u003cstrongu003e1. Can I freeze the Vegetable Quiche?u003c/strongu003e

Yes, you can freeze the quiche before baking or after it's fully cooked.

u003cstrongu003e2. What vegetables work best in the quiche?u003c/strongu003e

Almost any vegetable works well, including spinach, kale, and tomatoes.

The quiche is done when the center is set and no longer jiggly, typically 35–40 minutes.

Absolutely! Use non-dairy milk and cheese alternatives for a dairy-free version.

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Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the cold cubed butter and flour.
Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Gradually add the ice-cold water and mix until the dough comes together.
Press the dough into a 9-inch tart or pie pan evenly and chill for 10 minutes.
While the crust chills, heat the olive oil in a skillet over medium heat.
Sauté the chopped onions until translucent, then add the sliced mushrooms and cubed bell peppers.
Cook the vegetables for 3–4 minutes until slightly softened, then remove from heat and let cool slightly.
In a separate bowl, whisk together the eggs and cream.
Stir in the shredded cheddar cheese and the sautéed vegetables, seasoning with salt and pepper to taste.
Pour the filling into the prepared pie crust.
Bake the quiche for 35–40 minutes, or until set and the top is lightly golden.
Allow to cool slightly before slicing and serving.

Ensure your butter is very cold for a flaky crust, and avoid overcooking the vegetables.