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
ITALIAN VEGETABLE QUICHE
Easy to make crustless vegetable quiche.
Provided by Joe Boyle
Categories Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In a large skillet on medium high heat, add the olive oil and saute the mushrooms until the moisture is release and evaporated, (5 or 6 mins.), then add the pepper and zucchini and cook until slightly softened, (5 to 7 minutes). Remove to a large bowl to cool, 10 mins.
- Once cooled, add the remaining ingredients and fold together. Be sure to drain the spinach well and squeeze as much moisture out as you can. I use paper towels for this.
- Place ingredients into a greased, 9 1/2 inch pie plate, (or similar oven safe container), and place into the oven, 45 to 55 minutes until the edge starts to brown.
- Let cool 15 to 20 minutes before serving.
Nutrition Facts : Calories 402 kcal, ServingSize 1 serving
ITALIAN SAUSAGE QUICHE
This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. 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 edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
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
ITALIAN QUICHES
Steps:
- Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 395 calories, Fat 25g fat (11g saturated fat), Cholesterol 155mg cholesterol, Sodium 565mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
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.
ITALIAN QUICHE
I got this one from Cucina (yet again) but I have great reasons to post this recipe. Why dont you give it a try and see for yourselves. This quiche freezes really well so you might want to make another quiche and freeze it for another great meal or just in case you get asked for more.
Provided by Pinaygourmet 345142
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350°F.
- Place eggs, cream, salt, cayenne pepper, nutmeg, dried oregano, basil and cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
- Heat olive oil in a frying pan. Saute the onions, garlic, zucchini and spinach.
- Arrange the bocconcini cheese slices, tomato slices and sauteed vegetables in the bottom of the pie shell.
- Pour egg mixture over the vegetables.
- Bake for 30 minutes or until set.
- Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
- Serve hot with green salad.
Nutrition Facts : Calories 723.7, Fat 60.7, SaturatedFat 21.6, Cholesterol 293.9, Sodium 839, Carbohydrate 26.7, Fiber 2.7, Sugar 5.9, Protein 21.4
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.;
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.
CHICKEN VEGETABLE QUICHE
I made this recently for dinner, and it was delicious! Lately,I have been coming up with recipes with what I have on hand. For the crust I used Recipe #237560, but you can use any prepared crust or a 12" pizza crust recipe.
Provided by VickyJ
Categories Breakfast
Time 50m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Saute diced onion in olive oil over med-high heat.
- In a med-sized bowl, mix cooked vegies, onion, chicken, italian seasoning and garlic powder.
- Roll out crust and perforate bottom. (if fresh dough, prebake 10 min).
- Beat eggs, soup, cream, salt and pepper with a whisk in a med-sized bowl.
- Spread chicken and vegetables in crust.
- Pour egg mixture over other ingredients in crust.
- To prevent burning, cover edge of crust with foil.
- Bake for 30-35 minutes.
- Let stand for 5 minutes.
- Cut and enjoy.
Nutrition Facts : Calories 251.4, Fat 15.9, SaturatedFat 4, Cholesterol 118.9, Sodium 661.5, Carbohydrate 16.8, Fiber 1.4, Sugar 1, Protein 10.2
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