Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This large vegetable quiche is ideal for a "meatless" dinner or lunch.

Ingredients Nutrition


  1. Preheat oven to 375-degrees F.
  2. Roll out pastry to fit 10-inch quiche pan.
  3. Melt butter or margaine in skillet.
  4. Add onions, garlic and mushrooms to pan and cook 8-10 minutes or until soft.
  5. Add flour, 1/2 teaspoon cayene pepper, salt and basil to pan and cook for an additional 3-5 minutes.
  6. Remove from heat and set aside.
  7. Beat eggs with half and half (or light cream and milk), 1 cup cheese and carrots.
  8. Add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine.
  9. Slice 5 asparagas spears into 1-2" pieces.
  10. Lay asparagas pieces on the bottom of pie shell.
  11. Pour filling (cheese/egg/carrot mixture) over asparagas in pie shell.
  12. Crimp edges on pie shell (if not done previously) and place pie pan on cookie sheet.
  13. Bake for 20 minutes.
  14. Remove from oven.
  15. While quiche is baking slice remaining aspasagas spears into 1-2" slices or leave 5" long for decorative design.
  16. Arrange tomato slices and asparagas pieces on top of quiche in a wagon-wheel pattern or other attractive pattern.
  17. Bake an additional 20-30 minutes or until quiche is firm to the touch and knife comes out clean.
  18. Sprinkle with remaining 1/2 cup shredded cheese and parsley.
  19. Bake 10 minutes.
  20. Remove from oven.
  21. Let cool (5-10 minutes) before slicing.
  22. Garnish with parsley sprigs, if desired.
Most Helpful

I made this last night..and it was WONDERFUL! The flavors are really good. I served with a spinach salad, so we REALLY got our veggies in! Thumbs up from everyone who ate.

I'mNotHere July 11, 2003

I made this for Sunday brunch and my family enjoyed a delightful treat. I didn't see where to add the 2nd 1/2 teaspoon of cayenne so I added it to the egg mixture. Otherwise, your instructions were very detailed and easy to follow. I chose to use fresh basil and half-n-half. The end result was an incredible tasting, fluffy textured, colorful, hearty quiche. I can't remember when I have had any better. Thanks and best of luck to you.

Gail Blue Eyes July 02, 2003

so yummy! I used red peppers and broccoli instead of carrots. Too much egg for 9" pie crust.

Outdoorsy May 09, 2011