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.
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.
DAIRY-FREE BROCCOLINI "CHEDDAR" QUICHE RECIPE BY TASTY
Don't let the "dairy-free'' title fool you - this beautiful broccoli "cheddar" quiche is still creamy and cheesy in texture and taste. For this recipe, we use delicate broccolini, but you can easily substitute in broccoli florets. This quiche is the perfect centerpiece for any brunch, lunch, or weeknight dinner!
Provided by Betsy Carter
Categories Breakfast
Time 3h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚F (180˚C).
- Roll out the crust on a lightly floured surface to a 12-inch (25 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.
- Place a piece of parchment paper 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. Remove from the oven and let cool.
- While the crust bakes, make the filling: Set the tofu in a fine-mesh strainer set over a bowl. Let drain for 10 minutes.
- In a large skillet, combine the water, broccolini, and ¼ teaspoon salt. Cover and steam over medium-high heat for 2-3 minutes, until the broccolini is bright green and tender. Remove the pan from the heat and set aside.
- Heat 2 teaspoons of olive oil in a medium pan over medium heat until just shimmering. Add the onion and ¼ teaspoon salt. Sauté for 3-4 minutes, until the onion is translucent. Remove the pan from the heat and set aside.
- Crumble the tofu into a blender. Add the chickpea flour, oat milk, coconut oil, turmeric, garlic powder, kala namak, remaining teaspoon of salt, the cornstarch, miso, and nutritional yeast. Blend on high speed for 60-90 seconds, until completely smooth, scraping down the sides as needed. Transfer the mixture to a medium bowl.
- Season the filling with the pepper. Set aside a few larger pieces of broccolini for topping, then fold the rest of the steamed broccolini and sautéed onions into the "egg" mixture.
- Pour the mixture into the prepared crust. Arrange the reserved broccolini on top.
- Cover the quiche with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 10-15 minutes, until the quiche is set and no longer jiggling in the center and the crust is beginning to brown. Let cool for 30 minutes before slicing.
- Garnish the quiche with the chives, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 7 grams, Sugar 4 grams
EASY VEGGIE QUICHE
Our easy Veggie quiche comes together with only 15 minutes of prep time. It is perfect for brunch, lunch, or as a light meatless dinner. Customize the filling with your favorite vegetables and cheeses to make this uniquely suited to your tastes.
Provided by Katie Webster
Categories Breakfast
Time 1h25m
Number Of Ingredients 10
Steps:
- Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F.
- Combine veggies and ¼ cup water in a microwave safe bowl. Cover with a layer of parchment and plastic wrap. Microwave on high for 4 minutes. Carefully remove the cover (watch for steam) and drain the veggies in a fine mesh sieve.
- Whisk eggs, half and half, mustard, salt, garlic powder, pepper and nutmeg (or tarragon) in a large bowl. Stir in the veggies and 1 cup cheese.
- Pour the egg mixture into the crust. Top with the remaining ½ cup cheese.
- Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool 30 minutes before slicing and serving.
Nutrition Facts : ServingSize 1/6th quiche, Calories 374 calories, Sugar 2 g, Fat 26 g, Carbohydrate 16 g, Fiber 1 g, Protein 15 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
EASIEST & TASTY VEGETABLE QUICHE
This is one of a number of quiche recipes I use, but nothing's faster than this particular one. It's made with any type of cheese, or a mixture of leftover cheeses; with spinach or broccoli, or whatever is in the freezer. The vegetable soup mix has all the seasonings and adds nice spots of color, too. (Not sure if the Knorr soup is 1.25 oz, but I had to have a measurement or it couldn't print.)
Provided by MindiLouWho
Categories Lunch/Snacks
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- In large bowl, combine eggs, milk, cheese, soup mix, and spinach or broccoli. Pour into pie crust. Bake for 45-50 minutes or until center is set.
- Serve warm or at room temperature.
Nutrition Facts : Calories 419.1, Fat 25.5, SaturatedFat 9.2, Cholesterol 238.4, Sodium 1225.4, Carbohydrate 29.6, Fiber 2.8, Sugar 2.7, Protein 19.1
VEGAN SPINACH & CHERRY TOMATO QUICHE
Enjoy this versatile vegan tart with spinach and tomato. You could use almost any vegetable - try roasted sweet potatoes or caramelised onions or leeks
Provided by Katy Gilhooly
Time 1h25m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
- Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
- Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
- Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.
Nutrition Facts : Calories 357 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.35 milligram of sodium
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