Best Savory Vegetable Quiche Recipes

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.

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SAVORY VEGETABLE MINI QUICHES

Steps:

• Preheat oven to 375 degrees.
• Let pie crusts stand at room temperature 15 minutes.
• Lightly spray mini-muffin pan with vegetable oil.
• Whisk milk and eggs in bowl.
• To bowl, add the bacon, zucchini, mushrooms, green onion, cheese, garlic and black pepper to bowl.
• Set aside.
• On lightly floured surface, roll one crust to a 12-inch circle.
• Cut out 12 pastry pieces, using a round cutter (scalloped cutters look pretty).
• Press one pastry piece into each muffin cup.
• Repeat with remaining crust to fill remaining muffin cups.
• Fill each muffin cup with a rounded scoop of vegetable mixture.
• Bake 17-20 minutes or until crusts are light golden brown.
• Cool in pan 2 minutes; carefully remove mini quiches from pan.
• Serve warm.