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
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
ROASTED VEGETABLE AND GRUYERE QUICHE
Here is a crustless quiche recipe that has a delicious combination of flavours, textures, and colours. This is great paired with a mixed greens salad.
Provided by Lumberjackie
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 F (200 C).
- Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
- Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
- Brush a 10-inch quiche dish with melted margarine.
- Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
- Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 184.3, Fat 10.7, SaturatedFat 5.2, Cholesterol 148, Sodium 279.3, Carbohydrate 9.6, Fiber 0.9, Sugar 2, Protein 12.8
GRUYERE VEGGIE QUICHE
This vegetarian quiche is loaded with flavor from the Gruyere cheese, which imparts a deeper richer flavor. You might consider this for a Ladies Luncheon or at a holiday brunch.
Provided by CookinDiva
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- This quiche has both sauteed veggies and some fresh veggies. Start by sauteing about 1 cup vegetables in a little butter or oil. Set them aside to cool.
- While the veggies are cooling, roll out the packaged pie dough. Sprinkle 1 t. cornmeal or breadcrumbs in the bottom of the baking dish (I like the Pampered Chef 11" round stoneware dish, but you can use a DEEP-DISH pie plate). Fit pie dough into plate.
- Into pie dough, place cooled cooked vegetables (drain first), chopped fresh spinach, then gruyere cheese that has been tossed with 1 T. flour.
- In a separate bowl, whisk together milk, eggs, Bisquick, salt and pepper. Pour over veggies.
- Sprinkle the fresh diced tomatoes and green onions around the edge of the quiche.
- Bake 375 for 45-50 minutes, or until center has puffed slightly and a knife tests clean.
Nutrition Facts : Calories 259.2, Fat 16.6, SaturatedFat 6.4, Cholesterol 127.1, Sodium 271.2, Carbohydrate 16.6, Fiber 1.2, Sugar 1, Protein 10.7
ROASTED VEGETABLE AND GRUYERE QUICHE
This is from a supermarket magazine I picked up. It's a great recipe for picnics or for a light summer dinner served with a side salad. Roasting the vegetables before using them in the quiche means a little more effort, but it's well worth it as it really brings out all the sweetness and flavours.
Provided by -Sylvie-
Categories Savory Pies
Time 1h25m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 200°C/400°F/Gas6.
- Rollout the pastry and line a deep 10 inch/25 cm flan tin.
- Line with baking paper and baking beans and blind bake for 10 minutes.
- Remove paper and beans and return to bake for another 5 minutes.
- Place all the vegetables on a baking tray and drizzle with olive oil.
- Roast in the oven for about 25-30 minutes until slightly charred.
- Set aside and cool slightly, seperate the onion layers.
- Reduce the oven temperature to 180°C/350°F/Gas4.
- In a bowl whisk the eggs with the cream, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
- Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
- Bake for approx 30-35 minutes.
- Can be served hot or cold.
Nutrition Facts : Calories 481.4, Fat 34.7, SaturatedFat 13.2, Cholesterol 107.9, Sodium 373.4, Carbohydrate 30.7, Fiber 3.3, Sugar 2.7, Protein 12.6
ROASTED VEGETABLE AND CHEVRE QUICHE
Steps:
- Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 14g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
GRUYERE QUICHE WITH ONION & RED PEPPER
I found this recipe on another site. I've made this twice. The first time at home. It was very good, but the next day was even better. Next I brought it as a side dish for Thanksgiving. It got rave reviews! This is such a tasty breakfast, dinner or especially brunch dish. You can cook the onions and peppers and chill until the morning and throw it in the oven. This tastes better and better as it chills. Personally, I like it cold. I hope you enjoy it as much as we do! *** Makes 1-10-inch quiche.
Provided by jody notarianni
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion in olive oil for 5 minutes; add the salt, herbs and mustard.
- Lower heat; cover and let cook 15 minutes, stirring occasionally.
- Preheat the oven to 375°F.
- Stir in the vinegar and bell pepper into the onions; turn the heat up to medium and cook, uncovered, for another 5 minutes.
- Remove from heat.
- Sprinkle the cheese into the crust and spoon the onion/pepper mixture on top of the cheese.
- Whisk together the eggs, milk and pepper; slowly pour over the veggies and cheese.
- Bake on a cookie sheet for 35-40 minutes till set.
Nutrition Facts : Calories 351.5, Fat 22.2, SaturatedFat 8, Cholesterol 118.5, Sodium 470.4, Carbohydrate 25.4, Fiber 3, Sugar 5.1, Protein 12.9
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