Vegetable & Mushroom Quiche
by RoryPerfect for breakfast, lunch, or dinner, this veggie filled quiche is savory and filling.
Vegetable & Mushroom Quiche
Rated 5.0 stars by 1 users
Category
Entrees
Ingredients
Pie Crust (Homemade or Store Bought - Keep Refrigerated)
6 oz. Jar Artichoke Hearts, Drained (Reserve 2 Tbsp. of the artichoke marinade)
1 Small Zucchini
1 Small Onion
1/2 Red Bell Pepper
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1 C. Chanterelle Mushrooms, Rehydrated
4 Medium Eggs
1 C. Half & Half
1/2 C. Milk
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1/2 tsp. Kosher Salt
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1/2 tsp. Black Pepper, Fine Ground
1 C. Monterrey Jack Cheese, Grated or Shredded
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1/2 tsp. Oregano, Mediterranean
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1/2 tsp. Fines Herbs Blend
Directions
While the mushrooms are rehydrating, chop the zucchini into one-inch cubes and dice the onion and red bell pepper.
Pour the reserved artichoke marinade into a small pan and use to sauté the vegetables and mushrooms over medium heat until the onions just begin to brown, about 5 minutes.
Preheat oven to 425°F. Line a tart pan or deep-dish pie pan with homemade or store-bought pie crust. Layer the sauteed vegetable mix in the crust. Sprinkle with grated cheese.
In a medium bowl, whisk together the eggs, half and half, milk, salt, and pepper. Pour this mixture over the vegetables and cheese. Sprinkle with Oregano and Fines Herbs.
Bake quiche in preheated oven for 15 minutes. Reduce temperature to 350°F and bake an additional 20 minutes, or until eggs are set, not runny. Remove quiche from oven and allow to cool on a cooling rack for 15 minutes before serving.