Veggie Quiche
Ingredients
1 sheet frozen Puff Pastry, thawed
6 large eggs
½ cup heavy whipping cream
¼ cup milk
½ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried onion flakes
¾ cup shredded parmesan cheese
1 ½ cup shredded cheddar cheese
1 ½ cup chopped fresh vegetables (I used green pepper, red pepper, mushrooms and broccoli)
Garden fresh flavor is front and center in this easy Veggie Quiche recipe. With a buttery pastry crust, hearty egg filling with cheese and all your favorite vegetables, this quiche deserves a spot on your brunch table!
Instructions
Allow frozen puff pastry to thaw, according to package directions (about 15 minutes).
Once thawed, press into a 9-inch pie plate.
Beat eggs, heavy cream, milk, garlic, pepper, parsley and onion flakes until fully combined. Add in cheeses and vegetables. Pour into pie plate.
Bake in a 375 degree oven for 30-35 minutes. Remove and allow to cool 10-15 minutes before slicing and serving. ENJOY.
Notes
Grate your own cheese for best results. It melts so much better than bagged pre-shredded cheese from the store.
Store leftover quiche tightly covered in the refrigerator. Enjoy within 2 days.
Need more veggie ideas? Spinach, olives, tomatoes, summer squash and onions would all be amazing here.
Freeze: Bake your quiche and cool completely. Wrap quiche in plastic wrap and an airtight container or ziploc freezer bag. Make sure to use a "freezer to oven" safe pie plate...whether it's metal or disposable is best. Cook frozen quiche in 350 degree oven for about 20 minutes. You may need to put pie shield on the crust (or wrap with foil) so the edges don't burn.
Recipe and image courtesy of Easy Vegetable Quiche Recipe - Shugary Sweets