I absolutely love this recipe (source:allrecipes.com), which is my go-to vegetarian Quiche recipe to refresh my memory on what I need and steps, but for months now have created my unique loaded vegetarian Quiche recipe, and wanted to share; even added some cool photos. I truly love the taste and texture of this Quiche and it is a huge hit with hubby and anyone else who tried it (I am rather selfish with it).
Because I am picky and do not like mushrooms or onions, it is always best for me to make my own recipe at home. I know what I like, and this Quiche encompasses most of the ingredients I love, well, except for chocolate. I’ll save that for another recipe. The crust is yummy too and the Kroger brand comes with a pack of two rolled crusts. This is an easy recipe, except for cutting.
INGREDIENTS: Note: I use these, but you can modify any of these, or add onion and mushroom if you like those ingredients. I do not like them. You can also add zucchini, different color peppers, green chile, and whatever other veggies your heart desires.
Pie Crust (I use the Kroger-brand pie crust and it is great), 1 green pepper, 1 roma tomato, fresh spinach, broccoli florets (fresh), 4 leaves basil (chopped), cauliflower (optional), 1 clove garlic, onion salt, 1 tsp salt and 1 tsp pepper (or to taste), 4 eggs, heavy whipping cream, olive oil, and shredded sharp cheddar cheese (1 cup or to taste).
Here are the steps and some photos to go along with them:
1. First, preheat the oven to 400 degrees. Thaw your pie crust outside the fridge for 10-15 minutes – do not, I repeat DO NOT thaw in microwave. Made that mistake before, and it got ugly. While thawing, cut up your vegetables and get ready to cook.
2. I dice up one fresh tomato, about 1/4 of a green pepper (small cubes), spinach leaves (fresh), cut the basil, broccoli, cauliflower florets and any other vegetables of your choice.
3. Put olive oil in pan -about 2 tablespoons, I use a garlic crusher and crush one clove in the oil, while it is over low to medium heat. Then throw in the vegetables and cover to sauté them – salt to taste, or put onion salt, and pepper/creole seasoning, etc.
4. Unroll the pie crust into a glass pan (preferred over metal) because it seems to cook more evenly, and bake for 5 minutes (NO MORE) so the crust gets a little cooked. Pull it out, and gently pop any bubbles.
5. Place about 1/4 of the cheese or more on the bottom to coat it. Then put veggies mixture on top. I like the cheese on bottom because it coats it and prevents the vegetables from making the crust too soggy. If you want to make no – crust muffins in a muffin pan, put the veggie mixture into the cups, sprinkled with cheese on top.
6. Take the eggs and mix them with 1/2 cup heavy whipping cream, and then whip vigorously for about 2 minutes. If you do not beat the eggs well, you will end up with an omelet or fritata – you need to beat the eggs well to get the Quiche consistency. You can use milk in place of whipping cream. Pour the egg mixture on the top of the veggies.
7. Bake for 30-35 minutes (depends on altitude), and once the middle is heated throughout or toothpick inserted comes up clean. I also made the no-crust muffins and those cook for only about 25 minutes.
8. Let sit for about 5 minutes and then cut, and enjoy! Yummy!