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“This vegetarian quiche is loaded with flavor from the Gruyere cheese, which imparts a deeper richer flavor. You might consider this for a Ladies Luncheon or at a holiday brunch.”
1hr 20mins

Ingredients Nutrition

  • 1 unbaked pie shell (I love the refrigerated roll-up type)
  • 1 teaspoon cornmeal (or dry bread crumbs)
  • 1 cup gruyere cheese, shredded
  • 1 tablespoon flour
  • 1 cup vegetables, chopped, sauteed and drained (we like mushrooms, red pepper, onion)
  • 1 cup Baby Spinach, fresh, chopped
  • 1 12 cups milk
  • 4 eggs
  • 14 cup Bisquick baking mix (I use Low-Fat)
  • salt and pepper, to taste
  • Topping
  • 12 cup diced tomatoes
  • green onion top, about 2 T. chopped green part only


  1. This quiche has both sauteed veggies and some fresh veggies. Start by sauteing about 1 cup vegetables in a little butter or oil. Set them aside to cool.
  2. While the veggies are cooling, roll out the packaged pie dough. Sprinkle 1 t. cornmeal or breadcrumbs in the bottom of the baking dish (I like the Pampered Chef 11" round stoneware dish, but you can use a DEEP-DISH pie plate). Fit pie dough into plate.
  3. Into pie dough, place cooled cooked vegetables (drain first), chopped fresh spinach, then gruyere cheese that has been tossed with 1 T. flour.
  4. In a separate bowl, whisk together milk, eggs, Bisquick, salt and pepper. Pour over veggies.
  5. Sprinkle the fresh diced tomatoes and green onions around the edge of the quiche.
  6. Bake 375 for 45-50 minutes, or until center has puffed slightly and a knife tests clean.

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