Name: Fresh Vegetable Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 pie, 8 serving(s)
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

Recipe by Chef #1467880

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From Bicycling magazine

Ready In:: 55mins
Serves:
Yields:
Units:

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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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