Prep 20 mins
Cook 1 hr
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.
- 236.59 ml all purpose flour
- 118.29 ml butter, softened
- 85.04 g package cream cheese, softened
- 118.29 ml mushroom, diced
- 118.29 ml green pepper, diced
- 118.29 ml zucchini, diced
- 1 small onion, diced (no more than 1/4 cup)
- 1 small carrot, scraped and diced
- 4.92 ml garlic, minced
- 29.58 ml butter, melted
- 4.92 ml paprika
- 2.46 ml salt
- 1.23 ml pepper
- 236.59 ml muenster cheese, may substitute mozzarella (4 oz)
- 3 eggs
- 236.59 ml milk
- 44.37 ml onions, chopped
- 14.79 ml butter
- 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).
- 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.
- 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.
- Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
- 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.
- Let stand 5 minutes before serving.
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.
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]
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.