Country Vegetable Quiche
Yield
1 quichePrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10 inches, unbaked |
|
| 3 | cups |
mushrooms
sliced, fresh |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | cup |
zucchini
shredded |
|
| 1 | cup |
carrots
shredded |
|
| 1 | large |
onions
diced |
|
| 1 | clove |
garlic
minced |
|
| 4 | large |
eggs
beaten |
|
| 1 ½ | cups |
swiss cheese
shredded |
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | cup |
sour cream
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
nutmeg
ground, (optional) |
|
| 1 | x |
paprika
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10 inches, unbaked |
|
| 7.1E+2 | ml |
mushrooms
sliced, fresh |
|
| 3E+1 | ml |
butter
or margarine |
|
| 237 | ml |
zucchini
shredded |
|
| 237 | ml |
carrots
shredded |
|
| 1 | large |
onions
diced |
|
| 1 | clove |
garlic
minced |
|
| 4 | large |
eggs
beaten |
|
| 355 | ml |
swiss cheese
shredded |
|
| 237 | ml |
light cream (half&half)
|
|
| 118 | ml |
sour cream
|
|
| 5 | ml |
thyme
dried |
*
|
| 0.6 | ml |
nutmeg
ground, (optional) |
|
| 1 | x |
paprika
for garnish |
*
|
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.
