Vegetarian quiche – Tasty Meatless Monday bite

With Meatless Monday becoming increasingly popular, you cannot have enough recipes to keep the family satisfied. This vegetarian quiche recipe is tasty and will receive a thumbs up from everyone who takes a bite.

Preparing a vegetarian quiche does not take much time. In less than an hour, your quiche can be coming from the oven spreading its delicious aroma through your kitchen and home.

This recipe includes the method to prepare one big quiche, but you can always transform it into a number of mini quiches as can be seen on the recipe image. If you decide on the latter option, you can fill a platter with these tasty bites and take it to a family or friends gathering as a savoury platter.

If you are feeling creative you are in luck as this vegetarian quiche recipe is versatile. You can add additional veggies you feel will work well with this recipe, for example, broccoli or zucchinis or even sundried tomatoes.

Love this recipe as much as we do? Let us know in the comments of this recipe.

Vegetarian quiche recipe

5 from 1 vote

Recipe by Asande Mpila Course: Main, SnackCuisine: VegetarianDifficulty: Easy

Prep time

5

minutes

Cooking time

40

minutes

Total time

45

minutes

Ingredients

• 3 teaspoons 3 avocado oil

• ½ ½ onion, sliced into thin strips

• 1 1 red pepper, seeded and sliced into thin strips

• 1 teaspoon 1 minced garlic

• ½ tablespoon ½ mushrooms, sliced

• 2 cups 2 loosely packed spinach

• 1 1 refrigerated pie crust

• 1½ cups 1½ cream

• 5 5 eggs

• ¼ teaspoon ¼ salt

• ¼ teaspoon ¼ pepper

• ⅛ teaspoon ⅛ nutmeg

• ½ cup ½ grated cheese

Method

• Heat oil in a medium-sized pan. Add onions and peppers and sauté for 2 – 3 minutes until onions start to turn translucent.
• Add mushrooms and garlic and cook until mushrooms are cooked through; this takes approximately 5 minutes.
• Add spinach and cook for one minute longer until spinach is wilted. Remove pan from heat and set aside.
• Unroll the refrigerated pie crust and press into a 9-inch pie pan. Set aside.
• Crack the eggs and whisk until frothy. Add the milk, salt, pepper, and nutmeg and whisk to mix in.
• Remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).
• Place veggies on top of the crust in a pie pan in an even layer.
• Sprinkle cheese on top. Pour the egg mixture evenly over the veggies and cheese.
• Bake for 40 – 45 minutes until starting to brown on top. Remove from oven and let sit for 5 – 10 minutes before serving.

Notes

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