Three Cheese Veggie Quiche

Three Cheese Veggie Quiche

This is my all time favorite quiche. I did a little twist of the cheeses to make this rich and flavorful. This quiche is awesome and satisfying all by itself, great with an Arugula Salad (next post!), or with a soup.

Jump to Recipe

Start by preparing a 9 or 10 inch pie plate. Spray with oil or butter, and mold pie crust into dish.

Next heat large skillet with oil over medium heat. Sauté chopped onions and mushrooms for approx. 3-5 minutes. Add minced garlic, sauté for 30 seconds then add chopped Swiss chard. Cook about 2-3 min, only until chard it slightly wilted. I usually add a pinch salt and pepper to the veggies.

Add cooked veggies to prepared pie dish.

Add cheeses.

Then fresh spinach.

Pour egg mixture over spinach slowly, allowing time for it to soak in under leaves or it will over flow the dish.

Bake at 375 degrees for 45-50 minutes. Similar to when baking a pie, cover the crust with some aluminum foil for the first 30 minutes to prevent the crust from burning or darkening too much. To reduce waste and not have to deal with aluminum foil not staying in place (major pain in the butt!), try investing in a metal pie crust cover that can purchased in most stores or of course, Amazon.

Three Cheese Veggie Quiche

5 from 2 votes
Print Pin
Course: Breakfast, Main Course
Keyword: Vegetable, Vegetarian
Servings: 8
Calories: 556kcal
Author: hungrydanekitchen

Ingredients

  • 1 Pie Crust
  • 1 tbsp olive oil
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 8 oz mushrooms chopped
  • 2 cups Swiss chard chopped
  • 1 cup Havarti cheese shredded
  • 1 cup Gouda cheese shredded
  • 1/2 cup Mozzarella cheese shredded
  • 1 cup baby spinach
  • 6 eggs
  • 1.5 cups heavy cream I use plain non-dairy soy creamer (Silk)
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions

  • Preheat oven to 375 dregrees Fahrenheit.
    Prepare pie dish – spray with oil or butter and mold pie crust into dish.
  • Heat large skillet with oil over medium heat. Add onions and mushrooms, saute 3-5 minutes. Add garlic and saute about 30 seconds then add swiss chard and cook until chard is slightly wilted. Remove from heat.
  • In medium mixing bowl whisk eggs and cream. Add salt and pepper.
  • Add veggies to prepared pie dish. Add cheeses on top of veggies. Then fresh spinach. Pour egg mixture over spinach slowly – allowing time for liquid to soak down in.
  • Place in preheated oven and cook for 45-50 minutes. Quiche is done when a toothpick or knife inserted in the middle comes out clean.
    Enjoy!

Nutrition

Serving: 1slice | Calories: 556kcal | Carbohydrates: 16g | Protein: 24g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 249mg | Sodium: 757mg | Potassium: 325mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2185IU | Vitamin C: 6mg | Calcium: 486mg | Iron: 2mg

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