Loaded Vegetarian Quiche Recipe

Say hello to Loaded Vegetarian Quiche, a wholesome dish loaded with flavors and health-promoting ingredients. Perfect for brunch, potlucks or those cozy dinner parties, this dish is easy to make and is a delight to devour. It’s not just about the health benefits, the taste will make you forget it���s vegetarian. Be it for a eat-clean challenge or your meatless Monday, you’re going to dig its creamy filling, flaky crust and the symphony of vegetables.

Now, you might be thinking, “A quiche without bacon or sausage? How good could that be?��� Believe me when I say, it’s gonna blow your taste buds away! The secret is in the saut��ed vegetables that add not only a subtle sweetness but a depth of flavor that’s downright addictive. The vibrant colors against the golden crust will surely make you a superstar at your next gathering.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 people
• Yield: 1 loaded vegetarian quiche

Now that you have the basics, let���s dive right into this mouthwatering recipe!

Ingredients & Equipment You’ll Need

• 1 refrigerated pie crust
• 5 large eggs
• 1 cup milk
• 1 cup assorted vegetables (spinach, bell peppers, onions)
• 1 cup grated cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

You’ll need a rolling pin, whisk, pie dish, skillet, and a cheese grater.

The eggs create a firmness, and combined with creamy milk, form the base that holds everything together. The veggies lend a natural sweetness and heartiness, while the cheese enriches it with a lovely melt. The spices just elevate these flavors.

You can substitute any vegetables you have on hand, even leftover cooked veggies. Any type of cheese works and non-dairy milk for a vegan option!

How To Make Loaded Vegetarian Quiche

1. Preheat your oven to 375��F (190��C).
2. Roll out the pie crust and fit into a 9-inch pie dish. Press the edges and prick the base with a fork.
3. In a skillet, saut�� the veggies until tender. Let them cool.
4. Beat the eggs, milk, salt, pepper, and nutmeg together. Stir in the cooled veggies and cheese.
5. Pour the egg mixture into the pie crust and bake for 30-35 minutes until golden and set.
6. Remove from oven and let it cool for a few minutes before slicing and serving. Enjoy!

Tips For The Best Results

• Saut�� veggies to release moisture and prevent a soggy base.
• Don���t overmix the egg-milk mixture to maintain creaminess.
• Use a pre-baked crust for a crunchy base.

Storage Tips

• Refrigerate the leftover quiche wrapped in foil for up to 3 days.
• For longer storage, freeze individual slices for up to 2 months.

Frequently Asked Questions

Q: Can I use any vegetables?

A: Absolutely! Feel free to choose from your favorite ones or use leftovers.

Q: Can I substitute eggs or make it vegan?

A: Yes, you can replace eggs with tofu for a vegan version.

Q: Can I freeze the cooked quiche?

A: Yes, you can freeze individual slices wrapped in aluminum foil.

Q: What should I serve with this?

A: A simple green salad works great.

Q: Can I make this quiche in advance?

A: Yes, it’s a fantastic make-ahead recipe. Prep it the night before and bake the next day.

Nutritional Facts of Loaded Vegetarian Quiche

This hearty quiche comes approx. at around 250 cal per slice, with 15g protein, and is rich in calcium, vitamin A & C.

In conclusion, the Loaded Vegetarian Quiche is not just about keeping it meatless, but it’s also about indulging in a dish that is healthy, humble and yet haute. So roll up your sleeves and whisk in ��� serving this will be quiche-essentially the best decision you’ll make today! Cheers!