Tomato Mushroom Quiche
This tomato mushroom quiche recipe is an easy & flavorful vegetarian breakfast or brunch ready in about 30 minutes! Great for a weekend brunch, a busy holiday, or just a regular weekend family meal.
Equipment
- Mixing Bowl
Ingredients
- 1 9 inch unsweetened pie crust
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 4 ounces cherry tomatoes sliced
- 4 ounces mushrooms sliced
- 1/4 cup fresh basil chopped
- 3/4 cup parmesan cheese plus extra for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare pie crust according to package directions, place in a 9 inch pie dish, and set aside.
- In a large bowl, scramble together the eggs, milk, salt and pepper. Sprinkle in the parmesan cheese, and add in the sliced tomatoes and mushrooms.
- Pour the egg and veggie mixture into the pie crust. Top with extra parmesan cheese if desired.
- Bake the quiche at 400 degrees Fahrenheit for 30 minutes, until the middle of the quiche has set and is firm. Serve hot, and enjoy!
Notes
Dietary Modifications
This recipe is meat free - to make vegetarian, ensure you use a vegetarian cheese (some parmesan cheeses contain animal rennet). To make this dairy free, substitute the milk for a plant-based milk such as coconut milk or almond milk. And use a dairy free cheese.Nutrition
Calories: 228kcalCarbohydrates: 14gProtein: 10gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 141mgSodium: 383mgPotassium: 173mgFiber: 1gSugar: 3gVitamin A: 919IUVitamin C: 15mgCalcium: 167mgIron: 2mg
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