Vegetarian quiche

Delight in a scrumptious vegetarian quiche made with flaky puff pastry and filled with a medley of fresh vegetables like mushrooms, carrots, zucchini, broccoli, and scallions. Combined with eggs, milk, and a generous sprinkle of parmesan cheese, this quiche is perfect for a hearty breakfast, brunch, or light dinner. Easy to prepare and packed with nutrients, it's a delicious way to enjoy your greens!

  • 24 Feb 2025
  • Cook time 55 min
  • Prep time 15 min
  • 4 Servings
  • 10 Ingredients

Vegetarian quiche

Vegetarian quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This recipe combines a variety of fresh vegetables like mushrooms, carrots, zucchini, and broccoli, with a creamy egg mixture and a flavorful Parmesan cheese topping. The use of puff pastry adds a delightful flaky crust, making each bite irresistible. Whether you're entertaining guests or enjoying a cozy meal at home, this vegetarian quiche is sure to impress.

Ingredients:

2 sheets puff pastry
500g
1 tbsp olive oil
14g
1/2 cup mushrooms
120g
2 carrots
120g
2 zucchini
400g
16 oz broccoli
450g
1 cup scallions
50g
5 eggs
250g
3/4 cup milk (1% fat)
180g
1 cup grated parmesan cheese
80g

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface. Line a 9-inch (23 cm) round tart/quiche pan with the puff pastry, pressing it into the edges and trimming any excess. Prick the bottom of the pastry all over with a fork to prevent it from puffing up too much during baking.
3. Blind Bake Pastry: Place a piece of parchment paper over the pastry and fill it with pie weights or dried beans. Bake in the preheated oven for about 10 minutes. Remove the parchment paper and weights, and bake for another 5 minutes until the pastry is lightly golden. Remove from the oven and set aside.
4. Cook Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped mushrooms, grated carrots, grated zucchini, and chopped broccoli. Cook, stirring occasionally, until the vegetables are soft and the moisture has evaporated, about 10-12 minutes. Add the chopped scallions and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly.
5. Prepare Egg Mixture: In a large bowl, whisk together the eggs and milk until well combined. Stir in the grated Parmesan cheese.
6. Combine and Pour: Add the cooked vegetable mixture to the egg mixture and stir until everything is evenly combined. Pour this mixture into the pre-baked pastry shell, spreading it out evenly.
7. Bake Quiche: Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
8. Cool and Serve: Let the quiche cool in the pan for about 10-15 minutes before slicing. Serve warm or at room temperature.

Tips:

- For a crispier crust, pre-bake the puff pastry sheets for 5-7 minutes before adding the filling.

- Ensure all the vegetables are evenly diced to help them cook uniformly and fit well within the quiche.

- Use a variety of fresh, seasonal vegetables to customize the quiche to your taste and what’s available.

- If you prefer a richer quiche, you can substitute the 1% milk with whole milk or even half-and-half.

- Allow the quiche to cool for 10-15 minutes after baking to let it set before slicing.

- Store any leftovers in an airtight container in the refrigerator for up to three days and reheat in the oven or microwave as needed.

Your vegetarian quiche is now ready to be enjoyed! The combination of fresh vegetables, creamy eggs, and savory Parmesan cheese baked in a flaky puff pastry crust makes for a delightful and nutritious meal. Serve it warm or at room temperature, and consider adding a side salad for a complete and satisfying dish. This quiche can also be made ahead and stored in the refrigerator for a convenient and delicious option during the week.

Nutrition Facts
Serving Size540 grams
Energy
Calories 980kcal49%
Protein
Protein 30g20%
Carbohydrates
Carbohydrates 80g22%
Fiber 7g18%
Sugar 10g10%
Fat
Fat 66g76%
Saturated 13g43%
Cholesterol 280mg-
Vitamins
Vitamin A 450ug50%
Choline 270mg49%
Vitamin B1 0.66mg55%
Vitamin B2 1.09mg84%
Vitamin B3 7mg46%
Vitamin B6 0.56mg33%
Vitamin B9 230ug58%
Vitamin B12 1.19ug50%
Vitamin C 120mg139%
Vitamin E 1.95mg13%
Vitamin K 140ug121%
Minerals
Calcium, Ca 360mg27%
Copper, Cu 0.40mg45%
Iron, Fe 6mg52%
Magnesium, Mg 90mg21%
Phosphorus, P 520mg41%
Potassium, K 1100mg32%
Selenium, Se 63ug120%
Sodium, Na 840mg56%
Zinc, Zn 3.55mg32%
Water
Water 360g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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