Garden Vegetable Quiche

Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too.


6 to 8 servings


1 frozen pie shell (9 inches)
1 small red onion, sliced
1/2 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
1 tablespoon butter
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup (4 ounces) shredded Swiss cheese
4 eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper


Preheat oven to 400°F (204°C). Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire cooling rack. Reduce heat to 350°F (177°C).

In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese.

In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. Cover edges of crust loosely with foil.

Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Estimated Time

Preparation Time; 20 minutes
Bake Time: 55 minutes
Standing Time: 10 minutes

Nutritional Information

1 serving (1 piece) equals 369 calories, 31 g fat (16 g saturated fat), 190 mg cholesterol, 330 mg sodium, 15 g carbohydrate, trace fiber, 9 g protein.

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