Vegetarian Quiche
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Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
613 kcal
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Course
Dinner
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Cuisine
French, Vegetarian
Vegetarian Quiche
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A vegetarian quiche is a savory pie made with a flaky pastry crust and a rich, creamy egg-based filling loaded with tomatoes, peas, and artichokes.
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Ingredients
- 1 puff pastry thawded Pepperidge Farm
- 4 tomato
- 1 cup pea thawed
- 1 teaspoon sugar
- 8 ounces artichoke hearts
- 4 egg
- 1½ cup heavy cream
- ½ cup gruyere cheese shredded
- 1 tablespoon butter unsalted
Instructions
- Preheat oven at 400°
- Roll out the puff pastry sheet to fit a 9” pie dish. Butter and flour the pie dish. Place the pasty and refrigerate for 30 minutes. Meanwhile peel cut and removes all seed from the tomatoes. Chop them roughly, salt and pepper them.
- Add the peas, artichoke and tomatoes to the puff pastry.
- Beat together the eggs, heavy cream and the Gruyere cheese and pour over the vegetables.
- Lower the heat to 375° and cook for 25 to 30 minutes or until the top is nicely browned and the eggs mixture is solid.
Notes
- Gruyere cheese has a high amount of saltiness, so taste it before seasoning.
- Remove all the seeds of your tomatoes to eliminate any sogginess to your quiche.
Nutrition Information
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Calories
613kcal
(31%)
Carbohydrates
29g
(10%)
Protein
13g
(26%)
Fat
49g
(75%)
Saturated Fat
22g
(110%)
Cholesterol
207mg
(69%)
Sodium
352mg
(15%)
Potassium
372mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2440IU
(49%)
Vitamin C
29.2mg
(32%)
Calcium
192mg
(19%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 49g | 75% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 207mg | 69% |
| Sodium | 352mg | 15% |
| Potassium | 372mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2440IU | 49% |
| Vitamin C | 29.2mg | 32% |
| Calcium | 192mg | 19% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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