Vegetable Quiche
I decided to give up meat a few months ago and I'm always looking for ways to get more veggies into my meals so I thought it would be great to make a veggie quiche! I chose this dish because I wanted something in the area of a pie but I was too lazy to make a pie crust so I decided to use some leftover puff pastry I had. I wanted lots of veggies, so I sauteed some onions, shredded carrots and zucchini, broccoli and cauliflower.
Total Steps
4
Ingredients
10
Tools Needed
4
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups cooked vegetables
- 1/2 cup sour cream
- 3/4 cup grated Gouda(optional)
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 eggs eggs, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons grated Parmesan
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Roll out the puff pastry to fit your pie pan or mold. Press the pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
Step 3
In a large bowl, combine the sour cream, cheese, milk, eggs, heavy cream, salt, and black pepper. Mix well. Add the cooked vegetables and mix until combined. Pour the mixture onto the uncooked crust and top with Parmesan.
Step 4
Bake for approximately 40-45 minutes, until it's all puffed up and a knife inserted near the center comes out clean and the crust is golden brown.