Sunshine K.: "This was a great recipe to have on hand when I ha…" Read More
16Ingredients
800Calories
105Minutes

A delicious vegetable quiche recipe is great to have mastered for when you want a simple recipe to prepare for brunch. This version features bell pepper, mushrooms, and onions as the vegetable base which results in a flavorful and savory dish. Eggs add protein and keep everyhing together inside a flaky crust while a little bit of cheese adds a nice bit of creaminess and slightly cuts the spice of the salsa.

Ingredients

  • 2 1/4 cups flour
  • 3/4 teaspoon salt
  • 1/2 cup lard (cold and cubed)
  • 2 tablespoons butter (cold and cubed)
  • 6 tablespoons ice water (cold)
  • 1 onion (small, diced)
  • 1 green bell pepper (diced)
  • 200 grams mushrooms (sliced)
  • cooking spray
  • salt and ground black pepper
  • 6 eggs
  • 1/3 cup skim milk
  • 1 tablespoon parsley (minced)
  • 1 teaspoon salt
  • 1 tablespoon salsa (prepared spicy)
  • 1 cup cheese (melting, shredded, such as mozzarella)

Directions

  1. Preheat the oven to 230 Celsius.
  2. Place the flour and salt in a mixer and mix on low speed for 1 minute. Add the lard and butter and mix for 1 minute, until crumbs are formed.
  3. Add 1 tablespoon of water at a time until a dough is formed. Remove from the mixture, divide into 2 portions, cover in plastic wrap, and refrigerate for 15 minutes.
  4. Roll out the dough on a floured surface until 2-3 millimeters thick. Place in a pie pan and trim to size. Prick with a fork and refrigerate 30 minutes.
  5. Bake for 10 minutes, until golden around the edges.
  6. Saute the onion and pepper in a skillet spritzed with cooking spray at medium-high heat. Cook for 1 minute, stirring constantly. Add the mushrooms and cook for 2-3 minutes, until cooked through. Remove from heat and set aside.
  7. Whisk the eggs together with the milk, parsley, salt, and salsa.
  8. Sprinkle the cheese over the pie crust and then layer in the vegetable mixture. Pour the egg mixture over the vegetables. Sprinkle with cheese and bake for 20 minutes at 180 Celsius, until an inserted toothpick comes out clean. Let cool 10 minutes before serving.
Discover more recipes from Madeleine Cocina

NutritionView more

800Calories
Sodium58%DV1390mg
Fat75%DV49g
Protein53%DV27g
Carbs20%DV61g
Fiber16%DV4g

PER SERVING *

Calories800Calories from Fat440
% DAILY VALUE*
Total Fat49g75%
Saturated Fat22g110%
Trans Fat
Cholesterol385mg128%
Sodium1390mg58%
Potassium510mg15%
Protein27g53%
Calories from Fat440
% DAILY VALUE*
Total Carbohydrate61g20%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Sunshine K. 4 Jun 2015
This was a great recipe to have on hand when I had to offer brunch options for both vegetarians and meat eaters. In fact, this one was gone before the quiche I made with sausage and bacon in it! I have to admit, I did cheat a little bit and used a store bought crust, so next time I will have to try this version from