Garden Vegetable Quiche With A Cream Cheese Crust

Name: Garden Vegetable Quiche With A Cream Cheese Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup all purpose flour; 1/2 cup butter, softened; 1 (3 ounce) package cream cheese, softened; Quiche; 1/2 cup mushroom, diced; 1/2 cup green pepper, diced; 1/2 cup zucchini, diced; 1 small onion, diced (no more than 1/4 cup); 1 small carrot, scraped and diced; 1 teaspoon garlic, minced; 2 tablespoons butter, melted; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup muenster cheese, may substitute mozzarella (4 oz); 3 eggs; 1 cup milk; Topping; 3 tablespoons onions, chopped; 1 tablespoon butter

Servings: persons

Crust
1 cup all purpose flour
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
Quiche
1/2 cup mushroom, diced
1/2 cup green pepper, diced
1/2 cup zucchini, diced
1 small onion, diced (no more than 1/4 cup)
1 small carrot, scraped and diced
1 teaspoon garlic, minced
2 tablespoons butter, melted
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup muenster cheese, may substitute mozzarella (4 oz)
3 eggs
1 cup milk
Topping
3 tablespoons onions, chopped
1 tablespoon butter

1
Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
2
Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
3
Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
4
Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
5
Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
6
Let stand 5 minutes before serving.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Crust, 1 cup all purpose flour, 1/2 cup butter, softened, 1 (3 ounce) package cream cheese, softened, and more.

Yes, Garden Vegetable Quiche With A Cream Cheese Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!