Fresh Vegetable Quiche Recipes

VEGETABLE QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Roll out pie dough to about ¼" thick and press into a 9" pie plate. If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature. Roll out the pie crust as directed on the packaging and arrange in a 9" pie plate.
• Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil. Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
• In a saute pan over medium-high heat, cook vegetables until tender, or between 5-10 minutes, depending on the veggies. Season with salt and pepper as desired, then add to the prepared pie crust. Sprinkle the top of the veggies with half of the shredded cheese.
• In a medium-sized mixing bowl, whisk together the eggs, milk, cream, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the veggies and top with the remaining cheese.
• Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
• Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving with sliced avocados and tomatoes. Enjoy!

FARM FRESH QUICHE

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted., Unroll crust 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., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

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.

VEGETABLE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
• Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake in preheated oven until lightly browned, about 35 minutes.

FRESH VEGETABLE QUICHE

Steps:

• Heat the Olive Oil in a skillet at medium-high heat. Add onion and red bell pepper. Season with salt and pepper. Cook for about 2-3 minutes or until onions are translucent. Remove from heat.
• Press crust into a 9" pie plate. Bake at 425 degrees for about 10 minutes. You want it cooked but the edges should not be brown. They will get brown later. Cool the pie crust.
• Whisk together the eggs and half & half. Season with about 1 teaspoon of salt and 1/2 teaspoon pepper.
• In the bottom of the pie crust layer the tomatoes, cheese, basil, and vegetables. Pour egg mixture on top.
• Place in a 350 degree oven for about 30-40 minutes or until the egg custard is set. Check on it frequently to ensure crust edges do not get too brown. Cover the edges with strips of foil if they do.

FRESH VEGETABLE QUICHE

Steps:

• Preheat oven to 350 degrees.
• Heat the olive oil in a pan.
• Saute the begetables (onions first if you use them) until they become tender.
• Season with salt and pepper.
• Remove from heat, mix in tarragon and set aside.
• Beat the eggs, cream and half and half together until well mixed.
• Place the piecrust in a pie dish.
• Sprinkle half the cheese onto the piecrust, follwed by the vegetables and the remainder of the cheese.
• Pour egg mixture over filling.
• Place quice on a cookie sheet on your oven's middle rack.
• Bake for 35 to 45 minutes until the center of the quice no longer jiggles.
• Remove the quiche from the oven and let it cool for 5 minutes before you slice it.
• Tip: If the quiche is watery, it is overcooked; adjust your cooking time.