Cheeseless Vegetarian Quiche is a lovely dish to take to a Christmas party or have on your own table for a light lunch or dinner. A little fiddly but well worth it!
- 1 pie crust (store-bought or make your own)
- 1 onion, diced
- 1 red capsicum, diced
- 1 teaspoon crushed garlic
- 1 crown of broccoli, broken into florets, cutting the large ones
- 1 zucchini finely chopped or grated
- 2 cups of sliced mushrooms
- 1 teaspoon paprika
- 1 cup milk
- 4 eggs
- salt pepper to taste
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.
Put a pot of water on to boil for blanching the broccoli. 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, blanche until the broccoli is bright green (about 3 minutes). 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.
Saute’ diced onion, dried red pepper, salt and pepper until the onion is translucent, then add garlic and saute’ until fragrant – about 1 minute.
Add the capsicum, saute’ until it begins to soften (about 3-4 minutes) then add mushrooms.
Saute’ until the mushrooms give up their liquid and it is mostly cooked off. Remove the vegetables from the heat.
Combine the eggs and milk and set aside. Layer the vegetables into the pie crust, filling the crust evenly.
Pour the egg and milk mixture into the vegetable filled pie crust.
Bake for 30 – 45 minutes at 180 degrees. Check the quiche regularly. The quiche will be done when the egg mixture is set and no longer shakes when you jiggle the quiche.
Remove from the oven and let sit for 15 minutes before serving.
Recipes Hints and Tips:
- Suitable for freezing
- Serve hot or cold