Rainbow vegetable quiche

Isn't she puuuurty? This dish combines a lot of M's favorite foods: Eggs, cheese, milk, and bread (or at least, something bread-adjacent). Also, quiches are basically fancy casseroles with all of the benefits (big-batch; make ahead and reheat; easily customized based on preferences; etc), but are less messy than some of the saucier casseroles and are cube-able, which means that quiche = toddler finger food. This particular quiche is so pretty that I would happily feed it to a crowd. It's also so tasty that I would happily eat it all by myself (which I pretty much did because M went on a hunger strike after I made it).

I used a pre-made crust because I'm lazy. I like the Whole Foods 365 frozen vegan crust. I bought it by accident once and it was quite flaky and delicious, so I've now purposely bought it a few times. The bottom crust tends to stay a little raw on my quiches (not grossly raw, but not fully cooked either) and with a vegan crust, I don't have to worry so much if something is a bit underdone. 

I also recommend pre-cooking the veggies a little bit, but this step isn't crucial. I just like predictability and pre-cooking means that all of the veggies will be evenly cooked. Tossing them in raw is more of a gamble, though after 45+ minutes of cooking, they'll probably be fully cooked. Probably.

I'm back on a temporary Whole 30 (more like a Whole 15) as I post this, and man do I feel like eating cheese and wheat.

Rainbow Veggie Quiche

1 large tomato
½ large sweet potato
½ large yellow squash
2 handfuls spinach
3 small purple potatoes
olive oil
4 large eggs
¾ cup whole milk
¾ cup cheddar cheese
1 9” pre-made pie crust (or your favorite homemade crust in a 9-inch pie plate)

Preheat the oven to 400. Slice sweet potatoes, purple potatoes, and yellow squash into ¼ slices. You can use a mandolin or just eyeball it. Spread them in a single layer on a baking sheet and brush lightly with olive oil and sprinkle with salt. Cook in the oven for about 10 minutes until the sweet potatoes become pliable.

In the meantime, combine 4 eggs and milk and whisk lightly. Grate the cheese and add ½ cup to the egg/milk mixture, reserving ¼ cup. Season with salt and pepper. Stir to combine and put in the fridge.

Next, using a fork, make holes all over your pie crust.  Once the veggies are done, turn the oven down to 375 and cook the empty pie crust for 10 minutes.

Remove the crust from the oven and begin assembly. I recommend putting a sheet pan beneath your crust to catch any spillover. Starting with the purple potatoes, spread a single layer over the bottom of the crust (pie crust should peek through). Then, add two handfuls of spinach. Pour about 1/3 of the milk/cheese/egg mixture over these layers and tap the quiche once to remove air bubbles. Then, add the yellow squash layer and the sweet potato layer. Pour over the other 1/3 of the milk/cheese/egg mixture. Tap once to remove air bubbles. By this point, the liquid should be even with the sweet potato layer and everything should be at about the rim of the pie crust. If not, add more liquid and veggies. Bake in the oven for 30 minutes, uncovered. After 30 minutes, remove the quiche and add the tomato layer. Pour ¼ cup of liquid over the tomatoes and top with the remaining cheese. Put back into the oven for 15 minutes, or until the quiche is set. You should be able to rotate the entire thing without much movement from the contents. If the quiche is not set after 45 minutes, but the cheese on top is browning, cover with foil and check after another 10 minutes.

Let cool before serving.