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Loaded Vegetable Quiche Is Tender And Gooey
Loaded Vegetable Quiche is tender and loaded with onions, spinach and mushrooms coupled with the creaminess of parmesan and sliced tomatoes.
Ingredients :-
- 1 frozen prepared pie crust
- 3 large eggs
- 1 cup sliced fresh white mushrooms
- 1 tbsp olive oil
- 1 plum tomato, thinly sliced
- 1 ¼ cups chopped red, orange and yellow bell peppers
- 1 ½ cups broccoli florets, cut into bite-size pieces
- ¼ cup thinly sliced red onion
- 2 cups packed baby spinach leaves
- ⅛ tsp salt
- 1 cup finely grated Parmesan cheese, divided
- ⅓ cup whole milk
Method :-
- Preheat oven to 400°F and thaw pie crust for 10 minutes. Lightly prick bottom and sides of the crust with a fork and bake for 10 minutes and then cool for 10 minutes.
- Reduce oven temperature to 375°F. Place tomato slices on a paper-towel-lined plate and cover with another paper towel. Press gently to remove moisture, keeping the slices intact. Leave aside.
- Heat oil in a non-stick frying pan over medium flame. Add broccoli, peppers and mushrooms and cook until the vegetables softened and the moisture from the mushrooms have evaporated for about 8 minutes. Add spinach and onion and cook until the spinach is wilted and the moisture in the pan is no more. Spread the vegetables in a single layer on a paper-towel-lined plate to cool for about 5 minutes.
- Sprinkle 1/3 cup Parmesan in the bottom of the cooled crust. Whisk eggs, milk and salt in a bowl. Gently pat the slightly cooled vegetables dry with another paper towel and spread them in an even layer over the Parmesan in the crust. Sprinkle another 1/3 cup Parmesan over the vegetables. Pour the egg mixture evenly over the top and gently wiggle the filled crust to allow the contents to settle. Arrange the tomato slices on top and sprinkle with the remaining 1/3 cup Parmesan.
- Bake for half an hour. Cool before slicing and serve warm or at room temperature. Enjoy!
