Easy Vegetable Quiche
A savory vegetable quiche featuring broccoli, cauliflower, and carrots in a cheesy custard, perfect for brunch or light lunch, appealing to vegetarians and family gatherings.
Ingredients
- 2 Pet Ritz deep dish pie shells ⓘ
- 12 oz. can evaporated skim milk
- 1 can condensed cream of mushroom or broccoli soup ⓘ
- 5 beaten eggs ⓘ
- 1 tsp. garlic powder ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. herb blend or Mrs. Dash, McCormick parsley blend
- 1 box chopped broccoli (cooked without water) ⓘ
- 1 box cauliflower (cooked without water) ⓘ
- 2 large carrots, finely chopped ⓘ
- 4 oz. shredded taco cheese ⓘ
Instructions
- Bake the pie shells at 400°F for 6 minutes.
- In a mixing bowl, combine evaporated skim milk, condensed cream of mushroom or broccoli soup, and beaten eggs; mix well.
- Add chopped broccoli, cauliflower, finely chopped carrots, shredded taco cheese with Parmesan, chopped pimentos, garlic powder, salt, and herb blend; mix until evenly combined.
- Distribute the mixture evenly over the two prepared pie shells.
- Bake at 350°F for 50 minutes until set and golden.
Nutrition & Diet Analysis (per serving)
455
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).