Veggie Quiche Recipes

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GARDEN VEGETABLE QUICHE



Garden Vegetable Quiche image

Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 frozen pie shell (9 inches)
1 small red onion, sliced
1/2 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
1 tablespoon butter
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup shredded Swiss cheese
4 large eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper

Steps:

  • Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.

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

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

VEGETABLE QUICHE



Vegetable Quiche image

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

1/2 cup onion, diced
1 green bell pepper, diced
2 cups cheddar cheese, shredded
2 tablespoons flour
4 large mushrooms
4 eggs
1 1/2 cups milk
1/2 teaspoon salt
1 dash cayenne

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.

SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY



Sausage & Veggie Quiche Recipe by Tasty image

Here's what you need: chicken sausage, onion, mushroom, fresh spinach, salt, black pepper, eggs, milk, premade pie crust, parmesan cheese

Provided by Jordan Kenna

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

½ lb chicken sausage
½ cup onion, chopped
½ cup mushroom, chopped
4 oz fresh spinach, chopped
½ teaspoon salt
½ teaspoon black pepper
6 eggs
1 cup milk
1 premade pie crust, thawed
parmesan cheese, grated

Steps:

  • Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
  • Remove cooked sausage from pan and wipe away excess fat with a paper towel.
  • Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
  • Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
  • NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
  • Preheat oven to 350˚F (180˚C).
  • Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
  • Combine eggs and milk. Lightly whisk until just combined.
  • Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
  • Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
  • Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 324 calories, Carbohydrate 21 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 4 grams

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

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.

BACON VEGETABLE QUICHE



Bacon Vegetable Quiche image

This bacon quiche is so versatile. You can use Vidalia onions, green onions or leeks. Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand. -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Dough for single-crust pie
2-1/2 teaspoons olive oil
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped sweet onion
2 cups fresh baby spinach
3 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 cup crumbled tomato and basil feta cheese

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. 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 edges are 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, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted., In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese., Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 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 469 calories, Fat 32g fat (17g saturated fat), Cholesterol 172mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

VEGETABLE QUICHE



Vegetable Quiche image

Provided by Food Network

Number Of Ingredients 7

4 eggs
1/4 cup 2 percent milk
Ingredients from 1 recipe Summer Green Pea Salad, recipe above
Salt and pepper, to taste
1 teaspoon nutmeg (Nell's secret ingredient!)
1 prepared pie crust
Grated cheese

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.;

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

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.

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