Texturally well-rounded yet simple to prepare, quiche is the perfect milchig meal. Here we put our readers’ recipes to the test, bringing you the best of the best to enjoy this summer — or all year round

Vegetable Quiche

Submitted by Shana Hollander
Far Rockaway, NY

I got this recipe from a friend, and I’ve passed it on to countless other people since then. Everyone who tries it sends me rave reviews!

YIELDS 2 QUICHES OR 1 DEEP DISH QUICHE

• 2 pie crusts or 1 deep dish pie crust 
• 3 onions, diced 
• butter or oil, for sautéing 
• 1 16-oz (450-g) can mushrooms, or 2 red peppers, sliced, and 1 zucchini, unpeeled and sliced into rings 
• 1½ Tbsp flour 
• 2 eggs 
• ⅔ cup heavy cream 
• ⅔ cup shredded cheese 
• 1 tsp salt 
• ¼ tsp pepper 
• additional ⅓ cup shredded cheese, for sprinkling

Preheat oven to 350°F (175°C). 

Sauté onions in butter or oil until soft. Add mushrooms or vegetables and sauté another 3–4 minutes. Turn off heat and stir in flour to coat vegetable mixture.

In a separate bowl, mix remaining ingredients except for the final ⅓ cup cheese. Mix vegetables into this mixture and then pour into the pie crust(s). Sprinkle remaining shredded cheese on top. Bake for 45 minutes or until golden brown.