Veggie Quiche

Barbara

Once you master the art of making quiche it's a snap getting this veggie packed version on the table.

Prep Time 20

Cook Time 1 10

Resting Time: 20

Total Time 1 50

Course brunch, Main Course

Cuisine American

Servings 6 servings

2 cups assorted veggies, i.e., sliced mushrooms, red bell pepper, sliced onions, asparagus, sliced tomatoes
1 tbsp olive oil
3 large eggs
1½ cups heavy cream or milk
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
1 cup Gruyere cheese, grated
1 cup Mozzarella or Cheddar cheese, grated
2 tbsp Parmesan cheese, grated

In a mixing bowl combine flour, shortening and salt. Use a pastry cutter to cut shortening into the flour until the shortening resembles small peas.
Add ice cold water and mix into the dough until it comes clean from the sides of the bowl. Form dough into a ball.
Sprinkle your work surface with flour and gently roll out dough until it is about 2 inches larger than your pie pan.
Gently lift dough into pie pan and tuck excess dough under and crimp edges.
Set crust aside while you prepare the filling.
Preheat oven to 425° F.

In a large skillet heat 1 tablespoon olive oil and sauté veggies until crisp tender.
In a mixing bowl, whisk together, cream, milk, eggs, nutmeg, salt & pepper. Set aside.
Layer ½ the cheese into the bottom of the pie crust.
Spread the sautéed veggies in an even layer over the layer of cheese in the pie crust.
Top veggies with the remaining Gruyere, Mozzarella and/or Cheddar cheeses.
Pour cream/egg mixture evenly over the filling in the pie crust.
Top with a layer of tomato slices and sprinkle with Parmesan cheese.
Bake at 425° for 15 minutes, then reduce heat to 325° and continue to bake for another 50-60 minutes or until center of the quiche is no longer jiggly when you shake the pie pan back and forth.
Let quiche rest for 20 minutes before cutting into it and serving.

Use a pie ring to keep the crust from getting too dark along the edges or cover pie crust edges with foil.

Keyword cheese, cream, eggs