The inspiration for this particular quiche came by request from one of my regular SarahBakes clients who requested a vegetarian option. A visit to the Northern Plains Farmers Market at West Acres provided everything I needed to create this pie – fresh zucchini and yellow squash, along with the most amazing red bell peppers you can find this side of Sicily (thanks to farmer Austin and the team at Bill Erbes Farms).
The secret to this quiche is to cut all the veggies the same size to ensure even distribution and flavor in every bite. Chopping vegetables can seem like a chore to the uninitiated, but all it takes is a little know-how to feel like a pro. To make this task as easy as possible, this recipe includes simple steps for dicing the pepper, zucchini and squash, courtesy of my chef-husband Tony, as well as pictures to walk you through each step.
To ensure great flavor and texture, the fresh vegetable medley gets a quick sauté before assembling the quiche. Sarah Nasello / The Forum
Once the veggies are prepped, I sauté them in canola oil for