Are you looking for a delicious and satisfying vegetarian dish that is perfect for breakfast, lunch, or dinner? Look no further than the loaded vegetarian quiche! This savory dish is packed with fresh vegetables, herbs, and cheese, all wrapped in a flaky crust. With its vibrant colors and rich flavor, the loaded vegetarian quiche is sure to impress your family and friends. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you through the steps to create the perfect loaded vegetarian quiche. So gather your ingredients, preheat your oven, and let's get started!
Let's cook with our recipes!
LOADED VEGETARIAN QUICHE
Trying out this combination of quiche recipes.
Provided by Kurt
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
- Whisk eggs, milk, salt, and pepper together in a small bowl.
- Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
- Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 17.2 g, Cholesterol 95.5 mg, Fat 19.6 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 9.2 g, Sodium 524 mg, Sugar 3.2 g
HILLARY'S VEGETARIAN QUICHE
This comes from the R.S.V.P. section of a December 1881 issue of Bon Appetit magazine. It was requested from Hillary's restaurant at Water Tower Place in Chicago. You may also use a combination of the listed cheeses for the quiche.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For Crust:.
- Cut shortening into flour and salt until it resembles coarse meal.
- Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
- Cover and refrigerate for 15 minutes.
- Preheat oven to 400 degrees.
- On floured board roll dough into 13-inch circle.
- Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
- Remove beans or weights; brush bottom and sides of crust with beaten yolk.
- Reduce oven heat to 375 degrees.
- For Filling:.
- Melt butter in medium skillet.
- Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
- Sprinkle cheese(s) into crust; top with spinach mixture.
- Blend remaining ingredients and pour over spinach.
- Bake 1 hour until knife inserted into center comes out clean.
- Serve warm or at room temperature.
CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
LOADED VEGGIE QUICHE WITH QUINOA CRUST
This may be the healthiest pie crust you've ever come across, made with cooked quinoa (a great remix for leftovers) and egg white. It makes a particularly good crust for quiche, loaded with veggies and a creamy egg custard.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 2h10m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
- In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
- Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
- For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
- In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
- Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.
VEGETARIAN QUICHE
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°., In a large skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust., In a large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 230 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 370mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
Conclusion:
With its light crispy crust, creamy center, and vibrant veggie colors, this loaded vegetarian quiche makes for an eye-catching presentation and a delightful culinary experience. The ease of preparation makes it perfect for busy individuals or novice cooks, while the rich flavors and textures make it a joy for vegetarians, vegans, and meat-lovers.Here are some tips for the perfect loaded vegetarian quiche:
- Use fresh, high-quality ingredients to ensure the best flavors. - Blind-bake the quiche crust before adding the fillings to prevent a soggy bottom. - Use a combination of hard and soft cheeses to achieve a creamy, flavorful center. - Don't overfill the quiche crust to allow for expansion during the bake. - Bake the quiche in a water bath to create a humid environment and prevent the crust from overcooking. - Let the quiche cool slightly before serving to allow the flavors to meld and the texture to set.
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