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!
- 23 Apr 2025
- Cook time 55 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
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:
Instructions:
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 Size | 540 grams |
| Energy | |
| Calories 980kcal | 49% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 7g | 18% |
| Sugar 10g | 10% |
| Fat | |
| Fat 66g | 76% |
| Saturated 13g | 43% |
| Cholesterol 280mg | - |
| Vitamins | |
| Vitamin A 450ug | 50% |
| Choline 270mg | 49% |
| Vitamin B1 0.66mg | 55% |
| Vitamin B2 1.09mg | 84% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 1.19ug | 50% |
| Vitamin C 120mg | 139% |
| Vitamin E 1.95mg | 13% |
| Vitamin K 140ug | 121% |
| Minerals | |
| Calcium, Ca 360mg | 27% |
| Copper, Cu 0.40mg | 45% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 520mg | 41% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 63ug | 120% |
| Sodium, Na 840mg | 56% |
| Zinc, Zn 3.55mg | 32% |
| 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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