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Garden Vegetable Quiche

 Garden Vegetable Quiche
Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. —Kristina Ledford Indianapolis, Indiana
6-8 ServingsPrep: 20 min. Bake: 40 min. + standing

Ingredients

  • 1 frozen pie shell (9 inches)
  • 1 small red onion, sliced
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup diced yellow summer squash
  • 1 tablespoon butter
  • 1/2 cup fresh baby spinach
  • 3 garlic cloves, minced
  • 1 cup (4 ounces) shredded Swiss cheese
  • 4 eggs, lightly beaten
  • 1-2/3 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon pepper

Directions

  • 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

2 of 2

Garden Vegetable Quiche (continued)

Directions (continued)

  • until a knife inserted near the center comes out clean. Let stand
  • for 10 minutes before cutting. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 369 calories, 31 g fat (16 g saturated fat), 190 mg cholesterol, 330 mg sodium, 15 g carbohydrate, trace fiber, 9 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.