Best Mixed Vegetable Quiche With Cheddar And Parmesan Recipes

BROCCOLI AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

VEGETABLE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
• Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake in preheated oven until lightly browned, about 35 minutes.

VEGETABLE PARMESAN

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS

Steps:

• Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
• Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

VEGETABLE QUICHE

Steps:

• Mix the eggs and milk together with a whisk. Combine with the ingredients from of the Summer Green Pea Salad. Pour into ready-made crust. Sprinkle grated cheese on top of the mixture. Bake in a preheated 375 degree oven for 25 minutes.;

VEGETABLE-CHEDDAR QUICHE

Steps:

• Heat oven to 425.
• Place pie crust in 9 inch pie pan as directed on pkg. for one crust filled pie.
• Bake at 425 for 5 to 7 minutes or just until edge begins to brown.
• Meanwhile, in large bowl, combine cheese and flour; toss to coat.
• Add bell pepper and onion stir fry and mushrooms; toss to mix.
• Remove partially baked crust from oven; reduce oven temperature to 375.
• Spoon cheese mixture into partially baked crust.
• In same bowl, combine all remaining ingredients; beat until well blended.
• Pour over cheese mixture.
• Return to oven; bake at 375 for an additional 35 to 45 minutes or until filling is puffed and knife inserted in cinter comes out clean.
• If necessarey, cover edge of crust with strips of foil diuring last 15 to 20 minutes of baking to prevent excessive browning.
• Let stand 5 to 10 minutes before serving.

MIXED VEGETABLE QUICHE WITH CHEDDAR AND PARMESAN

Steps:

• Preheat oven to 375 degrees F.
• Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
• In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
• Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.