VEGETABLE QUICHE
Just a basic recipe, you can change just about anything except the milk and eggs. Whatever cheese you like, bacon is also good to add.
Provided by Kevin Young
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start preheating oven to 375. While that is happening --
- Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.
- While vegetables are cooking, toss cheese and flour together.
- Combine eggs, milk and seasoning and mix together.
- Add cheese and vegetables to egg mixture and mix well.
- Pour into greased pie dish and bake at 375 degrees for 45 minutes.
- Let stand 30-45 minutes before serving.
- Serve with orange slices and toast.
VEGETABLE QUICHE
Adapted from http://stephfourie.wordpress.com ---------- Pair with a side salad for lunch, or a rice pilaf for dinner. You can also put it in a pie shell, with or without the sweet potato layer. I used phyllo dough, which makes for a beautiful presentation, and just mixed the sweet potato in with the rest of the ingredients. Because the egg mixture didn't look to be enough, I ended up using just over a cup of coconut milk and 5 eggs. Play around with the vegetable choices to suit your household. This is delicious served hot for dinner, and cold for breakfast the next morning.
Provided by Miss Emma
Categories Savory Pies
Time 45m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Slice sweet potato uniformly (for even cooking).
- Lightly grease both the bottom and sides of the quiche plate. Spread out the pieces of sweet potato in a single layer, making sure that as much of the baking plate is covered as possible and the pieces are touching one another.
- Mix milk and eggs in a bowl and whisk briskly for about 30 seconds. Using the oil gently sauté the onions, garlic, broccoli and mushrooms for about 4-5 minutes. Season with salt & pepper
- Transfer vegetables into prepared egg mixture and stir to coat the vegetables with eggs. Pour egg mixture over sweet potatoes and gently even it out with a spatula.
- Bake for 35 minutes. Then, turn the oven off and let the quiche sit in the oven for additional 10 minutes so the eggs can set.
Nutrition Facts : Calories 154.4, Fat 10, SaturatedFat 6.2, Cholesterol 105.8, Sodium 74.9, Carbohydrate 11.9, Fiber 2.6, Sugar 4.7, Protein 6
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
VEGETABLE QUICHE
Provided by Food Network
Number Of Ingredients 7
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.;
GARDEN VEGETABLE QUICHE
Fresh garden vegetables - onion, zucchini, potato and bell pepper - enhance this savory custard
Provided by Food Network
Time 1h25m
Yield 6 servings (1 slice each)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
- Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
- Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.
MIXED VEGETABLE QUICHE WITH CHEDDAR AND PARMESAN
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
- In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
- Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.
CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
VEGETABLE-CHEDDAR QUICHE
This is a good meatless quiche recipe. I like making quiche for breakfast on a holiday for that extra special meal.
Provided by mommyoffour
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425.
- Place pie crust in 9 inch pie pan as directed on pkg. for one crust filled pie.
- Bake at 425 for 5 to 7 minutes or just until edge begins to brown.
- Meanwhile, in large bowl, combine cheese and flour; toss to coat.
- Add bell pepper and onion stir fry and mushrooms; toss to mix.
- Remove partially baked crust from oven; reduce oven temperature to 375.
- Spoon cheese mixture into partially baked crust.
- In same bowl, combine all remaining ingredients; beat until well blended.
- Pour over cheese mixture.
- Return to oven; bake at 375 for an additional 35 to 45 minutes or until filling is puffed and knife inserted in cinter comes out clean.
- If necessarey, cover edge of crust with strips of foil diuring last 15 to 20 minutes of baking to prevent excessive browning.
- Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 568, Fat 37.5, SaturatedFat 15.4, Cholesterol 176.5, Sodium 879.2, Carbohydrate 40.6, Fiber 1.2, Sugar 3.8, Protein 16.3
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.
GARDEN VEGETABLE QUICHE
Make and share this Garden Vegetable Quiche recipe from Food.com.
Provided by ellie_
Categories Savory Pies
Time 1h30m
Yield 1 10inch quiche, 6-8 serving(s)
Number Of Ingredients 17
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.
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