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
VEGETARIAN QUICHE
Here's a great quiche for the veggie lovers in your home-made with chopped spinach, peppers and sun-dried tomatoes.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
- Heat oil in large skillet on medium-high heat. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in spinach and tomatoes; cook 1 min. Spoon into crust; top with cheese and basil.
- Whisk remaining ingredients until blended; pour over ingredients in pie plate.
- Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
VEGETARIAN QUICHE
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°., In a large skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust., In a large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 230 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 370mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
VEGETARIAN QUICHE WITH POTATO CRUST
My family absolutely loves quiche, but I didn't make it frequently due to the hydrogenated oils from the pie crust and the extra calories from the heavy cream. It took me several years to perfect this recipe to make it low fat while maintaining the richness and flavor. The idea of using potato for the crust came from Elizabeth's O'Brien Quiche recipe (thank you Elizabeth!) and this was the final substitution I needed for honing this recipe. Because I cram so much into this deep dish quiche, it is very filling. I like to serve sliced melon (water- or cantelope) for dessert.
Provided by Lowfat Linda
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
- Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
- While potato-crust is cooking, work on the veggies.
- Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
- Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
- Beat the eggs in a bowl with the evaporated milk.
- After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
- Spread the cooked onions and peppers evenly in the pie pan.
- Spread the broccoli (and carrots) evenly over the onions and peppers.
- Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
- Sprinkle the rest of cheese over the veggies.
- Carefully pour the milk and egg mixture into the deep dish pie pan.
- Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
- Cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 265.5, Fat 10.7, SaturatedFat 3.6, Cholesterol 164.6, Sodium 422.1, Carbohydrate 22.1, Fiber 1.6, Sugar 6.1, Protein 20.4
VEGETARIAN SPINACH QUICHE
This is a simple, delicious, and healthy vegetarian dish! Quiche is basically a pie filled with egg custard, and sometimes vegetables, meat or cheese. I used my Better Homes and Gardens cookbook as reference for this recipe, but I changed a few things. I wish I could include a picture, but we ate it all too fast! Enjoy (: *Quiches can be filled will all kinds of things, including peppers, broccoli, and ham. Just be sure to keep the 4 eggs to 1 1/2 c. milk ratio for the custard.
Provided by cm.jakubowski
Categories Savory Pies
Time 1h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Unroll the pastry dough and press it into a 9-inch pie pan. (You do not need to grease the pan.) Fold the edges of the pastry over and crimp.
- Cover the pastry with a double layer of aluminum foil, and bake for 8 minutes. Then, remove the foil and bake for 4 more minutes. You do not need to prick the pastry - it's okay if it bubbles a little. Remove the pie crust from oven and reduce heat to 325 degrees.
- Meanwhile, following the directions on the package, fry the bacon in a skillet. Remove bacon from skillet, break into bite-size pieces, and set aside. Heat up the diced onions in the excess oil from the bacon, or add oil if needed. The onions don't need to be fully sauteed, just cook them over medium heat for a couple minutes to soften them up a bit.
- Next, drain the spinach, squeezing all of the excess water out. Beat the eggs in a large bowl, and add milk, bacon pieces, onion, spinach, salt, pepper, and nutmeg. In a separate bowl, mix together cheese and flour, then add this to the egg mixture.
- Line the crimped outer edges of the pie crust with foil. Pour the egg mixture into the warm crust. Bake for 45 minutes, or until egg mixture feels firm and set, crust is golden brown, and toothpick comes out clean.
Nutrition Facts : Calories 488.3, Fat 30.7, SaturatedFat 10.4, Cholesterol 239.1, Sodium 825.5, Carbohydrate 32.5, Fiber 3.4, Sugar 4.7, Protein 21.4
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