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Country Vegetable Quiche

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Submitted by hopenoelle

YIELD

1 quiche

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
10 inches, unbaked
3 7.1E+2
CUPS ML MUSHROOMS
sliced, fresh
2 3E+1
TABLESPOONS ML BUTTER
or margarine
1 237
CUP ML ZUCCHINI
shredded
1 237
CUP ML CARROTS
shredded
1 1
LARGE LARGE ONIONS
diced
1 1
CLOVE CLOVE GARLIC
minced
4 4
LARGE LARGE EGGS
beaten
1 ½ 355
CUPS ML SWISS CHEESE
shredded
½ 118
CUP ML SOUR CREAM
1 5
TEASPOON ML THYME
dried *
0.6
TEASPOON ML NUTMEG
ground, (optional)
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 622 66% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 24g 119%
Trans Fat 0g
Cholesterol 299mg 100%
Sodium 461mg 19%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 48g
Vitamin A 132% Vitamin C 20%
Calcium 48% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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