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Vegetarian Quiche



Prep time

15 mins
Cook time

50 mins
Total time

80 mins

Ingredients 

1 Kinnikinnick Pie Crust (195 g)

1 tbsp olive oil (15 g)

3 button mushrooms - chopped (70 g)

1 green onion - diced (7 g)

1 celery stick - diced (60 g)

2 small sweet peppers - chopped (72 g) 

½ tsp black pepper (1 g)

¼ tsp salt (1 g)

3 large eggs (168 g)

½ cup milk 2% (120 g)

¼ cup cream 10% (50 g)

1 tsp garlic powder (3 g)

¼ tsp cayenne pepper (1 g)

1 tbsp fresh parsley - chopped (7 g)

1 cup shredded cheddar cheese (112 g)
vegetarian quiche

Directions

Pie Crust

  1. Preheat oven to 375°F (190°C).
  2. Place Kinnikinnick Pie Crust on baking tray in a single layer (leave in pie foil). Let thaw 30 minutes.
  3. Pierce bottom and sides with a fork to prevent air pocket from forming. 
  4. Bake in preheated oven for 12 minutes. Remove pie crust from oven. Set aside to cool completely. 
Vegetarian Quiche

Filling 

  1. In a medium skillet heat olive oil. Sauté mushrooms, green onion, celery, pepper, salt and black pepper until tender (approx. 3 - 5 minutes).
  2. Remove from heat and set aside.
  3. In a medium bowl combine eggs, milk, cream, cayenne and garlic. Whisk vigorously until combined.
  4. Add sautéed vegetables, parsley and cheese. Mix until combined. Set aside.

Assembly 

  1. Fill cooled pie crust with egg filling.
  2. Return filled pie to preheated oven and bake for 30 - 35 minutes.
  3. Remove from oven and let  Vegetarian Quiche cool slightly before serving.

Yields 1 pie 


Make the Tarts instead

gluten-free vegetarian quiche tarts




 

Stock up your pantry


Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2