SPRING VEGETABLE QUICHE RECIPE BY TASTY
Ring in spring with this colorful and fresh vegetable quiche. Smooth and tangy goat cheese; a flaky, buttery crust; and a rich egg and asparagus filling makes for a perfect addition to your brunch table.
Provided by Aleya Zenieris
Categories Breakfast
Time 2h5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the 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.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
- Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
- Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
- Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
- Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
- In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
- Spread 3 ounces of the goat cheese across the bottom.
- Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
- Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
- Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
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
HEALTHY VEGETABLE QUICHE
On the quest for healthy and delicious food I have come up with this recipe. Feel free to change up to what vegetables you have on hand.
Provided by Jazmina
Categories Breakfast
Time 30m
Yield 6 mini quiches, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl mix:.
- 152 Grams: total of chopped spinach, mushrooms, green onion and dill. Season with salt and pepper.
- Spray a 6 serving muffin tray with oil or leave plain if using a silicon tray. Pack the muffin tins with the vegetable mix and top each tin with either 2 egg whites or with 1/4 cup liquid egg whites.
- Bake for 20mins @ 375.
- 3 mini quiches equals one protein and 1/3 vegetable serving on the bernstein diet. Serve warm with a quarter cantaloupe or a cup of blueberries.
- Delicious!
Nutrition Facts : Calories 120, Fat 0.6, Sodium 368.8, Carbohydrate 4.3, Fiber 1.4, Sugar 2, Protein 23.5
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.
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