Back to Farm Fresh Quiche

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Farm Fresh Quiche Recipe

Farm Fresh Quiche Recipe

Going to the farmers market and talking with people who work on the farm inspires me to make recipes like this one, a quiche loaded with veggies. — Heather King, Frostburg, Maryland
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing YIELD:6 servings

Ingredients

  • 1/4 cup olive oil
  • 1 bunch broccoli, cut into florets
  • 1 small onion, finely chopped
  • 3 cups chopped fresh mustard greens or spinach
  • 3 garlic cloves, minced
  • 1 sheet refrigerated pie pastry
  • 4 large eggs
  • 1 cup 2% milk
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded smoked cheddar cheese, divided
  • 1/2 cup shredded Swiss cheese, divided

Directions

  • 1. Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted.
  • 2. Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with
  • 3. broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses.
  • 4. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting. Yield: 6 servings.

Nutritional Facts

1 piece equals 386 calories, 28 g fat (10 g saturated fat), 169 mg cholesterol, 481 mg sodium, 23 g carbohydrate, 1 g fiber, 12 g protein.

Reviews for Farm Fresh Quiche

Sort By :
MY REVIEW
Reviewed Feb. 26, 2016

"there are lots of ways to cut calories and fat in this recipe. Focus on that instead of writing a review about calories and fats it contains. As one person did use crescent rolls for a crust, there is a reduced-fat one. Use egg beaters for eggs, and it takes only half of the amt of olive oil to cook vegetables. There is also reduced fat cheeses to use. Try thinking things out instead of how to bad mouth, someone. And as one person said just keep your mouth shut and move on to an another recipe."

MY REVIEW
Reviewed Feb. 25, 2016

"I'm giving this recipe a 5 Star rating without trying it simply because I am so tired of people giving low ratings to recipes because they dislike the the caloric, fat, sodium content, etc. If you don't like the genre of the recipes included here - go eat a rice cake. Please leave the lovers of real cooking and food alone. Not to mention - this recipe includes broccoli and mustard greens - ingredients I'm not used to finding in junk food. Rant over!"

MY REVIEW
Reviewed Oct. 25, 2014

"Awesome recipe Heather! I made it for a friend's 99th birthday this morning and everyone loved it! I made a double recipe because I had two pie crusts so I froze one?so my question is, what would you recommend as the tweaked cooking time and/or temperature when taking from frozen? Thanks a bunch!!!"

MY REVIEW
Reviewed Aug. 10, 2014

"We had this for dinner tonight. The husband gave me thumbs up on this. He also had steak and corn on the cob with his but I only had the quiche. It is delicious. I used skim milk and spinach in my dish. I had a frozen pie crust in the freezer and used this crust which turned out fine but the pie dish did overflow when I poured in the liquid. I put quiche on a pizza pan and foil and everything turned out good!!!"

MY REVIEW
Reviewed Aug. 7, 2014

"I always shake my head at reviewers who rip a recipe apart for being too full of fat, sodium, or whatever. We can all read, so it's seems unnecessary to point that out, especially if you have not made the recipe. If you make it and it tastes too salty....that's another thing altogether. I personally just skip the reviews that just say they it "sounds terrible", blah blah blah. Make it, then submit your opinion. And I did make it! It was quite tasty. Love the fresh herbs and greens (especially this time of year)."

MY REVIEW
Reviewed Aug. 7, 2014

"I thought the recipe sounded good, but honestly, when I saw that each piece contains 386 calories and a whopping 28 grams of fat, 10 of them being saturated, I decided to make a lighter quiche. I really shouldn't rate this, but have to in order to submit this opinion."

MY REVIEW
Reviewed Aug. 7, 2014

"I don't understand how some of you can give it a 5 star when you changed the ingredients. ...So you didn't REALLY make the recipe as instructed, you changed it. Make it the way it says and THEN make a judgement. It's delicious without changing anything!"

MY REVIEW
Reviewed Jul. 5, 2014

"We loved all the veggies in this quiche! I used the spinach and broccoli and

will definetely make again!"

MY REVIEW
Reviewed Sep. 22, 2013

"Really good! But could use more seasoning. Also, the possibilities are endless when you could add crumbled turkey bacon for some protein or chopped asparagus . My husband loved this for Sunday brunch!"

MY REVIEW
Reviewed Jul. 30, 2013

"Besides being pretty to look at, this quiche cooked up very nicely. I liked the fact that it didn't need cream, which many quiche recipes call for. We added some other green veggies that were handy - asparagus (worked well) and green beans (a little chewy.) Even the "real men" in our house liked this quiche!"

MY REVIEW
Reviewed Jul. 25, 2013

"This was a delicious, simple dish to prepare. I made it for a quick dinner and it was so great. I replaced the broccoli with fresh zuchinni I had on hand and used crescent rolls I had instead of the pie crust. Added some fresh thyme and italian sausage, definately a winner."

Loading Image