Garden Vegetable Quiche
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
1 10inch quiche
- Serves:
- 6-8
ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 -10 mushrooms, sliced
- 2 tablespoons flour
- 1 teaspoon cayenne pepper, divided
- 1 teaspoon salt
- 1 teaspoon basil (or 1 tablespoon fresh basil)
- 4 eggs, beaten
- 2 carrots, shredded (1 cup)
- 1 1⁄2 cups half-and-half (or 1 cup light cream and 1/2 cup milk)
- 1 1⁄2 cups swiss cheese, grated shredded,divided
- 10 asparagus spears, washed and trimmed,divided
- 1 tomatoes, sliced in 1/4 inch rounds
- parsley
- parsley sprig, garnish (optional)
- 1 10-inch pie shell
directions
- Preheat oven to 375-degrees F.
- Roll out pastry to fit 10-inch quiche pan.
- Melt butter or margaine in skillet.
- Add onions, garlic and mushrooms to pan and cook 8-10 minutes or until soft.
- Add flour, 1/2 teaspoon cayene pepper, salt and basil to pan and cook for an additional 3-5 minutes.
- Remove from heat and set aside.
- Beat eggs with half and half (or light cream and milk), 1 cup cheese and carrots.
- Add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine.
- Slice 5 asparagas spears into 1-2" pieces.
- Lay asparagas pieces on the bottom of pie shell.
- Pour filling (cheese/egg/carrot mixture) over asparagas in pie shell.
- Crimp edges on pie shell (if not done previously) and place pie pan on cookie sheet.
- Bake for 20 minutes.
- Remove from oven.
- While quiche is baking slice remaining aspasagas spears into 1-2" slices or leave 5" long for decorative design.
- Arrange tomato slices and asparagas pieces on top of quiche in a wagon-wheel pattern or other attractive pattern.
- Bake an additional 20-30 minutes or until quiche is firm to the touch and knife comes out clean.
- Sprinkle with remaining 1/2 cup shredded cheese and parsley.
- Bake 10 minutes.
- Remove from oven.
- Let cool (5-10 minutes) before slicing.
- Garnish with parsley sprigs, if desired.
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Reviews
-
I made this for Sunday brunch and my family enjoyed a delightful treat. I didn't see where to add the 2nd 1/2 teaspoon of cayenne so I added it to the egg mixture. Otherwise, your instructions were very detailed and easy to follow. I chose to use fresh basil and half-n-half. The end result was an incredible tasting, fluffy textured, colorful, hearty quiche. I can't remember when I have had any better. Thanks and best of luck to you.
-
DH & I really enjoyed this, though I made a few minor changes. I didn't do the tomato-asparagus design on top; I added half a chopped red bell pepper to the garlic-onion mixture; and I used a mix of swiss and parmesan cheeses. Really good, though just a bit "liquidy" (maybe from the mushrooms?). I paired with Recipe #153002 and it was a lovely vegetarian meal.
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Tweaks
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>