Summer Veggie Quiche

Are you a cake or pie person? If you asked me several years back, I would have absolutely picked a piece of cake (corner piece, please with the extra icing) over a piece of pie. Today my choice is different. The pie is the affection of my eye. Maybe it’s from seeing “Waitress” earlier this year, maybe it’s me trying to rationalize that pie is healthier because there is fruit in it. Ha. I know that’s not the case since it’s the buttery crust that I love about a pie. That and the sugary fruit that accompanies it. I’ve been on a bit of a pie kick lately. I whipped up a chocolate cream pie the other day that is not blog worthy and by that I mean I bought a ready made graham cracker crust, whipped up some instant chocolate pudding, folded in some whipped cream and bam, made a pie. What is blog worthy is the summer veggie quiche I made this week.

For all intent and purpose, quiche is pie. You got a crust and filling and it’s in a pie plate. Like pie, also not so good for you, but oh so good. This quiche let me use lots of my summer produce that is multiplying on my counter from my CSA. I played around with a traditional quiche recipe which traditionally loaded with eggs, cream and cheese and lightened it up so I didn’t have to have guilt eating it.

Let’s make some quiche!

So, you can go all fancy and make a pastry pie shell and I have done that in the past and it’s amazing. But, here’s the thing..there are some pretty delicious pre-made crusts out there and they can be a huge time saver and taste really good. I recommend the Pillsbury Pie crusts. The ones you find in the refrigerator/freezer section that you need to unroll. Unroll the crust and press it into a pie plate.

Here are the cast of characters that went into my quiche. And really, you can mix this up depending on what you have laying around. Don’t like summer squash? Use mushrooms (but I won’t eat your quiche). Want to make it green? Throw some spinach in. The base is 4 eggs and. 1/2 cup of Parmesan Reggiano cheese. I used yellow squash, corn, garlic and cherry tomatoes.

After you chop the veggies you want to sauté them for a few minutes to soften up. Since the quiche won’t be in the oven very long you want to give them a head start.

While the veggies are doing their thing in the pan, whisk up 4 eggs and add 1/2 cup of grated Parmesan cheese. Add salt and pepper to taste.

Add the softened veggies to the egg mixture and give it a stir. Add more salt and pepper to season. Pour the mixture in your prepared pie shell and then dollop spoonfuls of ricotta cheese on top. For about a half cup of ricotta I get about 8-10 spoonfuls. I like to add the ricotta to the top because as it bakes it will settle and you get a great texture and mouth feel as opposed to mixing the cheese throughout. You end up using less cheese and saving more calories. Which allows you to eat more quiche.

Put the quiche on a sheet pan (in case it leaks while cooking) and pop it into an oven that has been pre-heated to 450 degrees. Bake for about 22-25 minutes. Let cool for about 5-10 minutes.

Here’s the recipe:



  • 4 eggs
  • 1 Pilsbury Pie Crust (or make your own)
  • 2 teaspoons olive oil
  • 1 cup cherry tomatoes (halved)
  • 3 cloves garlic
  • 2 ears of corn (kernels removed)
  • 1 summer squash (sliced in half moon cut)
  • 1/2 cup grated Parmesan Reggiano cheese (use the good stuff)
  • 1/2 cup part skim ricotta cheese


  1. Preheat oven to 425 degrees.
  2. In a large skillet, heat the olive oil over medium high heat. Add the garlic, summer squash and the corn. Sauté until the veggies start to soften. Stir in the cherry tomatoes and let soften. Remove from the heat and set aside.
  3. While the veggies cool a bit. Crack eggs in a bowl and scramble them up. Add the Parmesan Reggiano cheese and whisk until smooth. Add salt and pepper. Add the cooked vegetables and stir to combine.
  4. Until the defrosted pie crust (it should still be cold, but pliable) and fit into a 9 inch pie plate. Put the plate on a sheet pan. Add the egg/veggie mixture to the pie shell. Use a tablespoon and add dollops of the ricotta cheese spaced evenly on top of the quiche. Bake for 22-25 minutes. Let stand for about 5-10 minutes before serving. Cut into 8 servings.

If any of you readers are Weight Watcher members, the quiche comes out to 5 Freestyle Points per serving. Not too shabby for quiche, huh?

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