To 10 quiche recipes

When I was asked to list my favorite quiche recipes I was surprised to find that I’d actually already published 40 of my quiche recipes on the site.

I love experimenting with different ingredients when I bake a quiche. I only share my successful recipes with you, so in a way all the recipes on this site are my favorites. I’m really enjoying sharing my quiche recipes with you.

It’s been quite hard to pick my top 10 quiche recipes and this list may change as I experiment and add new recipes. For many the recipes below I also provide several variations to the basic recipe.

My Top 10 Quiche Recipes

Vegetable quiche

Vegetable quiche is my all-time favorite quiche. Frankly I often make a quiche using whatever vegetables happen to have at hand. Very rarely have I had a vegetable quiche that didn’t turn out delicious.

This is my favorite vegetarian quiche recipe but do experiment around the basic recipe provide.

Link: Vegetable quiche recipe

Cheese quiche

This is my favorite cheese quiche recipe. Cheese is a great source of vitamins and this quiche tastes fantastic. I’ve also included instructions for using nutritional yeast in the recipe as a substitute for cheese.

Link: Cheese quiche recipe

Mushroom quiche

Mushrooms go well with just about anything and they are of my favorite ingredients for making quiche. I really like the texture that mushrooms add. Mushrooms make a great alternative to meat. These mushroom quiche recipes are very versatile and easy to make.

Link: Mushroom quiche recipe

Asparagus quiche

Asparagus is nutrient rich and delicious. This is a quick and easy recipe for delicious Asparagus quiche. This also includes advice on choosing and storing Asparagus.

Link: Asparagus quiche recipe

spinach

Spinach quiche

You can use either fresh or frozen spinach in this quick and easy recipe. Everyone knows that spinach is good for you making a great ingredient to use in a quiche.

Link: Spinach quiche recipe

Mini quiche

Mini quiche’s are fun and so versatile. There are great for snacks and children’s lunch packs. This is my recipe for quick and easy mini quiche, but the only real difference is that many quiche’s are made using small tins instead of pie dishes.

Link: Mini quiche recipe

Crustless quiche

I love crustless quiche for a change and also because crustless quiche is low in fat and low in calories. The great thing about crustless quiche is that you get great tasting quiche but with far fewer calories.

Link: Crustless quiche recipe

Broccoli quiche

This is my favorite broccoli quiche recipe .Most people love broccoli and is rich in vitamins A and C. Broccoli is also a good source of fibre and calcium.

Link: Broccoli quiche recipe

Breakfast quiche

Breakfast quiche can be prepared ahead of time and eaten hot or cold. It makes a great alternative to meat for breakfast or brunch.

Link: Breakfast quiche recipe

Do let me know what your favorite quiche recipeis in the comments section below.

Regards,
Jackie

VegetarianQuiche.com

low fat quiche receipe

Almost any vegetarian quiche could be considered a low fat quiche recipe. Without additional fat from meat, vegetarian quiches automatically cut down on fat and subsequent calories.

Quiches are nutritional to eat, easy to prepare, convenient, and very versatile.

There are several ways to lower the fat content even further in vegetarian quiche however. By simply substituting or omitting ingredients, you do not have to necessarily alter the great flavor.

Easiest way to make a low fat quiche

The easiest way to make regular quiche into a low fat quiche recipe, is to omit the crust.

Crustless quiche is just as good to eat, yet with less fat, and fewer calories. Crustless quiche recipes are also great to make as mini-quiches. They can be made ahead of time, frozen, and served as snacks, or appetizers. The crust is not necessary to hold the shape together, so the crust is not always necessary.

Other ways to reduce the fat

The use of egg whites or egg substitutes can also lower the fat content of quiche.

If you want a crust, try a brown rice crust using egg white, and use fewer eggs in the filling.

Using low fat, or reduced fat cheeses will also cut down fat content. If the recipe calls for milk, use skimmed milk. A good cream alternative is evaporated milk. It gives the body and flavor closest to rich cream, yet has less fat.

As with any type of food, the easiest way to cut down on fat is to eat less. Serving smaller portions of any type of quiche will reduce fat. Mini-quiches are also nice to serve with salads and fruit. Limiting portion size and number of servings is difficult however, when the quiche is so good. These are just a few ways to cut down on fat by using a low fat quiche recipe, substituting ingredients, and using some restraint on portion size.

Below are 3 of the best low fat quiche recipes.

Low Fat Broccoli And Cheddar Cheese Quiche

Ingredients:

9-inch pie plate

cooking spray

5 cups broccoli florets (bite sized)

2 cloves garlic (minced)

½ cup onion (thinly sliced vertically)

1 teaspoon olive oil

2 tablespoons fresh parsley (chopped)

salt and pepper to taste (1/4-1/2 teaspoons)

1/8 teaspoon ground nutmeg

2 teaspoons Dijon mustard

4 egg whites (lightly beaten)

1 cup reduced fat cheddar cheese (shredded)

1 tablespoon Parmesan (fresh and grated)

1 ¼ cups nonfat milk

2 eggs (lightly beaten)

Directions:

Spray a9-inch pie plate with cooking spray, and preheat oven to 350 degrees.

In large skillet, heat oil on medium heat.

Add garlic and onion, sautéing 1-2 minutes.

Add broccoli and saute an additional 2 minutes. Spread broccoli mixture into the pie plate.

In a large bowl, combine 4 lightly beaten egg whites and 2 lightly beaten eggs, cheddar cheese, mustard, salt and pepper, parsley, and nutmeg, stirring thoroughly.

Pour mixture over broccoli mixture. Sprinkle with grated Parmesan cheese. Bake at 350 degrees for 40 minutes, or until golden brown, and center is set.

Allow to cool for 5 minutes before serving.

This recipe serves 8, and preparation time is 10 minutes before baking.

This low fat quiche recipe does not taste as though you have scrimped on ingredients at all.

Crustless Mushroom Quiche

Ingredients:

9-inch pie plate

non-stick cooking spray

1 medium onion (diced)

2 cups mushrooms (sliced)

10 ounces frozen spinach (thawed, drained, and chopped)

2 cups skimmed milk

8 egg whites (lightly beaten)

¼ cup plain bread crumbs

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon black pepper (freshly cracked)

¼ cup Parmesan cheese (freshly grated)

Directions:

Preheat oven to 350 degrees. In large skillet, saute mushrooms and onion in 2-3 tablespoons water until almost tender.

Add well-drained spinach, and cook on medium-low heat until all moisture is evaporated (about 5 minutes). Add bread crumbs, and stir.

Place mixture into pie plate coated with cooking spray. In medium bowl, combine remaining ingredients and mix thoroughly.

Pour into pie plate and bake at 350 degrees for 35-45 minutes or until center is set.

Allow to cool for 5 minutes before serving.

This recipe is also very good to make low fat, mini-quiche appetizers.

Served with salad and fruit, this low fat quiche recipe makes a delicious and very nutritional meal.

Low Fat Chickpea Quiche

Ingredients:

9-inch pie crust of choice

15 ounce can of chickpeas

½ cup skimmed milk

3 egg whites (well-beaten)

2 tablespoons flour

½ cup onion (diced)

½ cup low fat cheddar cheese (shredded)

Directions:

Preheat oven to 400 degrees. Bake crust for 7 minutes at 400 degrees.

Remove crust and reduce oven temperature to 350 degrees. In blender, puree chickpeas, skimmed milk, and egg whites.

Add flour until consistency allows pouring, but not too fluid. Pour mixture into medium bowl and add onion, stirring thoroughly.

Pour mixture into partially baked pie crust, and sprinkle with low fat cheddar cheese.

Bake at 350 degrees for 35-40 minutes or until golden brown, and firm in the center. Allow to cool a few minutes before serving.

This low fat quiche recipe serves 6-8, and the chickpeas offer a nutty, buttery taste while low in fat. Chickpeas are also a great source of protein, and add texture to the quiche.

Regards,
Jackie

VegetarianQuiche.com

More Great Quiche Recipes for you to try:

Spinach Quiche Recipes

Crustless Quiche Recipes

The Free Dictionary: A piece of bread consisting mostly of the hard outer portion. →

gluten free quiche

Below are two of my best quiche recipes using almond flour as a crust in one, and potatoes in the other.

Gluten Free Vegetable Quiche with Potato Crust

Potato Pie Crust Ingredients:

9-inch pie plate

½ very thinly-sliced potato

2 teaspoons safflower, or olive oil

Dash of sea salt to taste

Directions For Potato Pie Crust:

Brush the pie plate with a small amount of oil.

Saute the potatoes until light golden brown in the remaining oil in a skillet.

Line the pie plate with the potato slices, forming a crust.

Quiche Ingredients:

½ thinly-sliced, medium onion

2 Tablespoons olive oil

1 Cup mushrooms, thinly sliced

1 cup broccoli (sliced into small spears)

1 cup fresh spinach (uncooked)

¼ cup roasted red peppers, finely chopped

1 clove thinly-sliced garlic

3 large eggs or 3 ½ EnerG egg replacer (whisked)

½ cup almond or rice milk

4 ounces goat cheese

1/2-1 teaspoon sea salt to taste

Dash of nutmeg (optional)

Quiche Directions:

Saute garlic, mushrooms and onion in oil.

Add roasted red peppers, broccoli, and spinach to mixture and set aside.

Mix eggs, milk, salt, goat cheese, and nutmeg in blender, until smooth consistency.

Pour over potato crust, and bake at 350 degrees for approximately one hour, or until center of the quiche filling is firm.

This recipe serves 4-6, and is great when served with a salad, or fruit cup.

Mushroom and Broccoli Quiche with Gluten Free Almond Crust

Almond Crust Ingredients:

9-inch pie plate

1 ½ cups blanched almond flour

½ teaspoon baking soda

½ teaspoon salt

¼ cup olive oil

1 tablespoon water

Almond Crust Directions

In a large bowl, combine almond flour, baking soda, and salt.

Stir in olive oil and water, until combined thoroughly.

Press mixture into 9-inch pie plate.

Bake at 350 degrees for 15 minutes, or until golden brown.

Remove from oven, cooling completely before adding quiche filling.

Quiche Filling Ingredients:

1 thinly-sliced medium onion

2 cups chopped broccoli

¼ cup sun-dried tomatoes

1 clove minced garlic

1 cup mushrooms (thinly sliced)

2 Tablespoons olive oil

4-5 ounces goat cheese

3 large eggs (whisked)

Directions For Quiche Filling:

Heat oil in a large skillet using medium heat.

Saute onion in oil until translucent (3 minutes).

Add remaining vegetables, sautéing until soft (6-8 minutes). In large bowl, combine goat cheese and eggs.

Stir in the vegetable mixture and salt to taste. Pour into crust.

Bake at 350 degrees for 30-35 minutes until edges are slightly browned. Let cool for 10-20 minutes before serving.

This recipe serves 6-8 and has a great taste. It can be served with salad, soups, and fruit.

More Gluten Free Quiche Recipes

With only a few adjustments to common quiche recipes, a delicious gluten free quiche can be made. A very simple way to make quiche gluten free is to omit the crust. If you enjoy the pastry however, there are many alternatives ingredients that you cna use..

Any of the following alternative ingredients can be used to replace regular flour in your quiche crust.

Alternative Gluten Free Ingredients For Quiche Crusts

Brown, White Rice, Potatoes

Rice Flour

Sorghum Flour

Soy Flour

Buckwheat

Coconut Flour

Millet Flour

Nut Meals And Flours (almond, cashew, chestnut, pecan, and walnut)

Potato Flour (also used as a thickener)

Potato Starch

Quinoa Flour

Whether you want a pastry crust, or a potato or rice crust, these alternative gluten free ingredients work beautifully with quiche ingredients. Gluten free quiche recipe are easy to find, or you may create a recipe of your own.

Gluten And Its Potential Adverse Effects

It is estimated that 1 in every 133 people suffer from gluten intolerance symptoms.

Gluten is not harmful to everyone. Most people are not effected by gluten at all, but those who are may find they have to avoid Gluten in their diet.

Gluten is a protein composite made of different proteins in the triticeae family. The triticeae family includes grassy grains, and cereal grains. Gluten may trigger gluten intolerance symptoms, and cause gastrointestinal symptoms for those with celiac disease. Gluten can prohibit food nutrient absorption in the small intestine. Gluten fragments and toxins may then pass through the intestinal wall, into the bloodstream. Some common symptoms may be abdominal bloating and pain, gastrointestinal disorders, or anemia.

Gluten provides the chewy texture in baked goods. Gluten also traps carbon dioxide that is produced during fermentation of dough, helping the dough to rise. It provides the light, flaky quality of crusts. Gluten also helps dough to retain its shape. Gluten free baking crumbles more, and may not be as light. Some of the grassy grains and cereals including gluten are:

Barley

Wheat

Rye

Bulgur Wheat

Durum

Eikorn

Farro

Graham

Kamut

Semolina

Spelt

Triticale

Regards,
Jackie

VegetarianQuiche.com

More Great Quiche Recipes for you to try:

Spinach Quiche Recipes

Crustless Quiche Recipes

Vegan Quiche

Tofu is a great substitute for the egg base. Soy, almond, and rice milks are used instead of whole milk, and you can be creative with your choice of vegetables.

Vegan cheese and nutritional yeast

Quiche is great with cheeses, and cheese also helps to hold it together. Vegan cheeses are available, but nutritional yeast, which imitates the taste of cheese, is a good option also. The bright yellow flakes can be used to sprinkle onto dishes for an additional cheese flavor. Using nutritional yeast and blanched almonds ground together, can also mimic Parmesan cheese flavor in dishes.

Versatility is one great quality of quiche, and simplicity is another. The vegan quiches below can also be made ahead of time and frozen.

Quiche can also be made in muffin tins, as mini-quiches to serve as appetizers.

Quiche can be served hot or cold, and is always nutritional. Considered a main meal, it can also be served with salads and fruit. Below are some great vegan quiche recipes using various ingredients to substitute for dairy products and eggs. Try them, and create one of your own.

Vegan Broccoli Quiche

Vegan Broccoli Quiche

Ingredients:

9-inch pie plate

1 vegan pie Crust or puff pastry dough

1 cup yellow onion (finely chopped)

4 large cloves garlic (finely chopped)

4 ounces vegan bacon (chopped)

3 Tablespoons olive oil (divided)

¼ teaspoon red pepper flakes

1-2 teaspoons salt to taste (divided)

2 cups fresh broccoli (rinsed, and cut into bite-sized florets)

1 pound firm silken tofu (well-drained)

1 Tablespoon tahini

2 Tablespoons lemon juice

1 Tablespoon rice vinegar

1 8-ounce package vegan cheese of choice

Directions:

Prepare vegan pie crust or puff pastry according to instructions. Let pie crust cool completely before filling.

In a large skillet, heat 2 Tablespoons of olive oil over medium heat.

Add onions, and cook until lightly caramelized (6-8 minutes).

Add remaining oil, garlic, red pepper flakes and salt, cooking until the garlic releases its fragrant aroma (additional 4-5 minutes).

Remove from heat, and transfer mixture to a large bowl, and set aside.

Steam broccoli for 3-5 minutes, or until bright green, and lightly crisp. Toss with the onion and garlic, then set aside.

Process tofu, lemon juice, rice vinegar, tahini, and remaining salt in food processor until smooth.

Fold in the broccoli and stir until evenly mixed.

Crumble the vegan cheese into the bottom of the cooled pie crust.

Pour the broccoli  filling on top of the cheese.

Bake at 350 degrees for 45-55 minutes, or until golden brown, and set in the center.

This vegan quiche recipe serves 6, and takes approximately 20 minutes to prepare before baking.

Vegan Mushroom, Pepper and Spinach Quiche Recipe

Wholemeal Pastry Ingredients:

7 ounces wholemeal flour

3 ½ ounces vegan margarine

6 Tablespoons water

Directions For Crust:

In a large bowl, mix flour and margarine.

Cut margarine into flour until it resembles fine breadcrumbs.

Add water, mixing slightly to form dough.

Roll out the dough, or press into a 9-inch pie plate. If consistency is too sticky, add more flour as needed.

Filling Ingredients:

1 medium onion (diced)

2 large cloves garlic (diced)

½ cup diced mushrooms

1 leek (washed, trimmed, and sliced)

1 Tablespoon olive oil

½ cup red pepper (diced)

handful of fresh spinach (torn into bite-sized pieces)

1 Tablespoon fresh thyme

8 scrapes of nutmeg

1 teaspoon black pepper

½ cup vegetable broth or water

3 cups mashed potatoes (pre-made with vegan margarine and salt)

2 Tablespoons nutritional yeast

¼ teaspoon turmeric

pinch of saffron threads (steeped in 1 tablespoon warm water)

1 medium tomato (thinly sliced)

Directions:

Heat oven to 400 degrees.

In a saucepan, heat olive oil on medium heat.

Add garlic, onion, peppers, mushrooms, and leeks. Cook for 8-9 minutes stirring constantly.

Add spinach and broth or water, stirring well. Add nutmeg, and thyme.

Cook for another 5 minutes and set aside. Reheat mashed potatoes.

Add nutritional yeast, turmeric, and saffron (both water and threads) to the potatoes and stir well.

Add vegetables to the mashed potato mixture, stirring thoroughly.

Place filling into pastry, and smooth with a spatula.

Thinly-sliced tomatoes may be added to the top for decoration.

Bake at 400 degrees for 30-35 minutes.

This delicious recipe serves 6, can be made ahead of time, because this vegan quiche recipe is also great eaten cold.

Regards,
Jackie

VegetarianQuiche.com

More Great Quiche Recipes for you to try:

Spinach Quiche Recipes

Crustless Quiche Recipes

Mini Quiche Recipe

vegetable quiche

The following vegetable quiche recipe are highly nutritional, and you can also be very flexible allowing you to be creative.

The basics are the crust, eggs, cream, with the vegetables that you like the best.

It is very easy to be creative with vegetable quiche, because you can use the vegetables that you have on hand, and almost any type of vegetable tastes good in a quiche.

The wonderful thing about quiche is that there is really no rigid recipe that you have to follow. Once you learn the basics, you can experiment, and create your own recipe. I hope these recipes inspire you. Do let me know how you get on in the comments section below.

Quick Vegetable Quiche

This recipe is very quick and easy to make. Additional vegetables may be used as well. This vegetable quiche recipe is very nutritional, and so versatile.

Ingredients:

(two) 8 or 9-inch pie plates

(two) pie crusts of choice

1 small onion (diced)

1 cup broccoli florets (bite sized)

1 cup bell peppers (green, yellow, and red)

4 eggs

1 cup cheddar cheese (shredded)

1 cup evaporated milk

salt and pepper to taste

1/8 teaspoon nutmeg

Directions:

In a large bowl, whisk eggs, and mix in milk, salt, pepper, and nutmeg.

Pour ¼ of mixture into each pie crust.

Place peppers and broccoli, then cheese over mixture.

Pour remaining mixture over vegetables and cheese.

Bake at 375 degrees for 30-40 minutes, or until golden brown and set in the center.

This vegetable quiche recipe serves 8-10.

Double Vegetable Quiche Recipe

Ingredients:

(two) 9-inch pie crusts of choice

½ large onion (diced)

1 small zucchini (thinly-sliced)

½ pound mushrooms (sliced)

1 small squash (sliced)

½ pound asparagus (cut into ½ inch pieces)

1 clove garlic (minced)

2 tablespoons butter

Salt and Pepper (to taste)

1 tablespoon olive oil

4 large eggs

1 cup cottage cheese

1 cup sour cream

2 cups Monterey Jack cheese (shredded)

½ cup Parmesan cheese (grated)

¼ teaspoon Tabasco sauce

2 Tablespoons basil (chopped)

Directions:

In large skillet, heat oil and butter on medium heat.

Add mushrooms, and cook until caramelized (about 3 minutes on each side).

In large bowl, whisk eggs, then stir in cottage cheese, sour cream, Tabasco, and Parmesan cheese.

Stir in well-drained vegetables, then add Jack cheese and basil. Pour into the two unbaked pie crusts.

Bake at 350 degrees for about 45 minutes. The quiches will puff up slightly, and turn golden brown, and firm in the middle.

This recipe serves 12-16 people, and can also be frozen to eat at a later time.

It is very flexible, and you can add or substitute the vegetables that you personally like, or use whatever you have on hand. It is very good both hot and cold.

Vegetable Quiche Recipe With Brown Rice Crust

Ingredients:

9-inch deep-dish pie plate

2 cups cooked brown rice

7 egg whites (divided)

1 cup fat-free evaporated milk

1 tablespoon all-purpose flour

1 cup fresh asparagus (cut into ½ inch pieces)

4 ½ ounces mushrooms (drained and sliced)

¼ cup red onion (finely chopped)

½ cup fresh or frozen corn (thawed and drained)

1/3 cup carrots (finely chopped)

¾ teaspoon dried basil

2 tablespoons fresh parsley (minced)

¼ teaspoon dried oregano

1 cup mozzarella cheese (shredded)

2 tablespoons Parmesan cheese (grated)

1/2-1 teaspoon salt to taste

Directions:

Spray deep-dish pie plate with cooking spray.

In a small mixing bowl, whisk 1 egg white.

Add cooked rice, and stir until blended.

Press into the bottom and sides of the 9-inch deep-dish pie plate.

In a large bowl, whisk flour and milk until smooth.

Whisk in egg and remaining egg whites, then stir in mozzarella cheese, asparagus, carrots, corn, mushrooms, salt, basil, and oregano.

Pour into crust, and sprinkle with Parmesan cheese.

Bake at 375 degrees for 45-50 minutes, or until set in the center. Let stand 10 minutes before cutting.

This recipe serves 6, and is great served with a salad, and a sparkling wine. It is very colorful, and delicious. Preparation is minimal, and the brown rice crust makes it even more nutritional.

Vegetarian diets are usually rich in antioxidants, certain vitamins, and healthy fats, because of the variety of vegetables used in recipes. It is important however, to also fortify those vitamins and minerals which may be lacking from not eating meat products.

Vegetarians may need additional protein, zinc, Iron, and vitamin B12. While some vegetables are iron-rich, it may not be absorbed by the body. Eating foods which are rich in vitamin C along with those foods rich in iron will help the body’s absorption rate. Those vegetables which are high in iron are dark, leafy vegetables, broccoli, peas, and lentils. Those vegetables rich in vitamin C are dark leafy vegetables, asparagus, green and red peppers, peas broccoli, squash, cauliflower, and Brussels sprouts.

Foods which add protein to the diet are wheat, nuts, and legumes. Foods containing zinc are soybeans, cashews, and sunflower seeds. Soy milk is a good source for vitamin B12. If you make a vegetable quiche recipe as the main course, serve a salad topped with nuts, along with a fruit cup, then you will be guaranteed to have a well-balanced meal.

Regards,
Jackie

VegetarianQuiche.com

More Great Quiche Recipes for you to try:

Spinach Quiche Recipes

Crustless Quiche Recipes

Mini Quiche Recipe

cheese quich

Cheese is a great ingredient nutritionally. Cheese is rich in vitamins and minerals, and adds a great taste, while helping to hold the quiche together. Vegetarian cheeses are readily available, as well as Vegan cheeses so it can be 100% vegetarian.

Basic Cheese Quiche Recipe

Ingredients:

9-inch pie crust of choice

9 large eggs

½ cup all-purpose flour

¼ cup nutritional yeast

3 ½ cups plain almond milk (unsweetened)

2 teaspoons salt to taste

Directions:

Preheat oven to 375 degrees. Place crust in pie plate and place in refrigerator for at least 15 minutes. In a medium-sized bowl, beat one egg with electric mixer until frothy. Add flour, and beat until combined thoroughly. Add remaining eggs, beating for about 3 minutes, or until light and frothy texture. Gradually add almond milk, nutritional yeast, and salt. Beat for 2 more minutes. Pour the egg mixture into chilled crust, and bake on 375 degrees for 10 minutes. Reduce oven temperature to 325 degrees, and bake for an additional 35-40 minutes more until quiche is fairly firm. Allow the quiche to cool for 15 minutes, or until firmly set in the center. This recipe serves 6, and takes approximately 20 minutes to prepare, with 50 minutes baking time. This basic cheese quiche recipe can be easily dressed up with vegetables of choice, herbs and spices, or vegetarian meat substitutes, adding a savory taste and texture.

Easy Mozzarella Cheese Quiche Recipe

Ingredients:

1 9-inch, unbaked pie crust of choice

4 eggs

2 cups mozzarella cheese (shredded)

¼ cup mild green or red chili peppers (canned)

1 clove minced garlic

1 teaspoon oregano, or dried basil

1 cup half and half cream

2 cups cream

salt and pepper to taste

paprika to garnish

Directions:

Place shredded cheese evenly on bottom of pie crust. Whisk eggs lightly in large bowl. Add cream, half and half, salt and pepper, peppers, basil (oregano) and garlic. Mix thoroughly and pour into unbaked crust with cheese. Sprinkle with paprika. Bake at 375 degrees until puffed, and golden (approximately 50 minutes). Filling will set, but jiggle. Cool 10-15 minutes to set further, and serve. This cheese quiche recipe freezes well if you need to make it ahead of time. It is a good recipe for appetizers for parties, or just for snacks. They can be reheated in the oven or microwave, or eaten cold.

Quick Swiss Cheese And Onion Quiche

Ingredients:

9-inch pastry shell (unbaked)

1 medium onion (diced)

3 tablespoons softened butter (divided)

1 tablespoon all-purpose flour

2 cups shredded Swiss cheese

3 eggs

1 cup cream (half and half)

¼ teaspoon salt to taste

Directions:

Lay the pastry inside 9-inch pie plate, and spread butter over bottom of crust. In a skillet over medium heat, sauté onion in remaining butter until tender and translucent. Spread in pastry shell over butter. Toss the Swiss cheese with flour and sprinkle over the onion. Whisk eggs, salt and cream in medium bowl, and pour over cheese and onion evenly. Bake uncovered at 400 degrees for 10 minutes. Reduce oven temperature to 325 degrees, and bake for an additional 30-35 minutes. A knife inserted into the center should come out cleanly. Let stand for 10 minutes before serving. This cheese quiche recipe serves 6, and takes about 20 minutes to prepare. The onion and Swiss cheese work well together, and can be served with a salad, fruit cup, or both.

Deluxe Savory Three-Cheese Quiche

Ingredients:

9-inch pie crust (unbaked)

½ cup marbled jack cheese (grated)

1 cup Swiss cheese (grated)

3 tablespoons grated Romano cheese (grated) and 1 more tablespoon Romano for topping

½ cup medium onion (diced)

1 ½ cup fresh mushrooms (sliced)

1 cup fresh broccoli florets (cut into bite sized pieces)

1/2 teaspoon dried basil

¼ teaspoon dried marjoram

½ teaspoon garlic powder

¼ teaspoon salt

3 eggs

½ cup half and half

1 cup milk

7-8 cherry tomatoes (sliced in half)

Directions:

Sprinkle the cheeses over the bottom of the crust. Evenly distribute diced onion, mushrooms, and broccoli on top of the cheese. In medium bowl, whisk eggs and spices, then add milk and cream, and mix thoroughly. Pour over cheese and vegetables in crust. Place tomatoes cut-side up, on top of the mixture to decorate. Sprinkle the extra tablespoon of Romano cheese on top. Bake at 425 degrees for 15 minutes. Reduce oven heat to 300 degrees, and bake for 45-55 minutes more, or until knife inserted in center comes out cleanly. Cool for 10 minutes before serving. This cheese quiche recipe serves 6-8, takes approximately 30 minutes to prepare before baking, and is delicious.

Nutritional Yeast As Cheese Substitute

Another type of cheese flavoring is nutritional yeast. Nutritional yeast is deactivated yeast which is a great source of protein and B-complex vitamins. It is low in fat and sodium, and is free of sugar, dairy, and gluten. It is a nutty, cheesy, or creamy cheese substitute, and can be fortified with vitamin B12. It is yellow, and sold in flake form, or powder form which resembles corn meal. Nutritional yeast is also known as Brufax, nooch, yeshi, and savory yeast flakes. It is not to be confused with yeast extract however. It is used most often as a topping on quiche recipes to add cheese flavor, with other ingredients.

Nutritional benefits of cheese

Cheese is a great source of vitamins A, D, E, K, B2, B6, and B12. It is also a good source of protein. Cheese can be used to replace meat protein, and is rich in calcium and phosphorus.

An egg and cheese quiche is very tasty, and can also be made with various spices, or vegetables added.

If you are a vegan, be sure to check cheese labels to make sure that vegetable rennet is used. Rennet is the enzyme used to break the protein in milk down, making it curdle into cheese. Rennet is an enzyme found in the stomachs of young calves, but vegetable rennet is used in making vegetarian and vegan cheeses.

Regards,
Jackie

VegetarianQuiche.com

More Great Quiche Recipes for you to try:

Spinach Quiche Recipes

Crustless Quiche Recipes

Mini Quiche Recipe

Wikipedia: Dress-up is a game played mainly by children. →

mushroom quiche

Mushrooms are compatible with many different ingredients, making mushroom quiche a favorite for vegetarians. Mushrooms are a great meat substitute, adding texture to various vegetarian dishes.

Quick and Easy Mushroom Quiche Recipes

Below are some mushroom quiche recipes which are very basic, and can be altered to your own taste, using various mushrooms, cheeses, or vegetables. These recipes are very adaptable, and can be made ahead of time and frozen, for convenience. The recipes include an oatmeal crust, crustless, or mini mushroom quiche to try. They are simple, quick nutritional recipes that taste great.

Mushroom Quiche With Oatmeal Crust

Quiche Crust Ingredients:

9-inch pie plate, or casserole dish (prepared with cooking spray)

¾ cups rolled oats

½ cup flour

¼ teaspoon salt

3 tablespoons butter (cold, and cut into small squares)

3 tablespoons buttermilk (cold)

Filling Ingredients:

1 large onion (thinly sliced)

3 tablespoons olive oil

½ teaspoon salt

Dash pepper

16 ounces fresh mushrooms of choice (sliced)

¼ teaspoon dry mustard

¼ to ½ teaspoon dried thyme

3 large eggs

3 egg whites

1 cup evaporated milk

2/3 cup Gruyère or cheese of choice

Quiche Crust Preparation:

Preheat oven to 400 degrees.

Process flour and oats (just a few seconds).

Add cubed butter and process until well blended.

Add buttermilk and blend, until it resembles dough.

Remove dough to waxed paper and shape into ball.

Roll to 10-inch circle.

Carefully transfer crust into pie plate.

Bake at 400 degrees for approximately 8-9 minutes.

Filling Preparation:

Saute onions slowly until caramelized.

Remove from skillet, and saute mushrooms.

Mix onions, mushrooms, and spices.

Whip eggs and egg whites, adding milk.

Line the oatmeal crust with cheese.

Pour egg, onion, and mushroom mixture over cheese.

Bake at 400 degrees for 30-35 minutes, or until set.

Crustless Mushroom and Spinach Quiche

Ingredients:

9-inch pie plate or casserole dish (prepared with cooking spray)

1 ½ cups fresh mushrooms (sliced)

1 ½ cups zucchini (thinly sliced)

1 cup green pepper (chopped)

1 clove garlic (minced)

2 teaspoons canola oil

1 container (15 ounces) ricotta cheese

1 ¼ cups egg substitute

1 package frozen spinach (10 ounces, thawed, chopped, and drained well)

¾ cup feta cheese (crumbled)

1 tablespoon fresh parsley (minced)

1 ½ teaspoons fresh rhyme (minced)

¼ to ½ teaspoon salt

¼ teaspoon pepper

2 medium tomatoes (seeded, and chopped)

Preparation:

Preheat oven to 350 degrees.

Saute mushrooms, onion, zucchini, and garlic in oil, and drain.

In large bowl, mix egg substitute, and ricotta cheese.

Stir in feta, spinach, thyme, salt, parsley, and pepper.

Combine spinach mixture with mushroom mixture.

Pour into prepared dish.

Bake at 350 degrees for approximately 45-55 minutes, or until mixture is set, and edges are lightly browned.

Let cool for 10 minutes before cutting to serve.

Top each serving with chopped tomatoes.

This recipe serves six, and preparation/baking time is approximately 70 minutes.

Mini Mushroom Quiche

                                                        Ingredients:

muffin tins prepared with cooking spray

white button mushrooms (8 ounces)

¼ cup green onion (finely diced)

¼ to ½ teaspoon salt

pinch pepper

3 large eggs

2 large egg whites

2 tablespoons cream

1-2 teaspoons Dijon mustard

swiss cheese (2 ounces shredded)

Peparation:

Preheat oven to 325 degrees.

Slice and reserve three mushrooms for topping.

Coat skillet with cooking spray and line with mushrooms for topping in a single layer.

Cook mushrooms without stirring, until mushrooms become reddish brown on one side (approximately 3-5 minutes).

Turn mushrooms, and cook about 3-5 minutes more.

Remove from heat and set aside.

Chop remaining mushrooms, and add onions, pepper, salt, and saute for approximately 8 minutes, stirring occasionally.

Remove from heat, and cool.

In large mixing bowl, whisk eggs, cream, and mustard.

Stir in cheese and mushroom mixture.

Fill each muffin cup approximately ¾ full.

Top each cup with a slice of browned mushroom.

Bake at 325 degrees for approximately 20-25 minutes, until set.

Let cool for about 5 minutes, then run a knife, gently around the edge of each cup, and scoop out with spoon.

The mini mushroom quiches can be served as appetizers when entertaining, and can be frozen for convenience. They are used in gourmet restaurants as appetizers, and can add a tasteful addition to any table. Mushroom quiche is delicious, while providing many nutrients, and is prepared easily, to enjoy now, or later.

Mushroom Facts and information

mushrooms

Did you know that there are over 3,000 varieties of edible mushrooms to choose from, and fresh mushrooms are available all year long. Mushrooms can also be baked, broiled, fried, grilled, sautéed, steamed, or eaten raw, and are a natural source of vitamins B and D.

Mushrooms have very few calories, they are low in carbohydrates and sodium, and they have no cholesterol or fat, and they provide a wide array of health benefits. Some of the most popular varieties of mushrooms used in recipes are oyster, shiitake, button, portabella, and crimini mushrooms. The portabella has a high selenium content, which is known to have cancer-fighting properties. The white button mushroom is full of vitamin D and antioxidants. The shiitake contains vitamin D to boost the immune system, and the oyster mushroom helps to reduce glucose and triglyceride levels in the body.

Regards,
Jackie

VegetarianQuiche.com

zucchini quiche

Zucchini is very easy to prepare, has very few calories, and is a very nutritional vegetable base for any quiche ingredients.

The zucchini in quiche adds consistency and nutrients, while absorbing the flavors of other ingredients in the quiche. When choosing ingredients to add to the quiche, zucchini matches well with these ingredients: basil, cayenne, cilantro, dill, eggplant, garlic, lemon, marjoram, onions, oregano, pesto, parsley, pine nuts, rosemary, sage, tarragon, thyme, vinegar, tomatoes, and cheeses.

Zucchini Quiche is not only delicious, but also offers a variety of health benefits. A diet with zucchini helps to lower cholesterol, and provides antioxidants and fiber to help prevent cancer. Zucchini has anti-inflammatory properties, and is a potassium-rich vegetable, which helps to lower blood pressure.

Zucchini and Cheese Quiche Recipe

This zucchini quiche recipe takes approximately 80 minutes to make, including preparation and cooking time, and serves six people. It is baked with a crust, however, the crust is optional.

Ingredients:

9-inch, unbaked pie crust (optional)

2 tablespoons butter or margarine

1 lb thinly-sliced zucchini

1 ½ cups shredded mozzarella cheese

1 cup ricotta cheese

½ cup cream

3 lightly-beaten eggs

1 teaspoon salt

½ teaspoon dried oregano

½ teaspoon garlic powder

dash of pepper

paprika (sprinkled on top)

Preparation:

Preheat oven to 425 degrees.

Place pastry in pie plate, and prick pastry bottom with a fork.

Bake pastry for 7 minutes, remove, and reduce oven heat to 350 degrees.

Saute zucchini in butter or margarine in a small skillet until tender, and drain.

Place half of the sautéed zucchini into the pie crust and sprinkle with mozzarella cheese.

In a medium bowl, combine ricotta cheese, cream, eggs, and remaining ingredients (except paprika).

Pour into crust, over zucchini and mozzarella cheese.

Arrange the extra zucchini slices over the top, and sprinkle with paprika.

Bake for 45 minutes, or until set.

Vegetarian Zucchini Quiche Recipe

making zucchini quiche

This recipe also serves six people, and total time of preparation and baking is approximately 70 minutes. It is full of nutrients, and if you have other vegetables which need to be used.  Broccoli can be a delicious addition to this quiche.

Ingredients:

9-inch, unbaked pastry shell (optional)

1 ½ cups chopped onion

1 medium, chopped green pepper

1 cup chopped tomatoes

½ – 1 cup chopped zucchini

½ cup sliced, fresh mushrooms

2 tablespoons butter or margarine

¼ teaspoon curry powder

1 teaspoon salt

½ teaspoon pepper

1 pinch ground cinnamon

5 eggs

¼ cup milk

¼ cup grated Parmesan cheese

Preparation:

Preheat oven to 450 degrees.

Place pastry crust into 9-inch pie plate or casserole dish, and bake at 450 degrees for 5 minutes.

Reduce oven heat to 350 degrees and bake an additional 5 minutes.

Saute green pepper, tomatoes, zucchini, onion and mushrooms in butter or margarine using a large skillet.

Add the curry, salt, pepper, and cinnamon to the vegetables and mix well.

Spoon vegetable mixture into crust.

In a large bowl, beat 5 eggs.

Add milk and cheese to eggs, and mix well.

Carefully pour mixture over vegetables.

Bake at 350 degrees for approximately 45 minutes, or until set.

Remove and let quiche stand for 5 minutes before cutting to serve.

Zucchini Mini Quiche Recipe

zucchine mini quiche

If smaller portions, that can be made ahead of time are desired, this zucchini quiche recipe is just what you need. These are good for appetizers, lunches, or snacks, and may be frozen, to defrost and serve at any time hot or cold. Fresh dill and carrot adds color, and they are really flavorful mini-quiches that are convenient for party appetizers as well as saving for snacks, when you have limited time. They may be served as a meal as well, with salad and fruit as side dishes. They are easy to make, fun to eat, and very delicious.

Ingredients:

Muffin or mini-muffin tin(s)

2 eggs

¼ cup cream

1 teaspoon Dijon mustard

1 ½ teaspoons fresh, chopped dill or ½ teaspoon dried dill

¼ teaspoon salt

¼ teaspoon ground, black pepper

1-2 thinly-sliced green onions

½ cup grated carrots

½ cup grated zucchini

¾ cup finely shredded Colby/Monterey Jack cheese

Preparation:

Preheat oven to 375 degrees.

Whisk together in a large bowl, eggs, cream, Dijon mustard, dill, salt, and pepper.

Stir in carrot, zucchini and cheese.

Spoon filling mixture into muffin tin, being careful to not overfill.

Bake at 375 degrees for approximately 15 minutes, or until set.

These mini quiches may be made with a crust, by using a 9-inch pastry crust, which is cut into 2-inch rounds with a cookie cutter. Place the rounds into the muffin cups, and gently press down. If using pastry crusts for the mini-quiches, less filling will be needed in each muffin cup. To remove mini-quiches from tin after baking, gently run a sharp knife around the edge of each cup. Zucchini quiche bites with crusts are best served warm, or at room temperature.

Regards,
Jane

Vegetarian Quiche

crustless quiche

Crustless quiche is very much like a frittata, yet quiche is usually made with milk, cream, or milk substitute. If you like quiche, but do not want to make the crust, or do not want the additional caloric intake that crusts add, just eliminate the crust. The egg in quiche retains the shape of the dish, so the crust is not necessarily important. Crustless quiche is a creation of preference and variety, and it is delicious, no matter which vegetables are used.

Because crustless quiche is so versatile, a basic quiche recipe can be altered into your own recipe, using ingredients that you prefer. Because “vegetarian” is a blanket term used to cover various sub-divisions, the recipe can be adjusted to use egg, milk, and cheese substitutes. Semi-vegetarians and ovo-lacto-vegetarians may not be concerned about using eggs and milk, while ovo-vegetarians and lacto-vegetarians would need to use soy, tofu, and egg substitutes.

Crustless Broccoli And Cheese Quiche

This is a nutritional, crustless quiche recipe which can be served for breakfast, lunch, dinner, or even a snack. Eggs provide protein, cheese and milk provide calcium, and broccoli provides folate and vitamin C. If you are determined that you do not like broccoli, try this recipe, and you might just change your mind.

Ingredients:

2 teaspoons olive oil (sesame oil, or vegetable stock)

½ cup onion (sliced vertically or diced)

1 clove minced garlic

5 cups bite-sized broccoli florets

1 ¼ cups low-fat milk (soy, rice, or nut milk)

1 cup shredded Swiss cheese (4 ounces)

2 tablespoons fresh parsley (chopped)

2-3 teaspoons Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

1/8 teaspoon ground nutmeg

4 large eggs (whites only, and lightly beaten)

2 large eggs (lightly beaten)

1 tablespoon fresh Parmesan cheese (grated)

Preparation:

Preheat oven to 350 degrees.

Heat 2 teaspoons oil in a large skillet, over medium heat.

Add onion and garlic, and saute for 1-2 minutes.

Add broccoli florets to the onion and garlic, sautéing for an additional minute.

Spread broccoli mixture into a (9-inch) pie plate or casserole dish, which has been coated with cooking spray.

Combine milk, Swiss cheese, parsley, mustard, salt, pepper, nutmeg, egg whites, and whole eggs in a large bowl.

Pour this mixture over broccoli floret mixture.

Sprinkle with Parmesan cheese.

Bake uncovered at 350 degrees, for approximately 40 minutes, or until it maintains its shape when moved slightly.

Serves 6, and can be served with toast points, or fruit cups.

Crustless Spinach and Cheese Mini-Quiches

Spinach and cheese mini-quiches can be made and frozen, to serve as appetizers, or to eat as snacks. They taste very good, and are nice to have made in advance, for those times when you just do not have time to prepare them from scratch. They may be reheated, or served cold, and they are very nutritional. As with any quiche recipe, favorite vegetables and cheeses may be substituted, and they are as filling as having breakfast, and very convenient, if time is limited.

Ingredients:

1 can (12 ounces) evaporated milk

2 tablespoons flour

1 ½ cup frozen spinach (thawed and drained)

3 eggs

½ teaspoon salt

½ teaspoon chives

¼ teaspoon garlic

1 ½ cups cheddar cheese (shredded)

Preparation:

Preheat oven to 375 degrees.

In a large bowl, combine milk, eggs, and flour.

Add the drained spinach and seasonings, then mix by hand.

Add shredded cheese, mixing all ingredients.

Pour mixture into greased muffin, or mini-muffin tin.

Bake for 15-18 minutes, or until mixture is set.

If there is extra mixture, it can be refrigerated, and used to make a future breakfast. These mini-quiches can be served for lunch with a salad, or fruit. When freezing, be sure to place waxed paper between layers of mini-quiches, so that their appearance is not damaged by pulling them apart. As appetizers, they go with most anything that you serve, and they are bite-sized when made in mini-muffin tins. Because these mini-quiches can be eaten cold, they are great, nutritional snacks. Children even like them, because they are little, and you can make them with almost any ingredient to taste.

Eggs and milk are a great source of protein, and if you are an ovo-vegetarian, soy products can be used instead. Quiche is really very filling, and provides many nutritional voids that fast-food does not have. Crustless quiche is quick and easy to make, it may be prepared ahead of time, and it can be adjusted for individual tastes. Quiche is a good thing to make if you have vegetables that need to be used in your refrigerator. There is really no end to the great combinations of ingredients that can be used for making crustless quiche, depending on taste, and available vegetables.

Regards,

Jackie

Vegetarian Quiche

Broccoli Quiche

Broccoli Quiche is one of the easiest and tastiest quiches. Out of all the vegetables, broccoli is a favorite of almost everyone. Apart from giving a great taste and flavor it also has a lot of known health benefits. It is rich in Vitamin C, Vitamin A, fiber, calcium, magnesium and folic acid; and has powerful detoxifying capabilities. Even a standard broccoli dish makes a meal wonderful. If you are also a broccoli lover, but are bored of eating it the regular way, try out the amazing broccoli quiche recipes to pamper your taste buds.

Broccoli Quiche and Mozzarella Cheese Recipe

This is a very simple and easy broccoli quiche recipe, which would leave you wanting for more.

- Preparation time: 20-25 minutes

- Cooking time: 30-40 minutes

- Servings: Serves 6 people

Broccoli Quiche Ingredients

Fresh broccoli: 2 cups, chopped

9 inch Pie crust: 1, unbaked

Onion: 1, minced

Garlic: 1 teaspoon, minced

Eggs: 4, well beaten

Butter: 3 tablespoons, melted

Milk: 1 1/2 cups

Shredded mozzarella cheese: 1 1/2 cups

Salt: 1 teaspoon

Black pepper: 1/2 teaspoon

- Directions to prepare:

1. In a large sauce pan, melt 2 tablespoons of butter over low heat. Once the butter has melted, add broccoli, garlic and onions to it. Cook on a medium flame and stir occasionally until the vegetables are soft. Fill in this mixture in the pie crust and top it up with cheese.

2. In a separate bowl, combine beaten eggs, milk, salt, pepper and 1 tablespoon of molten butter.

3. Pour the egg mixture over the vegetables and cheese in the pie crust.

4. Preheat oven to 175 degree Celsius (350 degree Fahrenheit).

5. Bake the pie crust in the preheated oven for about 30 minutes.

Broccoli quiche Garnishing suggestion:

Just before serving, sprinkle the cooked Broccoli quiche with cinnamon powder to add to its flavor.

Broccoli and Mushroom Quiche Receipe

broccoli and mushroom quiche

This is a great recipe for food lovers who enjoy each and every flavor of their food. Doesn’t it sound like a great combination – Broccoli and mushroom?

- Preparation time: 20 minutes

- Cooking time: 50 minutes

- Servings: Serves 4-6 people

- Ingredients:

Fresh broccoli: 1 1/2 cups, chopped

9 inch Pie crust: 1, unbaked

Fresh mushrooms: 8 ounces, thinly sliced

Cheddar cheese: 1 cup, shredded

Milk: 1 cup

Eggs: 3, well beaten

Butter: 2 tablespoon

All purpose flour: 1 tablespoon

Margarine: 2 tablespoons, melted

Salt: 1 teaspoon

Pepper:  As per taste

- Directions for preparation:

1. In a saucepan, melt butter. Add broccoli to it and cook until tender.

2. In a separate bowl, mix together eggs, milk, margarine, all purpose flour, pepper, salt and ¾ cup cheese.

3. Sprinkle 1/4 cup cheese on the bottom of the pie crust. Spread a layer of broccoli over it. Now spread a layer of sliced mushrooms on top of it. Pour the eggs and milk mixture over it.

4. Preheat oven to 175 degree Celsius (350 degree Fahrenheit).

5. Bake the pie crust in the preheated oven for about 50 minutes.

Non-vegetetarian Quiche

I’ve been a vegetarian for 20 years, but my children aren’t vegetarian so sometimes I make them non-vegetarian meals. I decided to include some non-vegetarian quiche recipes because I know alot of people who like me have to cook both vegetarain and non-vegetarian meals.

Broccoli and Chicken Quiche Recipe

This is a perfect recipe for those who love broccoli as well as chicken.

- Preparation time: 15 minutes

- Cooking time: 50 minutes

- Servings: Serves 3 people

- Ingredients:

Fresh broccoli: 2 cups, chopped

Chicken breasts: 2 legs, cooked and chopped

9 inch Pie crust: 1, unbaked

Cheese: 3 cups, grated

Onion: 1 tablespoon, minced

Eggs: 2, well beaten

Skim milk: 1 1/2 cup

Salt: As per taste

Pepper: As per taste

- Directions for preparation:

1. In a bowl, mix together broccoli, chicken and onion.

2. In a separate bowl, mix together eggs and milk.

3. Spread a layer of 1 cup of grated cheese at the bottom of the pie crust. Add the broccoli and chicken mixture over it. Add remaining 1 cup cheese over this mixture. Over this, pour the mixture of eggs and milk.

4. Preheat oven to 175 degree Celsius (350 degree Fahrenheit).

5. Bake the pie crust in the preheated oven for about 50 minutes.

- Garnishing suggestion:

Add a dash of cardamom or cinnamon powder before serving.

Broccoli and Ham Quiche Recipe

This is another wonderful recipe for ham lovers.

- Preparation time: 20 minutes

- Cooking time: 50 minutes

- Servings: Serves 6 people

- Ingredients:

Fresh broccoli: 1 cup, chopped

9 inch Pie crust: 1, unbaked

Ham: 1 1/2 cups, cubed, cooked

Swiss cheese: 1 1/2 cups, shredded

Eggs: 4, well beaten

Milk: 1 cup

Dry mustard: 1/2 teaspoon

Black pepper: 1/2 teaspoon, ground

Salt: 1/2 teaspoon

- Directions for preparation:

1. In a bowl, mix eggs, milk, mustard powder, black pepper and salt.

2. Layer ham at the bottom of the pie crust. Add another layer of cheese over it, and then add a third layer of broccoli. Pour the eggs and milk mixture over it.

3. Preheat oven to 175 degree Celsius (350 degree Fahrenheit).

4. Bake the pie crust in the preheated oven for about 50 minutes.

- Garnishing suggestion:

Sprinkle the quiche with ground pepper before serving.

More Great Quiche Recipes

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Regards,
Jane

Vegetarian Quiche