I love quiche. It is a grown-up version of breakfast for dinner, and it is so easy to use up any little thing that you might have in your veggie drawer in order to make it! I have made leftover salami, ham, or sweet potatoes into a delicious quiche, and it always turns out well. Serve with roasted potatoes or salad, and there is your meal.
For this beauty above, I wanted an all-veggie version. It has yummy goat cheese, and the kick of Dijon mustard to give it a great taste.
Before it’s cooked….
…And 40 minutes later.
Slice & Enjoy!
Quick & Easy Vegetarian Quiche
When I have no food in the house, but eggs, and some veggies, this makes a quick and easy meal.
- 1 recipe of single-crust pie dough
- 1 Tbsp. Dijon mustard
- 1 small yellow onion, chopped
- 8oz. package of sliced mushrooms, chopped
- 1 cup baby spinach, chopped
- 2 Tbsp. parsely, rough chopped
- 1 Tbsp. diced pimentos
- 4 eggs
- 1 1/2 cups milk
- 3 ounces goat cheese (or any other crumbled or shredded cheese)
- 1 tsp. ground pepper
- 1 tsp. kosher salt
Preheat your oven to 375*.
Roll out the dough and press lightly into an 8-9 inch sprayed pie pan.
Spread the dijon mustard evenly over the bottom of the crust. Set this aside.
In a medium, non-stick skillet, saute the onion until almost soft, and add the mushroom. Cook until soft.
Spread this mixture in an even layer over the dijon mustard in the pie dish.
Sprinkle the spinach and parsley evenly in the dish.
Lightly, beat the eggs and add the milk, pepper, salt, and goat cheese.
Gently,pour this over the vegetables, making sure that the goat cheese, and pimentos are evenly distributed.
Flute the edge of your pie crust.
Bake for 5 minutes at 375*, then turn down the oven to 350*.
Bake for 40-45 minutes until the center is set (it will puff up in the center a bit- you can test by inserting a knife into the center-if it comes out clean, it is done).
Let stand 5-10 minutes before cutting.
Please attribute this recipe: Show it came from hardlyagoddess.com
Check out where I am linked today:
Two Cup Tuesday, Delicious Dish Tuesday,
Share It #191, The Alder Collective