Mediterranean Vegetable Quiche – a delicious recipe with cremini mushroom, onion, asparagus, zucchini, olive oil, peppers. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 375-degrees F.
2
Clean and chop all vegetables to bite size pieces.
3
In a large skillet over medium heat saute the onions in half of the olive oil or butter until translucent. Stir in mushrooms and saute for 3-5 minutes longer, season with salt and pepper. Set aside.
4
In a seperate skillet saute the zucchini and asparagus in the remaining oil or butter (1 tablespoon). Cook until tender. When vegetables have cooled squeeze out all excess moisture.
5
In a mixing bowl beat eggs, nutmeg, salt and pepper and half and half together.
6
In a partially baked 9-inch pie crust or crust fitted in a quiche pan, spread onion/mushroom mixture on bottom of crust, then add asparagus/zucchini mixture and then the goat cheese. Finally pour in the egg mixture.
7
Bake for 25-35 minutes or until cooked and top is set.
8
Place quiche under broiler very briefly to brown.
442
kcal
Calories
32
g
Fat
14
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 lb cremini mushroom (or your favorite mushrooms), 1 onion, 1 bunch asparagus, 2 zucchini or 1 small eggplant, and more.
Yes, Mediterranean Vegetable Quiche 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.
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