LOADED VEGETARIAN QUICHE
Trying out this combination of quiche recipes.
Provided by Kurt
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
- Whisk eggs, milk, salt, and pepper together in a small bowl.
- Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
- Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 17.2 g, Cholesterol 95.5 mg, Fat 19.6 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 9.2 g, Sodium 524 mg, Sugar 3.2 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.
SAVORY VEGETABLE MINI QUICHES
Make and share this Savory Vegetable Mini Quiches recipe from Food.com.
Provided by CookingONTheSide
Categories Savory
Time 30m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Let pie crusts stand at room temperature 15 minutes.
- Lightly spray mini-muffin pan with vegetable oil.
- Whisk milk and eggs in bowl.
- To bowl, add the bacon, zucchini, mushrooms, green onion, cheese, garlic and black pepper to bowl.
- Set aside.
- On lightly floured surface, roll one crust to a 12-inch circle.
- Cut out 12 pastry pieces, using a round cutter (scalloped cutters look pretty).
- Press one pastry piece into each muffin cup.
- Repeat with remaining crust to fill remaining muffin cups.
- Fill each muffin cup with a rounded scoop of vegetable mixture.
- Bake 17-20 minutes or until crusts are light golden brown.
- Cool in pan 2 minutes; carefully remove mini quiches from pan.
- Serve warm.
Nutrition Facts : Calories 128.4, Fat 8.9, SaturatedFat 3.2, Cholesterol 23.4, Sodium 169.5, Carbohydrate 9.3, Fiber 0.2, Sugar 0.9, Protein 2.6
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- Caramelized Garlic, Spinach, and Cheddar Tart. The unsung hero of this dish? The nutty-sweet garlic. But just look at that pretty crust. We promise the braiding isn't hard, and it's sure to impress your brunch guests.
- Fresh Corn Quiche. Fresh corn is great in this simple brunch quiche, but you can also use thawed frozen corn. Half and half makes the filling extra-rich.
- Smoked Salmon Quiche With Kale and Basil, and Sesame Seed Crust. Using smoked salmon in a quiche imparts a lot of flavor and works beautifully with fresh, fragrant basil.
- Spring Vegetable Quiche with New Potatoes, Arugula, and Cheddar. Crushed potato chips, plus shredded potatoes, add salty crunch to the crust for this fun vegetarian quiche.
- Leek and Potato Galette With Pistachio Crust. The secret to this delicious savory galette is the ground pistachios mixed into the dough—they add substance and perfectly complement the rich flavor of leeks and potatoes.
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- Deep Dish Quiche With Garnishes. You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy and fresh toppings.
- Broccoli and Cheese Quiche. The dough in this remarkable quiche, adapted from Jessica Koslow's quiche recipe, is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens.
- Asparagus and Two-Cheese Quiche with Hash-Brown Crust. Crispy-potato crust > pastry crust. There, we said it. Even better: it's gluten-free, so you don't have to worry about any celiac friends who might feel left out of a brunch pastry bonanza.
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- Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller®.
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