Yummy Autumn Veggie Quiche Food

LOADED VEGETARIAN QUICHE

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.

AUTUMN HARVEST QUICHE

Steps:

• Preheat oven to 375 °F/190 °C.
• To make the pastry in a food processor: Add the flour, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball and immediately stop.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
• Remove the dough and knead a little on a floured board until smooth.
• Wrap in plastic wrap and refrigerate 30 minutes.
• For the filling:
• To a sauté pan, cook the bacon over medium heat. Drain and set aside. Keep bacon fat in pan.
• Return the pan over medium heat and add the mushrooms and leek to the bacon fat. Cook until softened. Stir in the sage, butternut squash and a small pinch of salt and pepper. Turn off the heat and set aside.
• To a mixing bowl add the eggs and milk and whisk until combined. Add the nutmeg 1/2 teaspoon salt, 1/4 teaspoon pepper and whisk until combined.
• Add the bacon, leeks, mushrooms and butternut squash to the eggs and mix well. Stir in the cheese. Set aside.
• Remove the pastry from the refrigerator and roll out onto a floured surface, larger than the quiche pan.
• Roll the pastry over the rolling pin and lift into a 9 inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides. Do not stretch dough. *see note
• Cover the pastry in parchment paper and fill the center with dried beans or uncooked rice.
• Bake the crust for 10 minutes. Remove the crust from the oven and remove the foil and beans or rice.
• Remove the excess crust from over the edges to make it look pretty.
• Return the crust back to the oven for 5 more minutes until it start to brown. Remove from the oven.
• Allow the crust to cool for a couple of minutes then pour in the egg mixture almost to the top. Top with grated Parmesan cheese.
• Bake for 20-25 minutes until set and golden brown.

CRUSTLESS VEGETABLE QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter a 9-inch pie dish.
• Place the frozen vegetables in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
• In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, garlic powder, and onion powder. Stir in the thawed veggies and shredded cheese.
• Transfer the mixture to the prepared pie dish. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
• Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, before slicing and serving.

FABULOUS VEGGIE QUICHE

Steps:

• 1. In a large skillet, heat oil over medium-high heat. Add broccoli and onions; cook and stir until broccoli is crisp-tender. Stir in spinach and garlic; cook and stir 4-5 minutes longer or until spinach is wilted.
• 2. Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses.
• 3. Bake in a preheated 375-degree oven for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting.

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.

VEGETABLE QUICHE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, beat the eggs with the half and half and ricotta cheese. Stir in the remaining ingredients, and mix well.
• Pour the mixture into the frozen pie crust. Place the quiche onto a rimmed baking sheet. Bake on the middle oven rack for about 1 hour or until slightly puffed up, firm to touch and the top is lightly browned. You can check for doneness by inserting a knife into the center. If it comes out clean, it's ready.
• Allow the quiche to cool for about ten minutes, then cut into 6 wedges and serve.

YUMMY AUTUMN VEGGIE QUICHE

Steps:

• In a big bowl combine flour, butter cut into chunks, water, salt and egg. Knead into a smooth dough. Wrap in cling film and freeze for 10 minutes.
• Meanwhile heat oil in a pan and sautee veggies for 7 minutes or until done.
• For the sauce combine cream, 3 eggs, paprika, pepper and cheese. Set aside.
• Now line the base of a spring form pan (26 cm in diameter) with parchment paper. Roll out 2/3 of the dough into a circle of 26 cm diameter and place in the pan. Make sure to remove the sides of the pan when pre-baking the dough for the base. Prick with a fork and bake at 200°C/400°F for 12 minutes.
• Take out and allow to cool for a minute. Grease the sides of the pan and place them around the bottom again.
• Form rest of the dough into a long rope and use this as the sides of your quiche. It works best if you place them on the bottom and use your fingers to connect them with the base and a spoon to form a high side.
• Fill in the veggies and pour the sauce over them.
• Bake another 25-30 minutes on the lower rack of your oven.

EASY VEGGIE QUICHE

Steps:

• Preheat oven to 350° F.
• Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent.
• Add mushrooms and garlic and cook until mushrooms are cooked through, approximately 5 minutes. Add spinach and cook 1 minute longer until spinach is wilted. Remove pan from heat and set aside.
• Unroll refrigerated pie crust and press into 9.5 to 10" inch pie pan. Set aside.
• Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk to mix in.
• Remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).
• Place veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.
• Bake for 40-45 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.

HAM AND SWISS QUICHE

Steps:

• Preheat oven to 350 F. Prepare homemade pie crust or use purchased refrigerated or frozen pie crust, and set aside. (No need to cook the crust before filling with quiche mixture.)
• In a medium bowl, place half-and-half, eggs, honey mustard, flour, salt, thyme, and pepper and beat until combined.
• Layer the cooked and cubed ham, Swiss cheese, and spinach in the prepared pie crust. Pour the egg mixture slowly into the pie crust and sprinkle with the grated Parmesan cheese.
• Bake the quiche for 40 to 50 minutes until crust is golden and filling is set. Let stand for 5 minutes, then cut into wedges to serve.

MIXED VEGETABLE QUICHE WITH CHEDDAR AND PARMESAN

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.