Garden Vegetable Quiche With A Cream Cheese Crust Recipe

This incredible Garden Vegetable Quiche boasts a creamy, dreamy cream cheese crust and is bursting with fresh, seasonal vegetables! Perfect for a satisfying dinner or a show-stopping brunch, this recipe is your solution for using up leftover vegetables. The unique crust elevates this classic dish to new heights. Get ready to impress your family and friends with this flavorful and easy-to-make quiche from the Spice and Spirit cookbook!

Prep Time 30 mins
Cook Time 80 mins
Calories 2757.9 kcal
Protein 154g
Rating 5.0 (4 Reviews)
Garden Vegetable Quiche With A Cream Cheese Crust 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Garden Vegetable Quiche With A Cream Cheese Crust

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How to Make Garden Vegetable Quiche With A Cream Cheese Crust

  1. Whisk together 1 1/2 cups all-purpose flour, 1/2 cup (1 stick) cold unsalted butter, cut into cubes, and 4 ounces softened cream cheese in a medium bowl until the mixture resembles coarse crumbs.
  2. Gently gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes (chill time not included in prep time).
  3. While the dough chills, prepare the vegetables: In a large skillet, sauté 8 ounces sliced mushrooms, 1/2 cup chopped bell peppers (any color), 1/2 cup chopped zucchini, 1/4 cup chopped onion, and 1/2 cup chopped broccoli florets in 2 tablespoons melted butter until crisp-tender (about 8-10 minutes).
  4. Remove from heat and stir in 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Preheat oven to 350°F (175°C).
  6. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer to a 10-inch pie plate, pressing it evenly into the bottom and up the sides.
  7. Sprinkle 1/2 cup shredded Muenster cheese over the crust.
  8. Spoon the reserved sautéed vegetables evenly over the cheese.
  9. In a medium bowl, whisk together 4 large eggs, 1 cup milk, and a pinch of salt.
  10. Pour the egg mixture evenly over the vegetables.
  11. In a small skillet, sauté 3 tablespoons chopped onion in 1 tablespoon butter until tender (about 3 minutes).
  12. Drain the sautéed onions and sprinkle them over the quiche.
  13. Bake for 40-45 minutes, or until the quiche is set and lightly browned.
  14. Let stand for 5 minutes before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

151 g

Sugar

63g

Fat

644g

Carbs

45g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Breakfast Main Dish Eggs Dairy Vegetables Mushrooms Squash Brunch Presentation Served Hot 4 Hours Or Less Zucchini