Recipes
Vegetable Quiche By: Chris B.
Recipe Story
My son has CF. The recipe was developed because I grew a garden & had to come up with recipes to use all the Swiss chard, zucchini and leeks.
Ingredients
- 1 onion, sweet - vary size depending on preference
- 1 pt mushroom, white
- 1 leek, white and light green part
- 1/2 bunch Swiss chard
- 1 medium size zucchini, shredded
- 1 Tbsp olive oil
- 4 eggs
- 3/4 c half & half
- Salt and pepper to taste
- 1 tsp butter
- 1 1/2 c cheese
- Add All Ingredients
Directions
Sauté onions and leeks in 1 tbsp of olive oil; removing from pan once soft.
Sauté mushrooms in butter and 1 tbsp olive oil, once soft put in bowl with onion.
Sauté Swiss chard in 1 tbsp olive oil; when done, take out of pan and put in bowl with other vegetables.
Shred zucchini and squeeze to get excess water out; sauté in pan, add a bit of additional oil if needed.
Mix vegetables together in glass pie pan that has been sprayed with cooking spray.
Shred 1 1/2 cup cheese (I use 1/2 cup Asiago, 1/2 cup Parmesan, & 1/2 cup of whatever else I have).
Mix cheese into vegetables.
Beat eggs and then add half & half, a bit at a time.
Season with salt and pepper as desired.
Pour eggs and half and half mixture over vegetables and cheese.
Bake about 30 minutes at 375 until top is brown.
TIPS/NOTES
All vegetable amounts are approximate. If you wish, add more cheese. My only rule is use at least 1/2 cup Asiago and white mushrooms. Add whatever else you want - I have added spinach, red peppers, etc. I have also added diced cooked bacon. Oil amounts are also approximate. This basic recipe is just a guide. Good hot or cold leftover the next day.
Nutritional Information
- Servings: 6
-
Amount per serving:
- Calories: 310
- Fat: 23 g
- Sodium: 333 mg
- Protein: 15 g
- Calcium: 299 mg
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