Vegetable Quiche Recipes
These great vegetable quiche recipes are highly nutritional, and you can also be very flexible with the ingredients allowing you to be creative.
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 basics are the crust, eggs, cream, with the vegetables that you like the best.
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.
(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)
1 cup cheddar cheese (shredded)
1 cup evaporated milk
salt and pepper to taste
1/8 teaspoon nutmeg
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
(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)
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
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
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.