MEDITERRANEAN VEGETABLE QUICHE
This recipe leads easily to adaptations by changing the vegetables depending what is in the market, in the garden or in the fridge. Recipe source: Farmer's Market flyer
Provided by ellie_
Categories Savory Pies
Time 1h15m
Yield 1 9-inch quiche, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375-degrees F.
- Clean and chop all vegetables to bite size pieces.
- In a large skillet over medium heat saute the onions in half of the olive oil or butter until translucent. Stir in mushrooms and saute for 3-5 minutes longer, season with salt and pepper. Set aside.
- In a seperate skillet saute the zucchini and asparagus in the remaining oil or butter (1 tablespoon). Cook until tender. When vegetables have cooled squeeze out all excess moisture.
- In a mixing bowl beat eggs, nutmeg, salt and pepper and half and half together.
- In a partially baked 9-inch pie crust or crust fitted in a quiche pan, spread onion/mushroom mixture on bottom of crust, then add asparagus/zucchini mixture and then the goat cheese. Finally pour in the egg mixture.
- Bake for 25-35 minutes or until cooked and top is set.
- Place quiche under broiler very briefly to brown.
Nutrition Facts : Calories 321.5, Fat 23.2, SaturatedFat 10.8, Cholesterol 118.5, Sodium 291.7, Carbohydrate 19.9, Fiber 2.4, Sugar 4.3, Protein 10.8
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