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Vegetable Quiche

May 28, 2010

Laura’s Blog Entry

When warm weather hits and asparagus is in season it’s time to make quiche! This version is jam packed with healthy veggies. The original recipe I had called for twice as much cheese, as well as six slices of bacon. This was delicious, but not too good for us. I totally revamped it and filled it with vegetables instead. I find that 4 oz. of Swiss is plenty of cheese and also lightens the calorie load. This is great served with some fresh fruit. Oh and it’s a good way to use up leftover cooked asparagus.

Vegetable Quiche

One prepared piecrust
4 oz. Swiss cheese, shredded (or whatever cheese your prefer)
6 thin asparagus spears, blanched and cut into bite-sized pieces
4 large green onions, sliced on the bias – using the green stalk and all
1 cup sliced mushrooms
1/2 cup fresh spinach, chopped fine
1 roma tomato, diced
1 Tablespoon fresh basil, chopped fine
3 eggs
1 1/2 cup milk – I use 1%, but higher fat content makes it richer
Dash nutmeg

Prepare pie crust by placing it in the pie dish. No need to pre-bake.

Note: I use a glass pyrex baking dish that is on the deep side. If your dish is shallow, you’ll probably only need 2 eggs and 1 cup milk.

Preheat oven to 425 degrees.

Saute the green onions and mushrooms until softened.

In the piecrust layer the following: spinach, asparagus, cheese, onion and mushroom mixture, tomato and basil.

In a medium bowl lightly mix the eggs until blended. Add milk. Season with a dash of nutmeg and salt and pepper to taste.

Place pie dish on a cookie sheet and put in oven. Bake 15 minutes.

Reduce heat to 350 degrees and bake an additional 20-25 minutes until center is set. For best results when cutting, let cool 15 minutes.

Another note: You can substitute any vegetable you like. Broccoli, sauteed zucchini, etc. Go crazy!

2 Comments leave one →
  1. Ant (ModeMan101) permalink
    June 4, 2010 2:30 pm

    I could eat that whole thing in one sitting. It would be like that scene where Fantastic Mr Fox devours his breakfast.

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