EASY VEGETABLE QUICHE RECIPE: HOW TO MAKE IT
Make your next brunch special with this fluffy deep-dish vegetable quiche recipe. 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
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 13
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 edge 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 350°., In a large skillet, melt butter over medium heat. Add onion, mushrooms and squash; cook and stir until tender, 3-5 minutes. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk eggs, cream, salt, rosemary and pepper until blended; pour over cheese. Cover edge of crust loosely with foil. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 451 calories, FatContent 38g fat (23g saturated fat), CholesterolContent 196mg cholesterol, SodiumContent 390mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 11g protein.
EASY VEGETABLE QUICHE RECIPE: HOW TO MAKE IT
Make your next brunch special with this fluffy deep-dish vegetable quiche recipe. 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
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 13
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 edge 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 350°., In a large skillet, melt butter over medium heat. Add onion, mushrooms and squash; cook and stir until tender, 3-5 minutes. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk eggs, cream, salt, rosemary and pepper until blended; pour over cheese. Cover edge of crust loosely with foil. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 451 calories, FatContent 38g fat (23g saturated fat), CholesterolContent 196mg cholesterol, SodiumContent 390mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 11g protein.
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