RECIPES BREAKFASTS PASTRY UNDER $10

Cheeseless Vegetarian Quiche

Cheeseless Vegetarian Quiche

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 11
Difficulty Medium

Rating (click to rate)

3.8 based on 26 ratings.

Ingredients

  • 1 Pie Crust (store-bought or make your own)
  • 1 Onion diced
  • 1 Red Capsicum diced
  • 1 tsp Garlic crushed
  • 1 Crown Of Broccoli broken into florets, cutting the large ones
  • 1 Zucchini finely chopped or grated
  • 2 cups Mushrooms sliced
  • 1 tsp Paprika
  • 1 cup Milk
  • 4 Eggs
  • Salt And Pepper to taste

Nutrition Information

Qty per
156g serve
Qty per
100g
Energy 140cal 90cal
Protein 6.4g 4.1g
Fat (total) 4.2g 2.69g
 - saturated 1.6g 1.02g
Carbohydrate 9.2g 5.9g
 - sugars 4.07g 2.6g
Dietary Fibre 2.13g 1.36g
Sodium 79mg 51mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Cheeseless Vegetarian Quiche

Quiche is a popular part of the French cuisine but have been widely adapted by other countries and has evolved into different recipes, like this one.

Cheeseless Vegetarian Quiche is a lovely dish to take to a party or have on your own table for a light lunch or dinner. This quiche is not only a deliciously savoury dish but also healthy and ideal for those who couldn’t (and shouldn’t) eat meat and cheese. A little fiddly but well worth it!

Method

  1. Pre-bake your crust in the oven for 10-15 minutes at 180 degrees (optional).

  2. Put a pot of water on to boil for blanching the broccoli.

  3. Prepare a bowl of iced water to stop the cooking when the broccoli is done. When the water comes to a boil, add the broccoli, blanch until the broccoli is bright green - about 3 minutes.

  4. Remove the broccoli from the boiling water and plunge in the ice water to stop the cooking. Remove from the iced water and set aside on paper towels to drain.

  5. Sauté diced onion, dried red pepper, salt and pepper until the onion is translucent, then add garlic and sauté until fragrant - about 1 minute.

  6. Add the capsicum, sauté until it begins to soften (about 3-4 minutes) then add mushrooms.

  7. Sauté until the mushrooms give up their liquid and it is mostly cooked off. Remove the vegetables from the heat.

  8. Combine the eggs and milk and set aside.

  9. Layer the vegetables into the pie crust, filling the crust evenly.

  10. Pour the egg and milk mixture into the vegetable filled pie crust.

  11. Bake for 30 - 45 minutes at 180 degrees.

  12. Check the quiche regularly. The quiche will be done when the egg mixture is set and no longer shakes when you jiggle the quiche.

  13. Remove from the oven and let sit for 15 minutes before serving.

  14. Cheeseless Vegetarian Quiche is suitable to freeze for up to 3 months.

  15. Serve hot or cold, your choice!

  16. I like to pre-bake my crust as I feel it makes the crust flakier. If you want to pre-bake, put the crust in the oven for 10-15 minutes at 180 degrees.

Cheeseless Vegetarian Quiche | Stay at Home Mum.com.au

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar