect weeknight supper.
Vegetable Quiche Recipe - She Eats
And on that note – ah ha! Not all my meals take 2 hours to prepare! See?! Again, something I hear from friends on a regular basis is that my food takes too long to prepare. My response to that? I make slow food from whole ingredients. It’s rare that a labelled food product makes it into my kitchen and when it does, it’s used minimally. We need to take the time to make and savour our food. Period.
Man, I sound a touch defensive in this post, don’t I? On with the quiche!

Vegetable Invasion Quiche


  • 1 Crust.
  • 4 Large Free-Range Organic Eggs.
  • 3/4 C Cream (or Milk).
  • 3/4 - 1 C Swiss Gruyere Cheese, grated.
  • 1 Medium Onion, sliced.
  • 2 Leeks, cleaned, cut in half, and then sliced.
  • 1 Head Bok Choy, cleaned & chopped.
  • 1/2 Head Radicchio, chopped.
  • Small Handful of Italian Flat-Leaf Parsley, roughly chopped.
  • 1 Tbsp Fresh Thyme, chopped.
  • Pinch of Nutmeg.
  • Extra Virgin Olive Oil.
  • Kosher Salt & Fresh Cracked Pepper.


  1. Lay crust in a 9" dish & heat oven to 375 degrees F.
  2. Heat a large saute pan over medium heat with a good glug of olive oil. Once hot, add the onions. Allow to begin to caramelize quite a bit, stirring often, and then add the leeks. Stir well. You may want to add a little bit more oil at this point or a tad of butter - your call. Make sure they don't burn though!
  3. Once both leeks and onions have a good deal of color on them, remove from heat and place in a bowl. Return the pan to the burner and carefully pour in 1/2 C of water and then toss in the bok choy, covering with a lid. Allow to steam for about 3-5 minutes or until wilted. Drain well. Set with the leeky onion mixture.
  4. In a large bowl, whisk together the eggs, cream or milk, nutmeg, and salt and pepper to taste. Add the rest of the ingredients and mix well to combine.
  5. Pour into the prepared crust. Bake in the oven for 30-35 minutes or until a knife inserted into the center comes out clean and the top is golden and delicious looking.
  6. Remove from the oven and let set for about 5 to 10 minutes.
  7. Eat.


  • Anthony
    February 23, 2012 at 12:06 AM

    That looks good.

  • Terry
    February 23, 2012 at 12:08 AM

    Well I have yet to make my first quiche. Maybe I’ll try yours. Looks yummy.

  • Lizzy
    February 23, 2012 at 2:06 AM

    What a fabulous veggie quiche!!! I’m sure this is the first of many! And I LOVE your blog design…

    February 23, 2012 at 3:28 AM

    Your quiche looks delicious. I like the minimize the fat content… but looking at your quiche I think I might go for this one =)

  • Kristy Lynn
    February 23, 2012 at 5:40 PM

    @ Anthony: Thank you sir!

    @ Terry: It was good man. Do it! Lemme know how it goes!

    @ Lizzy: Thank you! Mervi from Designs by Wushka designed it.

    @ Raquel: dude, make it with the fat. fat is always better. That sounded a little pervy…

  • kitblu
    February 23, 2012 at 10:43 PM

    What wonderful ingredients! I have made quiche for decades but this has so many vegetables I expect it will often be in rotation. I much prefer a crustless quiche and I usually use coconut milk instead of either cream or milk. Those are easy changes to make, though.

  • patience
    February 24, 2012 at 3:01 AM

    i’m pleased to see that the quiche worked out! (when i was little i used to spell it keish)

    and i’m loving the split images too!

  • mjskit
    February 24, 2012 at 4:16 AM

    This quiche looks delicious! I love all of the greens and your selection of cheese. YUMMY!

  • Jane
    February 24, 2012 at 7:31 AM

    That looks amazing! And I love your egg basket!

  • Chaya
    February 24, 2012 at 6:28 PM

    I am enjoying your blog very much. I had to laugh at your newness at making quiches. You sure did a great job.

    I have not made lots of dishes and I love the fun of exploring both methods and tastes.

  • Kristy Lynn
    February 24, 2012 at 6:32 PM

    @ kitblu: i think i’ll try it crustless next time and chuck some peas in there instead for a little texture variation 🙂 Coconut milk is also a good idea!

    @ patience: you would 😉

    @ mjskit: thank you very much!

    @ Jane: haha, thanks. It’s actually our fruit basket. It has multiple functions, obviously.

    @ Chaya: thank you for stopping by!

  • Shelly {Quiet Luxury}
    February 24, 2012 at 7:05 PM

    Oh my. What a lovely blog (and mouthwatering post!). That looks divinely creamy and delicious. I most certainly will stop back by.

    Thanks for visiting my blog! Come back soon…


  • Miz Helen
    February 24, 2012 at 8:04 PM

    I have never thought of using Bok Choy in a quiche, this sounds like fun and I will have to try it.
    Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  • Kristy Lynn
    February 25, 2012 at 7:47 PM

    @ Shelly: thank you! it’s nice to have you over 🙂

    @ Miz Helen: It was in the fridge so it got chucked in. That’s often how things get made around here.. Added a nice contrast to the sweet caramelized onions.

  • Veronica Miller
    February 25, 2012 at 9:57 PM

    Love all the veggies in this! Congrats on getting on Foodgawker! They haven’t accepted anything from me in over a year–probably need a DSLR before they’ll let me back-oh well! Your photos ARE beautiful. BTW, I’ve never made homemade chocolate pudding and I believe that’s more shocking than not having made a quiche. LOL!

  • Kristy Lynn
    February 27, 2012 at 4:56 PM

    @ Veronica Miller: Muchly appreciated! I’m pretty sure a DSLR is key. I’d tried for a solid year and I think I’ve figured out their formula now. That being said, I’m not gonna modify my photo style just to fit into their narrow ideal of what a picture should look like…

    PS. you MUST make homemade pudding!

  • April @ The 21st Century Housewife
    February 27, 2012 at 6:16 PM

    I love making quiche, but come to think of it, I haven’t made one in ages! I really like your recipe, with the leeks, bok choy and radicchio. It sounds delicious and it looks beautiful!

  • Kirstin
    February 27, 2012 at 9:49 PM

    YUM! I love quiche and there’s just never enough of it!!!

  • Jo
    February 27, 2012 at 10:39 PM

    Come to think of it, I’ve never made quiche myself. More of a frittata kind of girl myself, but your quiche looks wonderful!

  • Kristy Lynn
    February 28, 2012 at 11:56 PM

    @ April: thanks doll! Quiche is officially my new go-to lazy lady dinner 🙂

    @ Kirstin: agreed.

    @ Jo: i had to google the difference. i guess frittatas are more dense?

  • Natural Mothers Network
    March 3, 2012 at 12:45 PM

    I Love the name you’ve given this quiche and as usual the images make your mouth water. Thanks for posting this up too at Seasonal Celebration!

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