Print Options
Easy Vegetable Quiche
Make your next brunch special with this fluffy deep-dish quiche. Fresh rosemary enhances the delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. —Kristina Ledford, Indianapolis, Indiana
Ingredients
- Dough for single-crust pie
- 1 tablespoon butter
- 1 small red onion, halved and thinly sliced
- 1/2 cup sliced fresh mushrooms
- 1/4 cup finely chopped yellow summer squash
- 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
- 1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
- 2. In a large skillet, melt butter over medium heat. Add onion, mushrooms and squash; cook and stir until tender, 3-5 minutes. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese.
- 3. In a large bowl, whisk eggs, cream, salt, rosemary and pepper until blended; pour over filling. Cover edge of crust loosely with foil. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 451 calories, 38g fat (23g saturated fat), 196mg cholesterol, 390mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 11g protein.
© 2024 RDA Enthusiast Brands, LLC
