Garden Vegetable Quiche Recipe

5 4 5
Garden Vegetable Quiche Recipe
Garden Vegetable Quiche Recipe photo by Taste of Home
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Garden Vegetable Quiche Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 shredded Swiss cheese
  • 4 large 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 until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Garden Vegetable Quiche in Taste of Home June/July 2007, p29

Nutritional Facts

1 piece: 369 calories, 31g fat (16g saturated fat), 190mg cholesterol, 330mg sodium, 15g carbohydrate (3g sugars, 0 fiber), 9g protein.

  • 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 shredded Swiss cheese
  • 4 large eggs, lightly beaten
  • 1-2/3 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon pepper
  1. 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°.
  2. 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.
  3. In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese.
  4. 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. Yield: 6-8 servings.
Originally published as Garden Vegetable Quiche in Taste of Home June/July 2007, p29

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Reviews forGarden Vegetable Quiche

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MY REVIEW
Kyle User ID: 9086676 261616
Reviewed Feb. 20, 2017

"Reduce whipping cream to 1.5 C and use a deep dish pie shell. To reduce spillage, I put pie shell with cheese and veggies on the pulled-out baking rack, then poured in the egg mixture. Okay to use half and half. I substituted 2 asparagus spears for squash."

MY REVIEW
katlaydee3 User ID: 3741999 106067
Reviewed Jul. 14, 2014

"This was delicious served with the Tomato Mozzarella Sauté from the same issue. The only change I made was to substitute zucchini for the mushrooms. I found that I had enough of the egg/cream mixture to make a second quiche; but unfortunately only had one pie crust."

MY REVIEW
Bland4 User ID: 4878958 106065
Reviewed Apr. 12, 2014

"I only changed mixing Swiss and cheddar instead of only Swiss and it was fantastic. My daughter especially likes how light and fluffy it is."

MY REVIEW
scrapo User ID: 2908723 166619
Reviewed Jul. 23, 2011

"Modified it a bit. Omited the crust b/c we wanted to have it w/ english muffins. Added 1/2 lb. cooked turkey sausage after the spinach. Used sweet onion instead of red onion. Also did not have fresh rosemary so I used dried and it still worked good! Yummy!"

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