Loaded Vegetarian Quiche

quiche

While we were in Hilton Head, after a long evening of having too much fun (and too many margaritas, whoops!) the next morning the only thing we wanted to eat was eggs. But P and I have his legendary egg burritos almost every morning and I've been itching to try my hand at baking a quiche after seeing this one on The Minimalist Baker. By the way, if you want some killer vegetarian recipes, she's the best in the biz. Anyway, so we journeyed out to the local store and gathered our supplies.

We picked up a carton of organic eggs and lots of our favorite veggies. The best thing about quiche is its versatility, it's literally the kitchen sink of breakfast dishes. Got leftovers? Throw them in! Only want bacon and cheese? Sure, why not, toss it in! See, it's crazy versatile.

Loaded vegetarian quiche Here's what we threw in:Β 

Ingredients:

5 large eggs 3/4 cup half/half 1 frozen 9-inch deep pie shell 1/2 cup mushrooms 1/2 bell pepper 1/2 cup sliced grape tomatoes 1 cup cheese (reserving 1/2 cup for topping) 1 shallot, sliced 1 cup spinach

And here's how to do it!

Directions:

Preheat oven to 350 degrees. Slice all vegetables as directed above and saute in butter until soften. Beat eggs in a large mixing bowl, adding the cream slowly while mixing. Add the filing into the egg and cream mixture. Pour into the frozen pie crust and top with remaining 1/2 cup of cheese. Place quiche on the middle oven rack for 45-50 minutes, or until the top is browned and a knife inserted in the center comes out clean. Remove from the oven and let it sit for 20 minutes. The eggs will continue to slowly cook and settle everything. Letting the quiche sit is the secret! Slice and serve!

Loaded vegetarian quiche Loaded vegetarian quiche

My only advice with quiche is to let it sit for at least 20 minutes after removing it from the oven. A lot of times with dishes like this, it smells so good that you want to dive right in! But don't! Fight the temptation and let it cool. This will allow everything to set in place so when you cut into it, uncooked egg yolk doesn't go everywhere.

This was the perfect and filling breakfast that we wanted that morning. We paired it with a few croissants and cups of coffee and suddenly we felt brand new again! Since we really loved this dish I'm going to start incorporating it into our weekend breakfast line up. Plus since we've started receiving our CSA basket again, there will be lots of choices in the coming weeks!

Would you make this recipe? Let me know your thoughts below!