Garden Vegetable Quiche With a Cream Cheese Crust

Garden Vegetable Quiche With a Cream Cheese Crust created by KateL

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.

Ready In:
1hr 20mins
Yields:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@breezermom
Contributor
@breezermom
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. GibbyLou
    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.
    Reply
  2. KateL
    Wonderful quiche, DH flip-flopped from his initial apprehension and got seconds and thirds! The crust was very easy and delicious for a pastry-challenged chef like me. I could not find my 10" pie plate/flan plate, so I used a 9" pie plate, using all the crust, all the cheese, all the veggies. My milk had spoiled so I used half and half, and mixed it with the 3 eggs. While pouring over the other ingredients, I stopped when the level neared the top; I had over 1/2 cup of liquid to discard. The end result was a "solid" rather than "creamy" quiche, which turned DH into this recipe's biggest cheerleader. The flavors were incredible! Next time I might try it with Smoked Applewood Swiss cheese because we love that flavor. This goes into my "Best of 2013" and "A1 Rotation" cookbooks! Made for Please Review My Recipe.
    Reply
  3. KateL
    Garden Vegetable Quiche With a Cream Cheese Crust Created by KateL
    Reply
  4. KateL
    Garden Vegetable Quiche With a Cream Cheese Crust Created by KateL
    Reply
  5. KerfuffleUponWincle
    Garden Vegetable Quiche With a Cream Cheese Crust Created by KerfuffleUponWincle
    Reply
see 5 more icons / navigate / navigate-down
Advertisement