Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, loaded veggie quiche. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Remove crust from oven and set aside. How To Make Loaded Vegetable Quiche. You can make one from scratch or you can buy Pillsbury Pie Dough. Melt the butter and add your cleaned and prepared veggies.
Loaded veggie quiche is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Loaded veggie quiche is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have loaded veggie quiche using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Loaded veggie quiche:
- Take 1 x 9” pie frozen pie crust
- Take 2-4 tbsp olive oil
- Make ready 1/2 a small onion, chopped
- Get 5 mushrooms, diced
- Make ready 1 zucchini, chopped into cubes
- Make ready 2 large handfuls kale, chopped into small pieces
- Prepare 1 large tomato, sliced
- Get 1 tsp dried basil
- Get 3 eggs, beaten
- Prepare 1/2 c milk
- Prepare 1/2 tsp salt
- Take 1/8 tsp ground black pepper
- Make ready 1 c shredded jack cheese
- Take 1/2 c shredded cheddar cheese
Quiche is a great way to incorporate more veggies into any meal - breakfast, lunch or dinner - peppers, greens or mushrooms - toss it all in, bake and enjoy! Line unpricked pastry shell with a double thickness of heavy-duty foil. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!. Just a few eggs and plenty of veggies–zucchini, yellow squash, carrots, bell pepper, and onion–make this quiche perfect for brunch or any time of day. beat eggs; add half and half, add garlic salt & thyme and whisk well.
Instructions to make Loaded veggie quiche:
- Preheat oven to 400 degrees. While oven is heating cook zucchini, onion, mushrooms and kale in olive oil over medium heat until tender and cooked through. Remove veggies from heat and set aside.
- Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce heat to 350 degrees.
- Whisk eggs, milk, salt & pepper in a small bowl.
- Spread 3/4 c jack cheese and 1/4 c cheddar in bottom of pie crust. Place veggie mixture on top of cheese and top with sliced tomatoes. Sprinkle the dried basil over top. Pour egg mixture into pie shell. Top with remaining cheese.
- Bake in preheated oven til knife inserted in center comes out clean, about 45 minutes.
- All done!
Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!. Just a few eggs and plenty of veggies–zucchini, yellow squash, carrots, bell pepper, and onion–make this quiche perfect for brunch or any time of day. beat eggs; add half and half, add garlic salt & thyme and whisk well. A nice green side salad goes great for brunch, lunch or dinner. These quiche may be little, but they pack a serious amount of veggie-loaded flavor! Fresh vegetables, cream cheese, eggs and cheddar bake together in muffin tin-size Pillsbury™ pie crusts for mini quiche that make a meal.
So that’s going to wrap it up with this special food loaded veggie quiche recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
