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Vegetable Cheddar Quiche

Vegetable Cheddar Quiche

By Ethan Ryu
0’ Prep time
75’ Cook time
75’ Total time
282 Calories
8 Serving

Summary

If you want to add more Mediterranean recipes to your collection, Vegetable Cheddar Quiche might be a recipe you should try. For 72 cents per serving, you get a hor d'oeuvre that serves 8. One portion of this dish contains about 7g of protein, 22g of fat, and a total of 280 calories. 2 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you have pepper, mushrooms, milk, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad. Similar recipes include Roasted Vegetable Cheddar Quiche, Mixed Vegetable Quiche with Cheddar and Parmesan, and Roasted Vegetable Quiche with Spinach and Sharp Cheddar.
Ethan Ryu 0 Followers

Step by Step

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Step 1

Preheat oven to 37
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Step 2

Unroll pie crust and place into pie plate, crimp edges and set aside. Cook vegetables and garlic in frying pan over medium heat on stove top for about 5 minutes until tender stir occasionally.
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Step 3

Add salt, pepper and cayenne pepper while cooking. After vegetables are tender, remove pan from the heat and set aside to cool.In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth. Once vegetables have cooled, add them to the egg mix.
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Step 4

Add the cheese as well and then pour the mixture into the pie crust. Top with the 3 tbs of grated parmesan cheese.
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Step 5

Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly! The top should be golden brown.
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Step 6

Let quiche stand for 10 minutes before cutting to serve.
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Step 7

Garnish with cilantro

Ingredient

  • table salt
    table salt
    0.5 teaspoons
  • fresh mushrooms
    fresh mushrooms
    96 milliliters 96 milliliters
  • black pepper
    black pepper
    0.5 teaspoons
  • parmesan
    parmesan
    3 tbs
  • garlic
    garlic
    2 cloves
  • broccoli florets
    broccoli florets
    91 grams
  • refrigerated pie crust
    refrigerated pie crust
    1
  • mayonnaise
    mayonnaise
    74.67 milliliters
  • olive oil
    olive oil
    2 tbs
  • ground cayenne pepper
    ground cayenne pepper
    0.13 teaspoons
  • onion
    onion
    160 grams
  • cilantro
    cilantro
    8
  • milk
    milk
    81.33 milliliters
  • spinach
    spinach
    30 grams
  • sharp cheddar cheese
    sharp cheddar cheese
    113 grams

Nutrition Facts

View nutrition facts
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