Loaded Veggie Quiche With Quinoa Crust Recipes

LOADED VEGGIE QUICHE WITH QUINOA CRUST

Loaded Veggie Quiche with Quinoa Crust image

This may be the healthiest pie crust you've ever come across, made with cooked quinoa (a great remix for leftovers) and egg white. It makes a particularly good crust for quiche, loaded with veggies and a creamy egg custard.

Provided by Erin Jeanne McDowell

Categories main-dish

Time 2h10m

Yield Makes one 9-inch pie

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
1 3/4 cups cooked and cooled quinoa
1 large egg white, lightly whisked
1/3 cup freshly grated Parmesan
Pinch fine sea salt
1 bunch scallions, thinly sliced
2 cups roughly torn kale
1 cup quartered cherry tomatoes
6 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar (optional)

Steps:

For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.

LOADED VEGETARIAN QUICHE

Loaded Vegetarian Quiche image

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

Ingredients

1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
½ cup sliced onion
½ cup chopped green bell pepper
½ cup mushrooms, sliced
½ cup chopped zucchini
1 large tomato, sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded Colby-Monterey Jack cheese, divided

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

CRUSTLESS VEGETABLE QUICHE

Crustless Vegetable Quiche image

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

Ingredients

1/2 red pepper, finely chopped
6 broccoli florets, chopped
1 small zucchini, chopped
5 ounces American cheese or 5 ounces provolone cheese
6 eggs
1 teaspoon oil
salt and pepper

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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