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
YUMMY AUTUMN VEGGIE QUICHE
This savoury veggie pie is pure comfort food to me. It has a flaky buttery crust and a yummy filling of autumnal veggies topped with cheese. I hope youll enjoy it as much as we did! :)
Provided by Lalaloula
Categories Savory Pies
Time 1h
Yield 8 pieces
Number Of Ingredients 14
Steps:
- In a big bowl combine flour, butter cut into chunks, water, salt and egg. Knead into a smooth dough. Wrap in cling film and freeze for 10 minutes.
- Meanwhile heat oil in a pan and sautee veggies for 7 minutes or until done.
- For the sauce combine cream, 3 eggs, paprika, pepper and cheese. Set aside.
- Now line the base of a spring form pan (26 cm in diameter) with parchment paper. Roll out 2/3 of the dough into a circle of 26 cm diameter and place in the pan. Make sure to remove the sides of the pan when pre-baking the dough for the base. Prick with a fork and bake at 200°C/400°F for 12 minutes.
- Take out and allow to cool for a minute. Grease the sides of the pan and place them around the bottom again.
- Form rest of the dough into a long rope and use this as the sides of your quiche. It works best if you place them on the bottom and use your fingers to connect them with the base and a spoon to form a high side.
- Fill in the veggies and pour the sauce over them.
- Bake another 25-30 minutes on the lower rack of your oven.
VEGETABLE QUICHE
Decreasing the fat and egg content makes this a little healthier, as does adding a variety of vegetables. The seasonings make this anything but bland. A great idea for brunch or a side dish! My husband could not stop eating this.
Provided by DarkAngel
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
- Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
- Bake in preheated oven until lightly browned, about 35 minutes.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 16.2 g, Cholesterol 86.2 mg, Fat 14.9 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 5.1 g, Sodium 712.6 mg, Sugar 2.5 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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