loaded meatless quiche
An easy vegetarian quiche that you can change up to accomodate your taste. Make sure to use a deep dish frozen pie crust so you have room for the ingredients!
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prep time
cook time
method
Bake
yield
Ingredients
- 1 zucchini, chopped
- 1 sweet onion, chopped
- 1 bell pepper (red or green), chopped
- 8 ounces crimini mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 deep dish pie shell
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 2 teaspoons basil, dried
- 3 eggs
- 2 tablespoons flour
- 1/2 cup milk
- 4 ounces goat cheese, crumbled
- 1 large tomato, cut in small wedges
- fresh basil, for garnish
How To Make loaded meatless quiche
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Step 1Preheat oven to 400F.
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Step 2Melt the oil and butter in a large skillet. Add the zucchini, onion, bell pepper and mushrooms. Saute until the veggies barely begin to brown.
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Step 3Bake the empty pie crust for about 10 minutes. Remove from oven. Reduce heat to 350F.
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Step 4In a bowl, combine the salt, pepper, basil, eggs, flour and milk. Whisk until smooth.
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Step 5Place the veggies in the baked crust. Sprinkle the goat cheese evenly over the veggies. Pour the egg & milk mixture over all. Arrange the tomato wedges attractively over the top.
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Step 6Bake for 45-50 minutes. Remove from oven and allow to cool for 10 minutes. Sprinkle chopped fresh basil over the top before serving, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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