quick and easy vegetable quiche
vegetable quiche
ingredients:
(1-1/2) cups diced shallots (= approx. 4 shallots) or onion (= 1 medium onion)
(1-1/2) cups finely diced mushrooms (= approx. 5 large baby portabella mushrooms)
(2-3) small sliced portabella mushrooms for topping
(4) thinly bias cut asparagus for topping
(3-4) thinly sliced multi-color grape tomatoes for topping
(1) store-bought refrigerated pie crust
(1) Tbsp. butter
(4) eggs
(1) cup heavy cream
(1) cup shredded or grated cheese of your choice
salt & pepper
grated nutmeg (optional)
direction:
1. roll out (1) sheet of store-bought refrigerated pie crust over a 9" tart pan with removable bottom and ease into the pan. store in the freezer while preparing other ingredients.
- i don't find it is necessary to blind-bake (prebaking pie crust without filling) the pie crust if it is kept very cold (frozen) before baking.
2. preheat the oven at 400° f.
3. cut and prepare mushrooms, shallots, asparagus and tomatoes.
4. heat a pan on medium high heat. melt (1) Tbsp. butter and cook (1-1/2) cups diced shallots and (1-1/2) cups mushrooms. season with salt and pepper. set aside to cool.
5. in a bowl, whisk (4) eggs and (1) cup heavy cream. add (1) cup shredded or grated cheese and a pinch of grated nutmeg. season with salt and pepper.
6. evenly spread cooled mushroom and shallot at the bottom of the frozen pie crust and carefully pour egg/cream mixture over it.
7. add asparagus, tomatoes and small mushroom toppings.
8. bake in the oven for 45-50 min. serve hot or cold.
yield: (1) 9" pie