Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, loaded veggie quiche. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Loaded veggie quiche is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Loaded veggie quiche is something that I’ve loved my whole life.
Remove crust from oven and set aside. How To Make Loaded Vegetable Quiche. You can make one from scratch or you can buy Pillsbury Pie Dough.
To get started with this particular recipe, we must first prepare a few ingredients. You can have loaded veggie quiche using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Loaded veggie quiche:
- Get 1 x 9” pie frozen pie crust
- Prepare 2-4 tbsp olive oil
- Take 1/2 a small onion, chopped
- Prepare 5 mushrooms, diced
- Get 1 zucchini, chopped into cubes
- Take 2 large handfuls kale, chopped into small pieces
- Get 1 large tomato, sliced
- Make ready 1 tsp dried basil
- Make ready 3 eggs, beaten
- Take 1/2 c milk
- Get 1/2 tsp salt
- Make ready 1/8 tsp ground black pepper
- Make ready 1 c shredded jack cheese
- Prepare 1/2 c shredded cheddar cheese
Serve them at your next brunch or potluck for a handheld breakfast everyone will love. You guys, this quiche is so crazy good! I loooooove brunch recipes, but so many of them are totally loaded with calories. I love this lighter option that is still packed with flavor.
Steps to make Loaded veggie quiche:
- Preheat oven to 400 degrees. While oven is heating cook zucchini, onion, mushrooms and kale in olive oil over medium heat until tender and cooked through. Remove veggies from heat and set aside.
- Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce heat to 350 degrees.
- Whisk eggs, milk, salt & pepper in a small bowl.
- Spread 3/4 c jack cheese and 1/4 c cheddar in bottom of pie crust. Place veggie mixture on top of cheese and top with sliced tomatoes. Sprinkle the dried basil over top. Pour egg mixture into pie shell. Top with remaining cheese.
- Bake in preheated oven til knife inserted in center comes out clean, about 45 minutes.
- All done!
Just a few eggs and plenty of veggies–zucchini, yellow squash, carrots, bell pepper, and onion–make this quiche perfect for brunch or any time of day. Line unpricked pastry shell with a double thickness of heavy-duty foil. In a medium skillet over medium heat, melt butter. After tasting a piece, I might add some hot sauce to the recipe next time but this quiche certainly stands out without it. The sad part is that the entire quiche is gone without even a tiny piece leftover for tomorrow's lunch.
So that is going to wrap it up for this special food loaded veggie quiche recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
