Fresh Vegetable Quiche
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From Bicycling magazine
- Ready In:
- 55mins
- Serves:
- Yields:
- Units:
ingredients
- 2 tablespoons olive oil
- 4 cups vegetables, cut into bite-sized pieces (onion, broccoli, eggplant, zucchini, mushrooms, etc.)
- 1 1⁄2 teaspoons salt
- 1 teaspoon white pepper, finely ground
- 1 tablespoon tarragon, fesh and finely sliced
- 4 eggs
- 1⁄2 cup heavy cream
- 1 cup half-and-half
- 1⁄3 lb low-fat cheddar cheese, grated
- 4 slices bacon
directions
- Preheat oven to 350 degrees.
- Heat the olive oil in a pan.
- Saute the begetables (onions first if you use them) until they become tender.
- Season with salt and pepper.
- Remove from heat, mix in tarragon and set aside.
- Beat the eggs, cream and half and half together until well mixed.
- Place the piecrust in a pie dish.
- Sprinkle half the cheese onto the piecrust, follwed by the vegetables and the remainder of the cheese.
- Pour egg mixture over filling.
- Place quice on a cookie sheet on your oven's middle rack.
- Bake for 35 to 45 minutes until the center of the quice no longer jiggles.
- Remove the quiche from the oven and let it cool for 5 minutes before you slice it.
- Tip: If the quiche is watery, it is overcooked; adjust your cooking time.
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