THREE CHEESE-VEGETABLE QUICHE
A lighter twist on a brunch classic, our vegetarian quiche includes Portobello mushrooms, spinach, and cheddar, gouda and gorgonzola cheeses.
Categories Dinner
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.
- Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
- In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
- Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.
Nutrition Facts : Calories 370, Carbohydrate 23 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 0 g
GARDEN VEGETABLE QUICHE
Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.
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