Vegetable-Gruyère Quiche Recipe

Name: Vegetable-Gruyère Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup julienne-sliced leeks; 2 cups julienne-sliced zucchini; 2 cups julienne-sliced yellow squash; 1 cup julienne-sliced sweet red pepper; 1 1/3 cups all-purpose flour; 1/4 cup margarine; 2 to 3 tablespoons cold water; 2 eggs; 1 egg white; 2 tablespoons 1% low-fat milk; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup (1 ounce) finely grated reduced-fat Gruyere cheese

Servings: persons

1 cup julienne-sliced leeks
2 cups julienne-sliced zucchini
2 cups julienne-sliced yellow squash
1 cup julienne-sliced sweet red pepper
1 1/3 cups all-purpose flour
1/4 cup margarine
2 to 3 tablespoons cold water
2 eggs
1 egg white
2 tablespoons 1% low-fat milk
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1 ounce) finely grated reduced-fat Gruyere cheese

1
Add water to a Dutch oven to a depth of 2 inches; bring to a boil. Add leeks; cover and simmer 5 minutes. Add zucchini, squash, and sweet red pepper; cover and simmer 5 minutes. Drain well; pat dry with paper towels.
2
Place flour in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface of mixture; stir with a fork until dry ingredients are moistened. Shape into a ball.
3
Place dough between 2 sheets of heavy-duty plastic wrap, and gently press into a 4-inch circle. Chill 20 minutes. Roll into a 12-inch circle. Freeze 5 minutes. Remove top sheet of plastic wrap. Invert and fit pastry into a 9-inch quiche dish or pieplate; remove remaining sheet of plastic. Fold edges of pastry under, and flute; seal to edge of pieplate. Bake pastry shell at 450u00b0 for 5 minutes. Spoon vegetable mixture into pastry.
4
Combine eggs and next 5 ingredients; stir well with a wire whisk. Pour over vegetable mixture. Bake at 375u00b0 for 30 minutes; sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let stand 5 minutes before serving.

325

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 1 cup julienne-sliced leeks, 2 cups julienne-sliced zucchini, 2 cups julienne-sliced yellow squash, 1 cup julienne-sliced sweet red pepper, and more.

Yes, Vegetable-Gruyère 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.

That's it — enjoy your meal!

Vegetable-Gruyère Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions