Vegetable Cheddar Quiche

Vegetable Cheddar Quiche is a Mediterranean recipe that serves 8. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 280 calories, 7g of protein, and 22g of fat. It works best as a hor d'oeuvre, and is done in around 1 hour and 15 minutes. 2 people were impressed by this recipe. This recipe from Foodista requires onions, pepper, cilantro, and mushrooms. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Similar recipes include Roasted Vegetable Cheddar Quiche, Mixed Vegetable Quiche with Cheddar and Parmesan, and Roasted Vegetable Quiche with Spinach and Sharp Cheddar.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 375.
2. Unroll pie crust and place into pie plate, crimp edges and set aside.
3. Cook vegetables and garlic in frying pan over medium heat on stove top for about 5 minutes until tender stir occasionally.
4. Add salt, pepper and cayenne pepper while cooking. After vegetables are tender, remove pan from the heat and set aside to cool.
5. In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth.
6. Once vegetables have cooled, add them to the egg mix.
7. Add the cheese as well and then pour the mixture into the pie crust.
8. Top with the 3 tbs of grated parmesan cheese.
9. Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly! The top should be golden brown.
10. Let quiche stand for 10 minutes before cutting to serve.
11. Garnish with cilantro

 

Step by step:

1. Preheat oven to 37

2. Unroll pie crust and place into pie plate, crimp edges and set aside. Cook vegetables and garlic in frying pan over medium heat on stove top for about 5 minutes until tender stir occasionally.

3. Add salt, pepper and cayenne pepper while cooking. After vegetables are tender, remove pan from the heat and set aside to cool.In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth. Once vegetables have cooled, add them to the egg mix.

4. Add the cheese as well and then pour the mixture into the pie crust. Top with the 3 tbs of grated parmesan cheese.

5. Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly! The top should be golden brown.

6. Let quiche stand for 10 minutes before cutting to serve.

7. Garnish with cilantro

Nutrition Information:

covered percent of daily need