Garden Vegetable Quiche
Total TimePrep: 20 min. Bake: 40 min. + standing
This was so easy to make and delightfully light and tasty. I used a crust recipe from Allrecipes website that had flour, butter, grated cheddar, and I also added rosemary. It was delicious with this recipe. The quiche itself was YUMMY! I will certainly make this a standard for quiche in our home, and thank you for this recipe. Don't use a regular 9" pie pan, as it won't fit. Try it, you'll love it.
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.
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.
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.
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!