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Ingredientes
- 1 x All-ready pie crust
- 3 x Large eggs
- 1 c. Light cream
- 1/2 c. Heavy cream
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Cayenne pepper
- 1/4 tsp Nutmeg
- 6 ounce Gruyere cheese, grated
- 1 1/2 c. Grilled vegetables*, minced
Direcciones
- Sprinkle 4 ounces of cheese and grilled begetables on the bottom of the unbaked crust and place on a cookie sheet with sides. Whisk the remaining ingredients together except the cheese. Pour over the vegetables and cheese and sprinkle with the rest of the cheese. Place on center rack of a preheated 375 degree oven. Bake for 35 to 45 min or possibly till the quiche is puffed and golden.*NOTE: For the grilled vegetables: lightly brush a variety of vegetables with garlic flavored extra virgin olive oil. Heat the grill and grill till all vegetables are cooked, turning frequently. Chop vegetables when cooked. Good choices for grilling are asparagus, onions, portabello mushrooms, bell peppers, eggplant and zucchini. I usually use all of these but use your favorites in any combination.
- notes: Made this 3-4-98; oven roasted 1/2 green, 1/2 yellow and 1 red pepper, 2 small turnips, 10 asparagus spears, 1/2 medium onion, 2 medium portobello mushrooms and 1 zucchini by coating in extra virgin olive oil, placing on a cookie sheet and cooking in a 500 degree oven for 10 min. I used a 10" pie plate and baked quiche for 1 hour. This was a delicious dish-great for lent.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 208 | 68% |
| Total Fat 23.56g | 29% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 371mg | 15% |
| Potassium 241mg | 7% |
| Total Carbs 10.15g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.37g | 0% |
| Protein 14.83g | 24% |
