Country Vegetable Quiche
Submitted by hopenoelle
Loaded vegetable quiche with sautéed mushrooms, zucchini, carrots, and Swiss cheese in a creamy sour cream custard with thyme and nutmeg. One-hour brunch or dinner in a flaky pie crust.
YIELD
1 quichePREP
15 minCOOK
45 minREADY
60 minThis quiche is absolutely stuffed with vegetables, and it doesn’t apologize for it.
Three cups of sautéed mushrooms form the base, followed by shredded zucchini, carrots, onion, and garlic, all layered into an unbaked pie crust.
The custard is where things get luxurious: eggs whisked with half-and-half, sour cream, Swiss cheese, thyme, and a whisper of nutmeg.
A blanket of extra Swiss and a dusting of paprika on top give you that gorgeous golden finish.
Let it cool ten minutes before slicing so the custard sets up properly. Pair with a crisp salad and a glass of dry white wine.
Chef Tips
- Squeeze excess moisture from the shredded zucchini in a clean towel before adding it. Wet zucchini makes for a soggy quiche.
- Sauté the mushrooms until they release their liquid and it evaporates completely. Same principle: less water, firmer custard.
- Use a deep-dish pie shell or a 10-inch crust. A standard 9-inch will overflow with this much filling.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Sauté mushrooms in butter.
Reserve a small amount for garnish.
Spoon remaining mushrooms into crust. Sauté zucchini, carrots, onion and garlic. Spoon over mushrooms. Combine eggs, 1 cup cheese, half and half, sour cream, thyme and nutmeg. Pour over vegetables. Top with remaining ½ cup cheese. Sprinkle with paprika. Bake for 40 to 45 minutes. Cool 10 minutes before slicing. Garnish reserved mushrooms. Serve with a crisp salad and dry white wine.
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