Vegetable Cheddar Quiche
eatoplan
November 27, 2024
- Prepare the Oven and Pie Crust:
- Preheat the oven to 375°F (190°C).
- Unroll the pie crust and fit it into a 9-inch pie plate. Crimp the edges and set the pie plate aside.
- Cook the Vegetables:
- Heat a frying pan over medium heat. Add the vegetables and garlic, cooking for about 5 minutes, or until tender. Stir occasionally to prevent burning.
- Season with salt, pepper, and cayenne pepper as the vegetables cook.
- Once tender, remove the pan from the heat and allow the vegetables to cool slightly.
- Make the Egg Mixture:
- In a medium bowl, whisk together the eggs, mayonnaise, and milk until smooth and well combined.
- Combine and Assemble:
- Once the vegetables have cooled, add them to the egg mixture. Stir in the shredded cheddar cheese.
- Pour the mixture into the prepared pie crust, spreading it evenly.
- Sprinkle the grated Parmesan cheese on top for a golden, cheesy finish.
- Bake the Quiche:
- Place the quiche in the oven and bake for 40-45 minutes, or until the top is golden brown and the center is set (it should not jiggle when you gently shake the pie plate).
- Cool and Serve:
- Let the quiche cool for 10 minutes before slicing and serving. This allows the filling to firm up for easier slicing.
- Garnish with fresh cilantro, if desired.
Reviews
Ingredients:
Adjust Servings
| 1cup broccoli florets | |
| 0.125tsp cayenne pepper | |
| 8servings cilantro for garnish | |
| 1cup mushrooms fresh, sliced | |
| 2cloves garlic minced | |
| 0.33333334cup mayonnaise | |
| 0.33333334cup milk | |
| 2Tbs olive oil | |
| 1cup onions chopped | |
| 3Tbs parmesan cheese - is best freshly grated | |
| 0.5tsp pepper | |
| 1 pie crust refrigerated | |
| 0.5tsp salt | |
| 1cup sharp cheddar cheese shredded | |
| 1cup spinach fresh |
Directions
1.
Prepare the Oven and Pie Crust
1. Preheat the oven to 375°F (190°C). | 2. Unroll the pie crust and fit it into a 9-inch pie plate. Crimp the edges and set the pie plate aside.
Mark as complete
2.
Cook the Vegetables
1. Heat a frying pan over medium heat. Add the vegetables and garlic, cooking for about 5 minutes, or until tender. Stir occasionally to prevent burning. | 2. Season with salt, pepper, and cayenne pepper as the vegetables cook. | 3. Once tender, remove the pan from the heat and allow the vegetables to cool slightly.
Mark as complete
3.
Make the Egg Mixture
In a medium bowl, whisk together the eggs, mayonnaise, and milk until smooth and well combined.
Mark as complete
4.
Combine and Assemble
1. Once the vegetables have cooled, add them to the egg mixture. Stir in the shredded cheddar cheese. | 2. Pour the mixture into the prepared pie crust, spreading it evenly. | 3. Sprinkle the grated Parmesan cheese on top for a golden, cheesy finish.
Mark as complete
5.
Bake the Quiche
Place the quiche in the oven and bake for 40-45 minutes, or until the top is golden brown and the center is set (it should not jiggle when you gently shake the pie plate).
Mark as complete
6.
Cool and Serve
1. Let the quiche cool for 10 minutes before slicing and serving. This allows the filling to firm up for easier slicing. | 2. Garnish with fresh cilantro, if desired.
Mark as complete
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