Fresh garden vegetables - onion, zucchini, potato and bell pepper - enhance this savory custard
Recipe courtesy of Egg Beaters
Garden Vegetable Quiche
Total:
1 hr 25 min
Active:
25 min
Yield:
6 servings (1 slice each)
Level:
None
Total:
1 hr 25 min
Active:
25 min
Yield:
6 servings (1 slice each)
Level:
None

Ingredients

Directions

Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F. 

Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.

Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.

Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.

IDEAS YOU'LL LOVE

Quiche Valerie

Recipe courtesy of Valerie Bertinelli

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Cowgirl Quiche

Recipe courtesy of Ree Drummond

Summer Garden Pasta

Recipe courtesy of Ina Garten

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Perfect Veggie Burgers

Recipe courtesy of Food Network Kitchen

Creamy Veggie Dip

Recipe courtesy of Food Network Kitchen

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking