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Delicious no-cheese vegetable quiche.
Depending upon your side dishes, you may be able to feed as many as eight people with one quiche. Realistically though, it’s 4-6.
Some people advocate pre-baking the crust and some don’t. I like to pre-bake my crust as I feel it makes the crust flakier. If you want to pre-bake, put the crust in the oven for 10-15 minutes at 375 degrees.
Put a pot of water on to boil for blanching the broccoli. Prepare a bowl of iced water to stop the cooking when the broccoli is done. When the water comes to a boil, add the broccoli, blanche until the broccoli is bright green, about 3 minutes. Remove the broccoli from the boiling water and plunge in the ice water to stop the cooking. Remove from the iced water and set aside on paper towels to drain.
Sauté the diced onion, dried red pepper, salt and pepper until the onion is translucent. Add garlic, sauté until fragrant, about 1 minute. Add bell pepper, sauté until starting to soften, about 3-4 minutes. Add mushrooms, sauté until the mushrooms give up their liquid and it is mostly cooked off. Remove the vegetables from the heat.
Combine the eggs and milk and set aside.
Layer the vegetables into the pie crust, filling the crust evenly. Pour the egg and milk mixture into the vegetable-filled pie crust. I topped my quiche with leaf cut-outs made from the leftover dough. If you decide to decorate your quiche in this manner, brush the dough leaves with egg white to help them brown.
Bake for 30 – 45 minutes at 375 degrees. Check the quiche carefully. The quiche will be done when the egg custard is set and no longer shakes when you jiggle the quiche. Remove from the oven and let sit for 15 minutes before serving.
I’ve never made a cheese-less quiche before so when I was faced with leftover pie crust dough, lots of eggs and vegetables but no cheese and too much snow on the ground to go get some, I was a little concerned. I figured I’d give it a go without the cheese and see how it turned out. It was delicious! The texture was much lighter and fluffier and the flavor not nearly as rich as a standard quiche. I much preferred this no-cheese variety. I have to assume the lack of cheese makes it healthier, too! You can throw almost anything in a quiche, so if you don’t have these vegetables, use what you do have! Also, don’t feel constrained by the amounts of vegetables. You’re trying to fill up the pie shell; the exact amount of each is not important.
Let me know what you think about the no-cheese quiche!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!