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    You are in: Home / Recipes / Garden Vegetable Quiche With a Cream Cheese Crust Recipe
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    Garden Vegetable Quiche With a Cream Cheese Crust

    Garden Vegetable Quiche With a Cream Cheese Crust. Photo by KateL

    1/4 Photos of Garden Vegetable Quiche With a Cream Cheese Crust

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    breezermom's Note:

    This quiche is so full of goodness it can be dinner! Equally good at a brunch. This recipe is fabulous to use up those bits of veggies that I always seem to be accumulating.....anyone else have that problem? The cream cheese crust is a bonus! From Spice and Spirit cookbook. Chill time for pastry isn't included in the prep time, since you can do this while making the rest of the recipe.

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    Ingredients:

    Yield:

    10 inch ...

    Units: US | Metric

    Crust

    Quiche

    Topping

    Directions:

    1. 1
      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. (You can do this while you chop veggies and saute them).
    2. 2
      Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
    3. 3
      Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
    4. 4
      Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
    5. 5
      Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
    6. 6
      Let stand 5 minutes before serving.

    Ratings & Reviews:

    • on October 13, 2012

      55

      Very tasty ~ very easy crust! I substituted chopped broccoli florets for the green pepper, used smoked paprika, and mozzarella cheese, but otherwise made the recipe as written. Served this quiche with a fresh peach/Gorgonzola salad. Tagged for Fall Photo Tag, 2012.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2011

      55

      There were 4 of us for breakfast the day I made this quiche, & except for omitting the mushrooms, I went right down the list of ingredients! Very, very flavorful & satisfying! Another time I might even add a few more veggies just 'cause I'd want to! Thanks for sharing the recipe! [Made & reviewed in Newest Zaar recipe tag]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2014

      55

      This was a scrumptious dinner for us. I've never made a crust before, but this turned out well and it was tasty to boot. I was wondering if you could taste the cream cheese in the crust, so I took a bite of crust by itself. You can taste the cream cheese and it made me want more. I could see using this as a side dish or as an appetizer. Thanks for sharing. Made for Best of 2013 Cookbook Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Garden Vegetable Quiche With a Cream Cheese Crust

    Serving Size: 1 (1203 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2757.8
     
    Calories from Fat 1936
    70%
    Total Fat 215.1 g
    330%
    Saturated Fat 128.8 g
    644%
    Cholesterol 1129.9 mg
    376%
    Sodium 3645.0 mg
    151%
    Total Carbohydrate 135.8 g
    45%
    Dietary Fiber 9.7 g
    38%
    Sugars 15.9 g
    63%
    Protein 77.1 g
    154%

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