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Harvest Vegetable Quiche

I.am.Vegetarian's picture
Ingredients
  9 inch whole wheat quiche shell 1 , glazed with egg white, cooled
  Swiss cheese 4 Ounce, well chilled
  Garlic 1 Clove (5 gm)
  Onion 1 Small
  Zucchini 1 Small, scrubbed
  Carrot 1 Small, pared
  Fresh mushrooms 8 Ounce
  Oil 1 Tablespoon
  Butter 1 Tablespoon
  Eggs 3
  Half and half/Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Dried thyme leaf 1⁄2 Teaspoon
  White pepper 1 Pinch, freshly ground
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
6

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