A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole – whatever you prefer.
Ingredients
- 1 egg, separated
- 1 tablespoon water
- 1 prepared 9-inch single pie crust
- 2 eggs
- 1 cup milk
- 2 tablespoons canola oil
- 1 (8 ounce) package sliced fresh mushrooms
- ½ cup chopped onion
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 (6 ounce) bag fresh spinach, chopped
- ¼ teaspoon dried tarragon
- ¼ teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 ¼ cups shredded white Cheddar cheese
- 1 small zucchini, thinly sliced into rounds
- ¼ cup shredded white Cheddar cheese
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
Step 3
Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
Step 4
Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
Step 5
Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
Step 6
Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
Step 7
Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
Step 8
Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
Step 9
Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
Step 10
Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
Step 11
Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.
Cook’s Note:
If using a lighter milk, let quiche set further in the refrigerator for 2 to 8 hours after baking.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 387 | |
% Daily Value * | |
Total Fat28g | 35% |
Saturated Fat10g | 51% |
Cholesterol126mg | 42% |
Sodium507mg | 22% |
Total Carbohydrate21g | 7% |
Dietary Fiber3g | 9% |
Total Sugars4g | |
Protein16g | |
Vitamin C13mg | 67% |
Calcium304mg | 23% |
Iron3mg | 14% |
Potassium496mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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