Vegetable cheddar quiche

Name: Vegetable cheddar quiche
Total time: 75 min
Yield: 8 servings
Ingredients: 1 cup broccoli florets; 0.12 tsps red pepper powder; 8 servings cilantro; 1 cup mushroom; 2 cloves garlic; 0.33 cup mayonnaise; 0.33 cup milk; 2 Tbs olive oil; 1 cup onion; 3 Tbs parmigiano reggiano; 0.5 tsps black pepper; 1 pie crust; 0.5 tsps salt; 1 cup sharp cheddar cheese; 1 cup spinach

A Mediterranean-inspired Vegetable Cheddar Quiche packed with vitamins and minerals. This dish is perfect for brunch or a light dinner option.

Ingredients

broccoli florets

1 cup

red pepper powder

0.12 tsps

cilantro

8 servings

mushroom

1 cup

garlic

2 cloves

mayonnaise

0.33 cup

milk

0.33 cup

olive oil

2 Tbs

onion

1 cup

parmigiano reggiano

3 Tbs

black pepper

0.5 tsps

pie crust

salt

0.5 tsps

sharp cheddar cheese

1 cup

spinach

1 cup

Method

Preheat oven to 37
Unroll pie crust and place into pie plate, crimp edges and set aside. Cook vegetables and garlic in frying pan over medium heat on stove top for about 5 minutes until tender stir occasionally.
Add salt, pepper and cayenne pepper while cooking. After vegetables are tender, remove pan from the heat and set aside to cool.In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth. Once vegetables have cooled, add them to the egg mix.
Add the cheese as well and then pour the mixture into the pie crust. Top with the 3 tbs of grated parmesan cheese.
Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly! The top should be golden brown.
Let quiche stand for 10 minutes before cutting to serve.
Garnish with cilantro

Nutrition:

573 kcal

Carbs

46 g

Fat

38 g

Protein

11 g

Share recipe: