Vegetarian Quiche

Name: Vegetarian Quiche
Prep time: 30 min
Cook time: 55 min
Total time: 100 min
Yield: 6 servings
Ingredients: 1 teaspoon salt; ½ cup chopped zucchini; 1 (9 inch) unbaked pastry shell; 2 tablespoons butter; 1 ½ cups chopped onion; 1 green bell pepper, chopped; 1 cup chopped tomatoes; ½ cup sliced fresh mushrooms; 1 clove garlic, minced; ¼ teaspoon curry powder; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 pinch ground cinnamon; 5 eggs; ¼ cup milk; ¼ cup grated Parmesan cheese; ¼ cup shredded Cheddar cheese

Rating: 4.67 stars

48 Ratings
43 Reviews
23 Photos

Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad.

By Rebekah Richards

Gallery

Recipe Summary

prep:

30 mins

cook:

55 mins

additional:

15 mins

total:

1 hr 40 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.

Advertisement
Step 2

Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.
Step 3

Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
Step 4

Reduce oven heat to 350 degrees F (175 degrees C).
Step 5

Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust.
Step 6

Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.
Step 7

Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.

Nutrition Facts

Per Serving:

314 calories; protein 11.2g 22% DV; carbohydrates 21.5g 7% DV; fat 20.9g 32% DV; cholesterol 173.9mg 58% DV; sodium 912.5mg 37% DV. Full Nutrition

Reviews (43)

Most helpful positive review

Lauren Locke

08/26/2012

instead of mixing the cheese i suggest to put it all over the top abd bake it in....it gets crusty and oozy from the top! Read More

Helpful

(25)

Most helpful critical review

Margaret Webster

07/06/2019

Next time use larger pie plate. 10 in. would be better. Haven't tasted it yet! Read More

48 Ratings

5 star values: 34
4 star values: 12
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lauren Locke

08/26/2012

instead of mixing the cheese i suggest to put it all over the top abd bake it in....it gets crusty and oozy from the top! Read More

Helpful

(25)

Kristen Maddux

07/21/2012

Make sure you drain the veggies really well before tou spoon it in. Other then that you can use whatever veggies you would like. Read More

Helpful

(24)

sbcdeutschfan

07/14/2012

I used the veggies I happened to have ready in the garden that day, zucchini (shredded), cherry tomatoes (halved), and jalapenos (sliced). I also changed the spiced to cumin and chili powder to compliment the veggies I was using. I had to add about 30 min to the cooking time, but in the end it turned out delicious! Great way to enjoy summer produce! Will definitely make this again! Read More

Helpful

(18)

Mrs Kelly

03/28/2013

My first attempt to make a quiche and it was a delicious success! I was skeptical about the spice combo but it was perfect once I added a little smoked paprika. I used a whole wheat pie crust (from Whole Foods) and I added some spinach to make it even healthier. I also put the cheddar on top. Yum!! Read More

Helpful

(4)

Stephanie Garrett

03/01/2014

I used a 6" quiche tin that I salvaged from a bought one & made my own pastry for this dish I didn't have a lot of the ingredients for this recipe so I basically used what I had. I used beaten eggs a little milk grated cheese chopped onions mushrooms and tomatoes inside and garnished on top a little cheese and sliced tomatoes. Read More

Helpful

(2)

Jessica Watson Gloss

08/01/2014

I have made this dish several times and we love it. I didn't change anything in the recipe. Perfect veggie quiche! Read More

Helpful

(2)

jaymz462

03/19/2013

Very very tasty. I used red pepper instead of curry powder and used 1/2 cup of cheddar instead of the 1/4 cup of Parmesan. I added in some vegetarian sausage too. Cook time of 45 minutes was spot on for me. Will definitely make again! Read More

Helpful

(2)

esta

10/19/2014

I omitted the garlic and curry powder only because I have a sensitive stomach to spices. I used fresh grated Parmesan and mozzarella cheese with the egg mixture also to make it creamy. It's easy and love it! Read More

Helpful

(2)

Maggie

03/19/2014

Very good. I used broccoli instead of the zucchini and took only half onion and more of the other vegetables. Read More

Helpful

(1)

Margaret Webster

07/06/2019

Next time use larger pie plate. 10 in. would be better. Haven't tasted it yet! Read More

More Reviews

Back to Vegetarian Quiche

All Reviews for Vegetarian Quiche

- of Reviews

Nutritional Information

Vegetarian Quiche

Servings Per Recipe: 6
Calories: 314

% Daily Value *

protein: 22 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 11 %

sugars:

fat: 32 %

saturated fat: 40 %

cholesterol: 58 %

vitamin a iu: 15 %

niacin equivalents: 31 %

vitamin b6: 14 %

vitamin c: 41 %

folate: 16 %

calcium: 13 %

iron: 11 %

magnesium: 9 %

potassium: 9 %

sodium: 37 %

thiamin: 21 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.