Wednesday, May 4, 2016

#Brunchweek 2016 - Vegetarian Quiche








 Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Here's my second recipe for #Brunchweek!

What's Brunchweek, you ask? Head on over to my first post and read through. We have so many awesome prizes up for grabs from our sponsors!





Today I have something my veggie-hating fiance refuses to eat but everyone else enjoys: a vegetarian quiche!

Quiche was a go-to breakfast food growing up. And lunch food. And anytime food, really. I perfected this recipe in college when I was a vegetarian. The secret is the crust--I use crescent rolls. It's a "secret" family recipe, and as much as I enjoy a homemade pie crust, I'll never stray from my beloved rolls.

I love quiches because they taste good hot or cold, for any meal. This would be a great addition to the table for anyone who doesn't eat much meat.



Check out the other recipes today:

  BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:
Vegetarian Quiche
  • 1 tube crescent roll dough
  • 5 eggs
  • 1/4 cup heavy cream
  • 1/2 cup shredded Cabot Sharp Cheddar cheese
  • 8 asparagus spears
  • 1 small onion, sliced
  • 1 portobello mushroom, sliced
  • 1 cup chopped spinach
  • 1 tbsp herbs de provance
  • salt and pepper

-Preheat oven to 350 degrees F. Line a pie tin with the crescent dough, making sure the surface is covered and the triangles of the dough are pressed firmly together.

-In a separate bowl, mix together the rest of the ingredients--if you feel like it, arrange the veggies in a pattern on top instead of mixing into the egg.

-Bake for 30 minutes, until firm. Serve hot or hold.

7 comments:

  1. I always like to provide a vegetarian option at brunch and this fits the bill perfectly!

    ReplyDelete
  2. This is a great addition to any brunch table!! I love the whole round up and can't wait to check out all of them!

    ReplyDelete
  3. What a stunning quiche! I love how you used the portobello and asparagus, they create perfect dividers for slicing.

    ReplyDelete
  4. I love a sophisticated and flavorful quiche! This one knocks it out of the park!

    ReplyDelete
  5. Ohh I love the mushrooms in this!

    ReplyDelete
  6. On the weekends we usually always have brunch instead of breakfast and lunch so I am always looking for great recipes. This is one with portobello mushrooms is one of our favorites. Check it out here...

    ReplyDelete