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    You are in: Home / Recipes / Mediterranean Vegetable Quiche Recipe
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    Mediterranean Vegetable Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    ellie_'s Note:

    This recipe leads easily to adaptations by changing the vegetables depending what is in the market, in the garden or in the fridge. Recipe source: Farmer's Market flyer

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    Serves: 8-10


    9-inch ...

    Units: US | Metric


    1. 1
      Preheat oven to 375-degrees F.
    2. 2
      Clean and chop all vegetables to bite size pieces.
    3. 3
      In a large skillet over medium heat saute the onions in half of the olive oil or butter until translucent. Stir in mushrooms and saute for 3-5 minutes longer, season with salt and pepper. Set aside.
    4. 4
      In a seperate skillet saute the zucchini and asparagus in the remaining oil or butter (1 tablespoon). Cook until tender. When vegetables have cooled squeeze out all excess moisture.
    5. 5
      In a mixing bowl beat eggs, nutmeg, salt and pepper and half and half together.
    6. 6
      In a partially baked 9-inch pie crust or crust fitted in a quiche pan, spread onion/mushroom mixture on bottom of crust, then add asparagus/zucchini mixture and then the goat cheese. Finally pour in the egg mixture.
    7. 7
      Bake for 25-35 minutes or until cooked and top is set.
    8. 8
      Place quiche under broiler very briefly to brown.

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    Ratings & Reviews:

    • on August 12, 2007


      Yummy! Beautiful quiche with a wonderful flavor, BUT the vegetables and custard were enough for four pies. I will make this again but I will use half of the veg and use only 1 cup of half and half. I'm estimating that this will make 1 9-inch deep-dish quiche.

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


    Nutritional Facts for Mediterranean Vegetable Quiche

    Serving Size: 1 (255 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.5
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 10.7 g
    Cholesterol 118.4 mg
    Sodium 291.7 mg
    Total Carbohydrate 19.8 g
    Dietary Fiber 2.4 g
    Sugars 4.3 g
    Protein 10.8 g

    The following items or measurements are not included:

    roasted peppers

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