Vegetable Quiche


1 puff pastry sheet, thawed
1/2 cup sour cream
3/4 cup grated Gouda, or cheese of choice
1/4 cup milk
1/4 cup heavy cream
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan


Preheat oven to 350 degrees F.
Roll out the puff pastry to fit your pie pan or mold. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
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. Place on top of uncooked crust and top with Parmesan.
Bake for approximately 40 - 45 minutes, until it's all puffed up and a knife inserted near the center comes out clean and crust is golden brown.




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.


1 quiche


Monday, January 4, 2010 - 9:10am


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