Ask DJ Lyons: How to make a Sweeter Veggie Quiche


A slice of sweeter Veggie Quiche ready to eat and enjoy

Here is the piece of a sweeter-tasting Veggie Quiche all ready to eat and enjoy. What makes it sweeter than the other Vegetable Quiche recipe I posted?

In the other recipe, I used Sharp Cheddar Cheese. In this recipe, I used white Italian Cheese.

In the other recipe, I used a lot more vegetables. In this one, I used a select few.

The other recipe will be a lot more nourishing. This one is the one that my husband and I prefer.

Here's the link below to the other recipe so you can see and compare.

Below that will be the recipe to make the Quiche you see pictured above.


Step 1 - Prick deep dish pie crust with a fork

Take a deep dish pie crust out of the freezer. It is best to use a deep dish crust rather than a regular size crust to keep from having the Half & Half mixture pouring out into the bottom of you oven.

To keep you crust from puffing up, prick it with a fork in several locations.

In the meantime, preheat your oven to 400 degrees. Bake this pie crust for 10 minutes until lightly golden brown.


Step 2 - Bake for 10 minutes at 400 degrees and then set out to cool

 After you have baked the pie crust, set it out to cool completely.


Step 3 - Get out frozen squash, broccoli, red peppers, cauliflower, and asparagus

Using these particular veggies will make for a colorful meal, it is quite nourishing, and I feel they are quite compatible with each other.

FYI - You can certainly use raw vegetables rather than fresh frozen. I just find this easier and more economical to do.

Warning: Do NOT use seasoned vegetables in this quiche unless you like really salty foods. I tried this once and put the quiche out for the critters to eat. My husband did not like it either.

Steam these veggies in the microwave for 5 to 6 minutes. if the second picture looks foggy, it is because the steam is rising.


Step 4 - Wash and slice up in small pieces part of a zucchini and all of a Roma tomato

The last two vegetables I wanted to use were zucchini and a Roma tomato. I used a small part of the zucchini and all of the Roma tomato.


Step 5 - Get out Italian style White cheese

For a sweeter quiche, use a white cheese like this one. This particular package has Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago cheese.


Step 6 - Add 1 cup of white shredded cheese to baked deep dish pie crust

 You can certainly add more cheese than 1 cup to the quiche. One cup is the minimum.


Step 7 - Evenly distribute tomato, zucchini, and cauliflower

Spread the vegetables out evenly distributed so that each piece of quiche will not be inundated with too many of the same type of vegetable.


Step 8 - Evenly distribute squash, broccoli, red pepper, and asparagus

 Here are the remaining vegetables to evenly distribute in the pie crust.


Step 9 - Get out 2 to 3 eggs - I am using 3 organic free range brown eggs

You'll need 2 to 3 eggs in this quiche. Three eggs seem to solidfy it a bit more; however, 2 eggs would work as well.


Step 10 - You'll need 2 1/2 cups of Half & Half

You can use fat free or regular Half & Half. They both will work just as well.


Step 11A - Eggs and Half & Half are in large measuring cup

 The eggs should already be in the large measuring cup. Add the Half & Half as well.


Step 12 - Add 1/2 teaspoon to 1 teaspoon of ground Nutmeg to measuring cup

I only added 1/2 teaspoon. Next time I make it, I intend to add 1 full teaspoon to make the quiche even more flavorful.


Step 13 - Stir eggs, Half & Half, and nutmeg together thoroughly

 You want to mix this up well enough that the eggs and Nutmeg are totally mixed in.


Step 13A - Don't allow nutmeg to settle before pouring into pie crust - so stir again

You do not want the Nutmeg to have a chance to settle or rise to the top when pouring this mixture into the pie crust. So right before pouring it in, so that all parts of this mixture will be evenly distributed, give it one last good stir.


Step 14 - Carefully pour egg mixture into pie crust

To keep from having an accident inside the oven where the liquid mixture overflows, I like to place the pie crust on a lined aluminum pan. It is worth the extra effort to do so if you have ever had to scrape off baked-in mixtures from the bottom of your oven. That is NOT fun!

Step 15 - Bake for 1 hour at 350 degrees until knife comes out clean


Step 16 - Allow the quiche to cool for 10 minutes or so before cutting


A slice of sweeter Veggie Quiche ready to eat and enjoy


Salad to enjoy along with the Veggie Quiche


Newman's Own Light Balsamic Salad Dressing

The author of Fit for Life, Harvey Diamond, recommends using the Newman's Own salad dressings as he says they use more natural ingredients.

I decided to try this particular flavor and found it to be quite enjoyable. Here's the ingredient list:


Balsamic Vinegar

Vegetable Oil (Soybean Oil and/or Canola Oil)


Distilled Water



Extra Virgin Olive Oil

Contains 2% or less of Garlic, Spice, Onion, Xanthan Gum, Red Bell Pepper, Paprika (for color)

So, yes, this looks like it is mostly natural. It is only 45 calories for 2 tablespoons. This is a nice alternative option to try out.

Salads and Salad Dressing Recipe Books

Salad Dressings
Salad Dressings

Every proper salad should come to the table well dressed. Salad Dressings is a veritable wardrobe of vinaigrettes and creamy dressings that are easy to make and even easier to store. Flavors such as tarragon, roasted red pepper, or crumbled Stilton cheese enhance simple salads of tender greens, while creamy varieties such as Tart Russian or decadent Blue Cheese pair sumptuously with heartier flavors and textures. Exotic dressings like Thai Peanut or Indian Curry add distinctive, unusual flavors and elevate the ordinary. Salad recipes sprinkled throughout plus quick recipes for crunchy toppings—think flavored croutons or spiced nuts—top off this handy guide to salad fare extraordinaire.

Very Salad Dressing
Very Salad Dressing

Salad is a celebration of the season’s freshest vegetables and when doused in delicious dressings, its flavors and textures dance on the palate. Spice up your salads with VERY SALAD DRESSING, a collection of more than 70 mouthwatering recipes, from standards like Bob’s Blue Cheese or Olive and Herb Vinaigrette to more creative dressings like Red Onion and Poppy Seed or Pear-Apple Surprise. You’ll find dressings and marinades made from oil and vinegar (including five Caesar variations) and fruits and vegetables, as well as creamy dressings. Ditch the pricey processed commercial dressings—with VERY SALAD DRESSING, you’ll master a variety of homemade dressings that will please your family, friends, and most of all, your taste buds.

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients
Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:

Mandarin Chicken Salad with Toasted Sesame Vinaigrette

Classic Caesar Salad with Herb Croutons

Spinach Salad with Roasted Cherry Tomatoes

Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings.

Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More

This volume of over 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout.

Kristen Suzanne's EASY Raw Vegan Salads & Dressings: Fun & Easy Raw Food Recipes for Making the World's Most Delicious & Healthy Salads for Yourself, Your Family & Entertaining
Kristen Suzanne's EASY Raw Vegan Salads & Dressings: Fun & Easy Raw Food Recipes for Making the World's Most Delicious & Healthy Salads for Yourself, Your Family & Entertaining

Mounting evidence has shown that heat destroys many of the nutrients found in raw, living food, rendering it harder to digest and nutritionally diminished. Raw food is catching on! From Hollywood stars with personal chefs, to a host of chic new Manhattan restaurants, the Raw Food movement is sweeping the country as people learn about the dramatic health benefits derived by eating a vegan diet in which food is never heated above 118 degrees Fahrenheit.

To most people, salads mean "healthy," and that's it. But this recipe book introduces you to a world of salads and dressings that taste so good, you'd be willing to have them as your main course! Great salads are all about the dressing, and these dressing recipes will make it so easy for you to introduce more vegetables into your diet, that you won't even need to think about the dramatic health benefits. You'll just be thinking about how good they taste!

81 Raw Vegan Recipes:

- 42 Raw Salads

- 32 Raw Dressings

- Bonus "Raw Basics" appendix (with 7 "must have" basic recipes) for people who are new to Raw food.

- Bonus Raw Resources Section

NOTE: This book is black and white, so does not contain photographs of recipes. It provides links to color photographs at Kristen Suzanne's Web site,

Update (fall 2010): Kristen's books now include alphabetical recipe lists.

350 Best Salads and Dressings
350 Best Salads and Dressings

Easy-to-prepare recipes for great salads and delicious dressings.

The recipes from this book will encourage the home cook to never again purchase store-bought salads and dressings -- and to toss out those ancient jars and bottles at the back of the refrigerator.

There are more than 200 easy-to-follow recipes for delicious salads and, because every proper salad should be well dressed, more than 150 dressing recipes, too. From delightful starters to main meals unto themselves, there are salads for every season and occasion. They include:

Asparagus and bacon salad

Brown Derby cobb salad

Pesto coleslaw

Garlic greens with raspberries

Potato radish salad

Salad Niçoise

And tantalizing dressings, such as:

Asian all-purpose dressing

Fresh orange French dressing

Roasted honey garlic dressing

Fat-free zesty herb dressing

Tomato basil dressing

A comprehensive listing of oils, vinegars, spices and herbs complements the recipes. Everything needed to create the ultimate salad and its dressing is found right here.

The Best 50 Salad Dressings
The Best 50 Salad Dressings

Choose from a plethora of recipes for dressings, and salads with which to toss them.

Find a range of choices, from creamy and indulgent to tangy and fat-free.

500 Best Sauces, Salad Dressings, Marinades and More
500 Best Sauces, Salad Dressings, Marinades and More

The secret IS in the sauce.

As more people get serious about cooking at home, they look to dress up old recipes. The easiest and most effective way of doing this is by using a sauce, salad dressing or marinade. The addition of one of these elements can turn a simple meal into a spectacular meal.

Grilled steak with a rich mushroom sauce. Pomegranate vinaigrette dressing on fresh greens. These are just two examples of the incredibly delicious yet easy-to-prepare recipes featured in this book, and many are accompanied by tips and techniques. Cooking school chef George Geary provides recipes such as:

Salad dressings and salads -- creamy two-cheese italian, Chinese chicken salad, tabouli

Stock-based sauces and brown and white sauces -- poultry stock, champagne sauce, bechamel

Pasta sauces -- fast and easy marinara, wild mushroom sauce, slow-cooker garlic and onion tomato sauce

Marinades and rubs -- Caribbean jerk marinade, American BBQ sauce, curry rub

Salsas, butters and spreads -- watermelon salsa, gorgonzola scallion butter, smoked salmon cheese spread

Dessert sauces -- milk chocolate sauce, pecan-praline sauce, raspberry coulis, almond crunch fondue.

500 Best Sauces, Salad Dressings, Marinades & More has 500 secrets that assure success for every new and experienced home cook.

Salad Dressing 101: Dressings for All Occasions
Salad Dressing 101: Dressings for All Occasions

Over 101 fresh and delicious ideas.

The best salad dressing recipes from three dozen chefs and cooks are now available in one great collection, Salad Dressing 101.

Chef Nathan Hyam has personally selected over 101 recipes for vinaigrettes, creamy dressings, low-fat dressings, Caesar dressings, and potato and pasta salads dressings.

The introduction provides an overview of the simple ingredients and techniques that make a perfect dressing and demonstrates easy ways to adapt dressing to any salad.

Along with classics that belong in any cook's repertoire, there are innovative dressings with international flavors. Symbols throughout the book provide guidance on which dressings go with which salads.

Discover delicious recipes such as: - Basic Vinaigrette - Green Goddess Dressing - Classic Caesar Dressing - Basil Balsamic Dressing - Thai Coconut and Roasted Garlic Dressing - Miso Gari Vinaigrette.

Salad Dressing 101 is a cookbook for everyone who loves fresh food with flavor that can't be topped.


More by this Author


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article