Recipe by Kurt
"Trying out this combination of quiche recipes."
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1 (9 inch)
unbaked deep dish pie crust
chopped green bell pepper
ground black pepper
1 1/2 cups
shredded Colby-Monterey Jack cheese, divided
I liked this Quiche very much.I followed each step but had to subsitute spinach for zucchini as that was the only green vegetable I had.Over the years I have not been instructed to pre bake the shell and by not skipping this step I ended up with a very nice quiche.
I didn't have the tomatoes on hand so I used broccoli instead. Everyone loved it! Even my picky husband and father-in-law!!
I have never made quiche before and found this recipe easy and quite tasty! Yum!
Loved this recipe! I used chopped frozen spinach instead of the zucchini, which I cooked separate from the peppers/onions. I also used a little garlic when cooking the onions/peppers/mushrooms. Delicious! Ate the entire quiche in one meal. Usually my quiches last 2 meals.
Made as directed for lunch aboard my ship and was very popular, and very attractive. Will definitely do again. Had to use mixed cheddar/Monterey cheese as that is what I had.
I liked it, but the next time I make it, it will be with a higher percentage of vegetables to egg/milk mixture. I like my veggies.
This was absolutely delicious and I will be making it again. It was a good blend of veggies including onion, pepper, mushrooms, zucchini, and tomato. I paid special attention to seasoning each layer. There are two layers of cheese and it uses both eggs and milk in a flakey pie crust. This was pretty easy to make and very filling.
Made it with spinach instead of the bell peppers. Other than that, I followed the directions to the dot. It was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Loaded Vegetarian Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 177
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