GARDEN VEGETABLE QUICHE

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Garden Vegetable Quiche image

Make and share this Garden Vegetable Quiche recipe from Food.com.

Provided by ellie_

Categories     Savory Pies

Time 1h30m

Yield 1 10inch quiche, 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons butter or 2 tablespoons margarine
1 onion, chopped
2 cloves garlic, minced
8 -10 mushrooms, sliced
2 tablespoons flour
1 teaspoon cayenne pepper, divided
1 teaspoon salt
1 teaspoon basil (or 1 tablespoon fresh basil)
4 eggs, beaten
2 carrots, shredded (1 cup)
1 1/2 cups half-and-half (or 1 cup light cream and 1/2 cup milk)
1 1/2 cups swiss cheese, grated shredded,divided
10 asparagus spears, washed and trimmed,divided
1 tomatoes, sliced in 1/4 inch rounds
parsley
parsley sprig, garnish (optional)
1 10-inch pie shell

Steps:

  • Preheat oven to 375-degrees F.
  • Roll out pastry to fit 10-inch quiche pan.
  • Melt butter or margaine in skillet.
  • Add onions, garlic and mushrooms to pan and cook 8-10 minutes or until soft.
  • Add flour, 1/2 teaspoon cayene pepper, salt and basil to pan and cook for an additional 3-5 minutes.
  • Remove from heat and set aside.
  • Beat eggs with half and half (or light cream and milk), 1 cup cheese and carrots.
  • Add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine.
  • Slice 5 asparagas spears into 1-2" pieces.
  • Lay asparagas pieces on the bottom of pie shell.
  • Pour filling (cheese/egg/carrot mixture) over asparagas in pie shell.
  • Crimp edges on pie shell (if not done previously) and place pie pan on cookie sheet.
  • Bake for 20 minutes.
  • Remove from oven.
  • While quiche is baking slice remaining aspasagas spears into 1-2" slices or leave 5" long for decorative design.
  • Arrange tomato slices and asparagas pieces on top of quiche in a wagon-wheel pattern or other attractive pattern.
  • Bake an additional 20-30 minutes or until quiche is firm to the touch and knife comes out clean.
  • Sprinkle with remaining 1/2 cup shredded cheese and parsley.
  • Bake 10 minutes.
  • Remove from oven.
  • Let cool (5-10 minutes) before slicing.
  • Garnish with parsley sprigs, if desired.

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