Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, loaded veggie quiche. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. How To Make Loaded Vegetable Quiche.
Loaded veggie quiche is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Loaded veggie quiche is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook loaded veggie quiche using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Loaded veggie quiche:
- Make ready 1 x 9” pie frozen pie crust
- Get 2-4 tbsp olive oil
- Get 1/2 a small onion, chopped
- Make ready 5 mushrooms, diced
- Prepare 1 zucchini, chopped into cubes
- Make ready 2 large handfuls kale, chopped into small pieces
- Prepare 1 large tomato, sliced
- Make ready 1 tsp dried basil
- Get 3 eggs, beaten
- Get 1/2 c milk
- Prepare 1/2 tsp salt
- Make ready 1/8 tsp ground black pepper
- Get 1 c shredded jack cheese
- Prepare 1/2 c shredded cheddar cheese
In a medium skillet over medium heat, melt butter. While vegetables are cooking, toss cheese and flour together. Combine eggs, milk and seasoning and mix together. Add cheese and vegetables to egg mixture and mix well.
Instructions 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!
Line unpricked pastry shell with a double thickness of heavy-duty foil. An easy veggie quiche recipe with a light crust and airy egg filling full of vegetables and cheese make this a favorite for any occasion. A delicious way to enjoy a breakfast or brunch that looks fancy, but is super easy to put together. These quiche may be little, but they pack a serious amount of veggie-loaded flavor! Fresh vegetables, cream cheese, eggs and cheddar bake together in muffin tin-size Pillsbury™ pie crusts for mini quiche that make a meal.
So that is going to wrap this up for this exceptional food loaded veggie quiche recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
