Spring Vegetable Quiche Food

GARDEN VEGETABLE QUICHE

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.

SPRINGY VEGETABLE QUICHE

Steps:

• Melt the butter over medium high heat. Add the mushrooms; sauté until browned and soft. Add the shallots; sauté until fragrant. Add asparagus; sauté until softened and bright green. Season with a pinch of salt.
• Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.
• Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice. (This recipe is enough for two quiches, so just do this twice if you're making both at the same time.)
• Preheat the oven to 350 degrees. Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.
• Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges). Bake for 15 minutes.
• Remove pan from oven and cover the pie edges with a foil crown so the edges don't overbrown. Bake for another 15 minutes.
• Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.

VEGETABLE QUICHE

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.

SPRING VEGETABLE QUICHE WITH NEW POTATOES, ARUGULA, AND CHEDDAR

Steps:

• Preheat the oven to 400°F.
• Make the crust. Combine all of the ingredients for the crust in a large bowl, and stir to mix thoroughly, until you have a dough that will hold together in the pie pan. Press the dough into a lightly greased 10-inch pie plate, evenly coating the bottom and sides. Bake until browned, 30 to 40 minutes.
• Meanwhile, make the filling. Combine the ingredients for the filling in a large mixing bowl, and stir to thoroughly incorporate. When the crust is ready, pour in the filling and return to the oven. Bake until the center sets (a knife inserted will come out dry), about 1 hour. If the sides of the crust start to burn, cover the quiche loosely with foil.
• Let sit for 15 to 20 minutes at room temperature to set. Serve sliced into wedges, with some lemony bitter greens alongside.

SPRING VEGETABLE QUICHE RECIPE BY TASTY

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!

SPRING GREENS QUICHE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated., Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top., Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.