Garden Vegetable Quiche Recipes

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.

Steps:

• Preheat the oven to fan 170C/ conventional 190C/gas 5. Melt the butter in a medium saucepan and cook the green vegetables and onions for 5 minutes, stirring until starting to soften. Tip the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce. Cool for 5 minutes or so, stirring to stop a skin forming.
• Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat's cheese and tomatoes.
• Bake for 40 minutes until the filling is set, turning golden. Cool for a few minutes before taking from the tin. Serve with a green salad.

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.

Steps:

• Preheat oven to 375-degrees F.
• Roll out pastry to fit 10-inch quiche pan.
• Melt butter or margaine in skillet.
• Add onions, garlic and mushrooms to pan and cook 8-10 minutes or until soft.
• Add flour, 1/2 teaspoon cayene pepper, salt and basil to pan and cook for an additional 3-5 minutes.
• Remove from heat and set aside.
• Beat eggs with half and half (or light cream and milk), 1 cup cheese and carrots.
• Add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine.
• Slice 5 asparagas spears into 1-2" pieces.
• Lay asparagas pieces on the bottom of pie shell.
• Pour filling (cheese/egg/carrot mixture) over asparagas in pie shell.
• Crimp edges on pie shell (if not done previously) and place pie pan on cookie sheet.
• Bake for 20 minutes.
• Remove from oven.
• While quiche is baking slice remaining aspasagas spears into 1-2" slices or leave 5" long for decorative design.
• Arrange tomato slices and asparagas pieces on top of quiche in a wagon-wheel pattern or other attractive pattern.
• Bake an additional 20-30 minutes or until quiche is firm to the touch and knife comes out clean.
• Sprinkle with remaining 1/2 cup shredded cheese and parsley.
• Bake 10 minutes.
• Remove from oven.
• Let cool (5-10 minutes) before slicing.
• Garnish with parsley sprigs, if desired.

Steps:

• Mix the eggs and milk together with a whisk. Combine with the ingredients from of the Summer Green Pea Salad. Pour into ready-made crust. Sprinkle grated cheese on top of the mixture. Bake in a preheated 375 degree oven for 25 minutes.;

Steps:

• Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
• Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
• Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
• Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
• Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
• Let stand 5 minutes before serving.

Steps:

• Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
• Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
• Preheat the oven to 350˚F (180˚C).
• Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
• Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn't stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
• Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
• Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
• Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
• Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
• Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
• Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
• Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
• Enjoy!

Steps:

• Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
• Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
• Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
• Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
• Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
• In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
• Spread 3 ounces of the goat cheese across the bottom.
• Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
• Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
• Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
• Enjoy!

Steps:

• Preheat the oven to 350°F. Lightly spray a 9-inch glass deep pie pan with cooking spray. Set aside.
• In a large nonstick skillet, heat the oil over medium-high heat. Cook the mushrooms for 6 minutes, or until they begin to brown slightly, stirring frequently.
• Stir in the bell pepper. Cook for 2 minutes, stirring frequently.
• Meanwhile, in a medium bowl, whisk together the egg substitute, 1/4 cup Cheddar, the milk, mustard, Worcestershire sauce, and cayenne. Set aside.
• Spread the mushroom mixture in the pie pan. Top with the broccoli and cauliflower, parsley, and 1/4 cup Cheddar. Pour the egg substitute mixture over all.
• Bake for 30 minutes (the quiche won't be quite set). Sprinkle with the remaining 1/2 cup Cheddar. Bake for 5 minutes. Let stand for 5 minutes. Cut into 6 wedges.
• (Per serving)
• Calories: 109
• Total fat: 2.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 4mg
• Sodium: 320mg
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 5g
• Protein: 14g
• Calcium: 156mg
• Potassium: 411mg
• 1 vegetable
• 2 lean meat