Description
This Vegetarian Quiche is very easy to make and will take you less than an hour to prepare. Make it ahead of time or on the day of your event. A crowd pleaser for sure!
Ingredients
Units
Scale
For the crust
- 2 store bought 9″ unbaked pie crusts (Paleo homemade crust recipe here)
For the filling
- 8 eggs
- 3 cups shredded Mild Cheddar and Monterey Jack cheese
- 1 cup unsweetened almond milk
- 1 cup diced mushrooms
- 1 cup chopped green bell peppers
- 1 cup diced yellow onion
- 1 cup sliced cherry tomatoes
- 4 garlic cloves (peeled and whole, not minced)
- 2 tbsp olive oil
- 3 tbsp regular flour (for Paleo use: cassava or arrowroot)
- 1 tbsp dried basil
- 1 tsp coarse kosher salt
- 1/2 tsp freshly cracked black pepper
Instructions
For the crust
- If using store bought: Preheat oven to 400 F. Unthaw crusts, and poke bottom and sides with a fork. Bake pie crusts until firm, about 14 mins. Remove crusts from oven and set aside. Reduce oven temp to 350 F.
- If making homemade crust, follow these instructions.
For the filling
- Cook veggies: place skillet over medium heat and add olive oil. Add in onions, bell peppers, mushrooms, and whole garlics and cook until soft, about 5 mins. Transfer to a bowl and set aside. In a small bowl, mix tomatoes with flour and basil; heat up skillet and cook for about 2 mins.
- Whisk eggs: in a bowl, whisk eggs, milk, salt, and pepper. Set aside.
- Assemble quiche: to each baked crust add 1 cup shredded cheese as the bottom layer. Divide cooked vegetables and add those as the second layer. Divide the tomatoes and add those as the third layer. Divide egg mixture and pour it on top as the fourth layer. Sprinkle 1/2 cup shredded cheese on top of each quiche as the fifth layer. Bake for 40 – 45 mins. Let cool a bit, slice and serve with a bit of hot sauce.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French