Garden Vegetable Quiche With a Cream Cheese Crust
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
- 1 cup all purpose flour
- 1⁄2 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1⁄2 cup mushroom, diced
- 1⁄2 cup green pepper, diced
- 1⁄2 cup zucchini, diced
- 1 small onion, diced (no more than 1/4 cup)
- 1 small carrot, scraped and diced
- 1 teaspoon garlic, minced
- 2 tablespoons butter, melted
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup muenster cheese, may substitute mozzarella (4 oz)
- 3 eggs
- 1 cup milk
- 3 tablespoons onions, chopped
- 1 tablespoon 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.
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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
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