In honor of Meatless Monday, I’m sharing a recipe for a vegetarian quiche that I just tried last week. I started with the basic Quiche Lorraine recipe from my handy Joy of Cooking cookbook and then made substitutions to make it both vegetarian & a little bit healthier.
Here is what you will need to make one 9-inch quiche (approximately 6 servings).
- small skillet
- 9-inch pie plate
- medium mixing bowl
- fork or whisk
- aluminum foil
Preheat oven to 375 degrees F.
- 1 All-Natural Ready-to-Bake pie crust (for a 9-inch pie – I used one from Immaculate Baking Co. that I purchased at Whole Foods)
- 1 tsp olive oil
- 2 cloves garlic, finely chopped
- 3 large eggs, lightly beaten
- 1 egg yolk
- 1 cup heavy cream
- 1/2 cup 1% milk
- 1/2 tsp salt
- 1/4 freshly ground black pepper
- pinch of ground nutmeg
- 1 bunch of baby broccoli (cut into smaller pieces)
- 3/4 cup of grated parmesan cheese
Let your pre-made pie crust come to room temperature (about 20 minutes) and roll out into a pie plate that can accommodate a 9-inch pie crust. Lightly beat the egg yolk, and then brush the edges of the crust with it.
Heat the olive oil in a skillet over medium heat. When hot, saute the garlic for 1-2 minutes. Don’t let it burn. Pour the garlic right into the pie crust.
In a medium-sized bowl, beat together 3 large eggs, add the cream & milk, salt, pepper, and nutmeg. Beat together until mixed.
Add the cut broccoli and parmesan cheese to the pie crust. Pour the egg mixture right on top.
Bake until the filling is browned & set (about 30 minutes). Check to make sure that the outer edges of the crust isn’t burning. You may need to place aluminum foil around the edges if it starts to get overdone.