How to Spring Yummy Loaded veggie quiche

How to Spring Yummy Loaded veggie quiche Delicious, fresh and tasty.

Loaded veggie quiche. Remove crust from oven and set aside. How To Make Loaded Vegetable Quiche. You can make one from scratch or you can buy Pillsbury Pie Dough.

Place vegetables in the pre-baked crust.

Loaded Vegetable Quiche: A quiche is not only a great way to get a helping of protein in but also a terrific way to use up leftover veggies in the fridge.

This version is loaded with spring staples but you can use whatever vegetables you have on hand.

You can have Loaded veggie quiche using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Loaded veggie quiche

1. You need 1 of x 9” pie frozen pie crust.

2. You need 2-4 tbsp of olive oil.

3. Prepare 1/2 of a small onion, chopped.

4. Prepare 5 of mushrooms, diced.

5. You need 1 of zucchini, chopped into cubes.

6. Prepare 2 of large handfuls kale, chopped into small pieces.

7. Prepare 1 of large tomato, sliced.

8. It’s 1 tsp of dried basil.

9. It’s 3 of eggs, beaten.

10. Prepare 1/2 c of milk.

11. Prepare 1/2 tsp of salt.

12. You need 1/8 tsp of ground black pepper.

13. You need 1 c of shredded jack cheese.

14. Prepare 1/2 c of shredded cheddar cheese.

You guys, this quiche is so crazy good!

I loooooove brunch recipes, but so many of them are totally loaded with calories.

I love this lighter option that is still packed with flavor.

A nice green side salad goes great for brunch, lunch or dinner.

Loaded veggie quiche step by step

1. Preheat oven to 400 degrees. While oven is heating cook zucchini, onion, mushrooms and kale in olive oil over medium heat until tender and cooked through. Remove veggies from heat and set aside..

2. Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce heat to 350 degrees..

3. Whisk eggs, milk, salt & pepper in a small bowl..

4. Spread 3/4 c jack cheese and 1/4 c cheddar in bottom of pie crust. Place veggie mixture on top of cheese and top with sliced tomatoes. Sprinkle the dried basil over top. Pour egg mixture into pie shell. Top with remaining cheese..

5. Bake in preheated oven til knife inserted in center comes out clean, about 45 minutes..

6. All done!.

Just a few eggs and plenty of veggies–zucchini, yellow squash, carrots, bell pepper, and onion–make this quiche perfect for brunch or any time of day.

Line unpricked pastry shell with a double thickness of heavy-duty foil.

These quiche may be little, but they pack a serious amount of veggie-loaded flavor!

Fresh vegetables, cream cheese, eggs and cheddar bake together in muffin tin-size Pillsbury™ pie crusts for mini quiche that make a meal.

Serve them at your next brunch or potluck for a handheld breakfast everyone will love.