Garden Vegetable Quiche
A savory vegetable quiche featuring a flaky pastry crust filled with fresh vegetables, melted cheese, and a creamy egg custard. Perfect for brunch, lunch, or dinner, it offers a delightful combination of flavors and textures that appeal to vegetarians and anyone seeking a hearty, flavorful meal.
Ingredients
- 1 cup all-purpose flour ⓘ
- 1/2 cup margarine ⓘ
- 1 (3 oz.) package cream cheese ⓘ
- 1/2 cup diced fresh mushrooms ⓘ
- 1/2 cup diced green pepper ⓘ
- 1/2 cup diced zucchini ⓘ
- 1 small onion, diced ⓘ
- 1 small carrot, diced ⓘ
- 1 teaspoon garlic, minced ⓘ
- 3 tablespoons margarine ⓘ
- 1 teaspoon paprika ⓘ
- 1 cup mozzarella cheese ⓘ
- 3 eggs ⓘ
- 1 cup milk ⓘ
- 3 tablespoons chopped onion ⓘ
Instructions
- Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended.
- Shape into a ball.
- Cover and chill for 30 minutes.
- Saute mushrooms, green pepper, zucchini, onion, carrot, and garlic in 2 tablespoons margarine until vegetables are crisp-tender.
- Remove from heat; stir in paprika, salt, and pepper. Set aside.
- Pass the chilled pastry evenly on the bottom and sides of a 10-inch pie plate.
- Sprinkle mozzarella cheese over the bottom of the shell.
- Spoon the sautéed vegetables evenly over the cheese.
- Combine eggs and milk in a medium bowl; beat with a wire whisk.
- Pour the egg mixture over the vegetables.
- Saute chopped onion in 1 tablespoon margarine until tender; drain and sprinkle over the quiche.
- Bake, uncovered, at 350°F for 40 to 45 minutes or until set and lightly browned.
- Let stand 5 minutes before serving.
Tips & Substitutions
For a flakier crust, ensure your margarine and cream cheese are well-chilled before mixing. You can substitute the zucchini with spinach or kale for a different flavor profile. If you prefer a richer taste, consider using butter instead of margarine. Adding herbs like thyme or basil can elevate the flavor of the sautéed vegetables.
Serving Suggestions
Serve the Garden Vegetable Quiche warm or at room temperature. It pairs beautifully with a fresh garden salad or roasted potatoes for a complete meal. Consider offering a light vinaigrette on the side to enhance the flavors. This dish is perfect for brunch or as a light dinner option.
Storage & Reheating
To store leftovers, cover the quiche tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave slices, but be mindful of sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Vegetable Quiche contains roughly 458 calories, with 14g protein, 58g carbohydrates, and 23g fat. It is an excellent source of vitamin A (98% of the Daily Value), iron (49% of the Daily Value), and dietary fiber (46% of the Daily Value). Note that it is relatively high in sodium, at 1338mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the quiche crust ahead of time?
Yes, you can prepare the crust a day in advance. Once shaped into a ball, cover it with plastic wrap and refrigerate. When ready to use, roll it out and proceed with the recipe as directed.
What can I substitute for eggs in this recipe?
For a dairy-free version, try using unsweetened almond milk or soy milk in place of regular milk. Just ensure the cheese is also dairy-free.
How can I tell when the quiche is done baking?
The quiche is set and ready when the center is slightly jiggly but not liquid. It should also be lightly browned on top. A toothpick inserted into the center should come out clean. Allowing it to rest for 5 minutes before slicing will help it hold its shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).