Reva’s Vegetable Quiche Recipe

Reva’s Vegetable Quiche Recipe

Recipe and Photo By Ellen Easton 2020 – All Rights Reserved

Check out more of Ellen Easton’s Tea Travels™ articles and recipes.  Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.

Vegetable Quiche

I may be partial to this light vegetable filled quiche because it is from my mother’s Reva’s secret recipe box.  I hope you too will find it equally as delicious at your next afternoon tea, luncheon, or supper.

Reva's Vegetable Quiche Recipe:
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Course: Main Course
Cuisine: French
Keyword: Reva's Vegetable Quiche Recipe
Servings: 1 large quiche
Ingredients
  • Pastry for 9-inch one crust pie
  • 2 tablespoons butter or margarine
  • 1/4 onions, diced
  • 8 to 10 mushrooms, sliced
  • 1 cup Swiss cheese, shredded
  • 10 large or 12 small asparagus spears, cooked and cut into small pieces
  • 1/2 cup fresh carrots, shredded or julienned
  • 3 large or jumbo eggs, lightly beaten
  • 1 cup of heavy cream or milk*
  • 1 tablespoon of fresh parsley, minced
  • 2 tablespoons chives, minced
  • 1/8 teaspoon nutmeg, ground
  • Salt and pepper to taste
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon of butter or margarine, diced
Instructions
  1. Preheat oven to 375 degrees F.  Position oven rack in middle of oven.

  2. Prepare pie pastry.  Place the piecrust in your pie plate.  Crimp the edges and set aside.

  3. In a large skillet or frying pan over low heat, melt the 2 tablespoons butter.  Add the onions and mushrooms and sautuntil they are soft; set aside to cool.

  4. Fill the prepared pie plate with the shredded Swiss cheese.  Add the cooled mushrooms/onion mixture on top of the Swiss cheese, followed by the asparagus and carrots; set aside.

  5. In a large bowl, lightly beat the eggs. Add milk or cream, parsley, chives, nutmeg, salt, and pepper. Pour mixture over the vegetables in the piecrust.  Sprinkle Parmesan cheese on top.  Place 1 tablespoon of diced butter over the top of the cheese.

  6. Bake approximately 25 to 35 minutes or until a toothpick inserted in the center comes out clean when removed.

Recipe Notes

* Do not use skim milk, but 100% non-fat Lactaid is OK.

Note: Any combination of your favorite vegetables (shredded), may be substituted.


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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.


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Comments and Reviews

2 Responses to “Reva’s Vegetable Quiche Recipe”

  1. maria

    Thanks for this delicious recipe. I just baked it and turned delicious. Also it makes the perfect Quiche Base Recipe. Xoxo

    Reply
  2. Ellen Easton

    Excuse the late reply. I’m happy to learn the recipe turned out as good for you as intended. Thanks for letting me know. Ellen Easton

    Reply

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