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+ servings

Parmesan Veggie Quiche

Veggie Quiche: Every Quiche recipe I create is always different and this is definitely a winner for breakfast, appetizer or just a snack.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Brunch, Lunch
Servings 12
Calories 1501.96 kcal

Ingredients
  

  • 1 box Pillsbury™ refrigerated pie crusts (store-bought, deep pie crust preferably)
  • 1 tablespoon unsalted butter
  • 1 garlic clove finely chopped
  • 1 cup baby portabella mushroom sliced
  • ¼ teaspoon fresh lemon juice
  • ½ cup white onions finely chopped
  • ¼ cup sweet peppers mini peppers preferably
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper ground
  • 3 large eggs beaten
  • 1 cups heavy cream
  • ¾ cup grated Parmesan cheese

Instructions
 

  • Preheat oven to 180ºC / 350ºF / Gas Mark 4.
  • In a skillet, add butter and garlic. Once the butter has melted, add mushroom. Let mushroom fry for about 1 minute while stirring over medium-high heat. Add lemon juice and stir and lower heat. Add onions, peppers, salt and black pepper. Let veggies cook for 3 - 4 minutes. Remove from heat and let cool.
  • In a medium bowl, whisk eggs and add cream and cheese. Stir in veggies. Pour mixture into pastry shell. Bake until center of quiche is just set, 40 to 45 minutes. Let stand 15 minutes before serving.

Nutrition

Serving: 12slicesCalories: 1501.96kcalCarbohydrates: 25.1gProtein: 53.73gFat: 133.96gSaturated Fat: 79.22gCholesterol: 913.2mgSodium: 2020.59mgPotassium: 962.85mgFiber: 3.26gSugar: 8.6gVitamin A: 6376.31IUVitamin C: 55.86mgCalcium: 1078.77mgIron: 3.26mg
Keyword Breakfast, cheese, easy recipes, eggs recipe, quiche
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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