Harvest Vegetable Quiche Recipe
Summary
Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientVegetable
Ingredients
| Whole Wheat Quiche Shell - 1 9-inch shell, glazed with egg white, cooled | ||
| Swiss cheese - 4 ounces, well-chilled | ||
| Garlic | 1 Clove (5gm) | |
| Onion | 1 | |
| Zucchini – 1 small, scrubbed | ||
| Carrot | 1 Small, pared | |
| Mushrooms | 8 Ounce | |
| Oil | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Eggs | 3 | |
| Half & half or milk - 1 cup | ||
| Salt | 1/2 Teaspoon | |
| Thyme leaf | 1/2 Teaspoon | |
| Pepper white | 1 To taste | |
Directions
GETTING READY
1. With a grater or using the shredding disc of a food processor, grate the cheese.
2. With a knife or using the slicing disc of a food processor, slice the mushrooms.
3. With a knife or using the metal blade of a food processor, chop the garlic and onion.
4. With the shredding disc of a food processor, cut the zucchini and carrots julienne.
5. In another bowl, mix the eggs, salt, thyme and pepper.
6. Continue mixing while you pour the half &half, and blend well.
7. Pre-heat the oven to 375°F.
MAKING
8. Place a skillet over medium heat and heat 1 tablespoon oil.
9. Add the onions and garlic and saute for 4-6 minutes until soft.
10. Add the carrots and zucchini and saute for 2-3 minutes more.
11. Remove the vegetables to a bowl and keep aside.
12. In the same skillet, heat 1 tablespoon butter and add the mushrooms.
13. Cook for 5 minutes, until soft and liquid evaporates.
14. In the pastry shell, spread the cheese on the bottom.
15. Layer with vegetable mixture, and then the mushrooms.
17. Place pastry shell on a cookie sheet and pour in the custard mixture carefully.
18. In the oven, bake in the center rack for 35-40 minutes, until custard is firm, puffy and lightly browned.
19. Cool on a wire rack for 10 minutes.
SERVING
20. Serve cut into wedges.
1. With a grater or using the shredding disc of a food processor, grate the cheese.
2. With a knife or using the slicing disc of a food processor, slice the mushrooms.
3. With a knife or using the metal blade of a food processor, chop the garlic and onion.
4. With the shredding disc of a food processor, cut the zucchini and carrots julienne.
5. In another bowl, mix the eggs, salt, thyme and pepper.
6. Continue mixing while you pour the half &half, and blend well.
7. Pre-heat the oven to 375°F.
MAKING
8. Place a skillet over medium heat and heat 1 tablespoon oil.
9. Add the onions and garlic and saute for 4-6 minutes until soft.
10. Add the carrots and zucchini and saute for 2-3 minutes more.
11. Remove the vegetables to a bowl and keep aside.
12. In the same skillet, heat 1 tablespoon butter and add the mushrooms.
13. Cook for 5 minutes, until soft and liquid evaporates.
14. In the pastry shell, spread the cheese on the bottom.
15. Layer with vegetable mixture, and then the mushrooms.
17. Place pastry shell on a cookie sheet and pour in the custard mixture carefully.
18. In the oven, bake in the center rack for 35-40 minutes, until custard is firm, puffy and lightly browned.
19. Cool on a wire rack for 10 minutes.
SERVING
20. Serve cut into wedges.
Chef
