Veggie Quiche
A Veggie Quiche sure to satisfy any appetite with a rich, creamy custard and a hearty mix of mushrooms, zucchini, red bell pepper, diced onions, and cheese.
Servings: 6 Servings
Calories: 348kcal
Ingredients
- 1 pie crust (homemade or store-bought)
- 2 tablespoons canola or avocado oil
- ½ yellow onion, finely diced
- ½ red bell pepper (seeds removed), finely diced
- 1 (8-ounce) package sliced button mushrooms
- 1 ½ cup diced zucchini (about 1 zucchini)
- 1 tablespoon chopped fresh basil (optional)
- 4 large eggs
- ½ cup half-and-half
- ¼ cup créme fraîche (or sour cream)
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 cup freshly grated Monterey Jack cheese freshly grated
Instructions
- Place a rack at the bottom of the oven. Preheat oven to 400°F. Roll out the pie crust to reach 12” in diameter and add to a 9" pie dish. Fold over and crimp edges, as desired.
- Transfer the dish to the freezer for at least 30 minutes. Remove from the freezer, cover with nonstick aluminum foil, and add pie weights (or dried beans) to cover. Blind bake on the bottom rack for 25 minutes. Once cool enough to handle, remove the weights and the foil. Set aside.
- Lower oven temperature to 375°. Heat the oil in a large sauté pan over medium-high heat. Add the onion and bell pepper to the pan and cook for 2-3 minutes, until slightly softened. Stir in the mushrooms and cook for 3 minutes, until the color starts to change and shrink in size. Add the zucchini, 1 teaspoons salt, and ½ pepper and sauté 2-3 minutes more, until the zucchini has softened. Remove from the heat and stir in the basil. Transfer the veggie mixture to a colander over a bowl and set aside until ready to use.
- Whisk together eggs, half-and-half, crème fraîche, and a pinch of salt. Place fine-mesh sieve over a medium-sized mixing bowl, pour the custard into the sieve and whisk until all the custard is filtered through.
- Add the veggie mixture over the partially baked pie shell and sprinkle the cheese across the top. Pour the custard over the mix.
- Bake on the bottom rack at 375° for 30-35 minutes, or until quiche is puffed and cooked through. You may need to use a pie shield toward the end of the cook time.
- The quiche is done when the edges should be set, but the center still has a little jiggle to it. Once done baking, transfer to a cooling rack for 15 minutes before cutting into.
Nutrition
Calories: 348kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 667mg | Potassium: 358mg | Fiber: 2g | Sugar: 3g | Vitamin A: 807IU | Vitamin C: 20mg | Calcium: 201mg | Iron: 2mg