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.



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.

Comments

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

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  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!

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

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

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  5. Ohh I love the mushrooms in this!

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  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...

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  7. This is so easy! I'm going to try to make this veggie quiche this weekend.

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