Vegetarian Quiche

  • 06.13.14

School is out, triple digits are in. Finally catching up on all my dinner that I did not post.

I will start with this simple and yet very delicious Vegetarian Quiche. Perfect for lunch and dinner and enjoying it with a nice chilled glass of white wine.
Green salad as a side, and ice cream to top off a perfect evening.

Bon Appetit!!


Tonight’s dinner:
Vegetarian Quiche
Green Salad
Vanilla Ice cream with Blackberries in sugar

Vegetarian Quiche


1 Puff pastry sheet (Pepperidge Farm), thawed
4 tomatoes
1 cup frozen peas thawed
1 teaspoon sugar
½ of a can of artichoke hearts
4 eggs
1 ½ -cup heavy cream
½ cup shredded Gruyere cheese
1-tablespoon butter
Salt and pepper

Preheat oven at 400°
Roll out the puff pastry sheet to fit a 9” pie dish. Butter and flour the pie dish. Place the pasty and refrigerate for 30 minutes. Meanwhile peel cut and removes all seed from the tomatoes. Chop them roughly, salt and pepper them.
Add the peas, artichoke and tomatoes to the puff pastry.
Beat together the eggs, heavy cream and the Gruyere cheese and pour over the vegetables.
Lower the heat to 375° and cook for 25 to 30 minutes or until the top is nicely browned and the eggs mixture is solid.

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Comments (3) Post a Reply

  1. dishofdailylife says:

    Yum! This sounds delicious! We might be having eggs for dinner if I don’t get things figured out soon.

  2. This quiche sounds like a real treat. I don’t eat meat except seafood so this is perfect for me. Putting it on my list of recipes to try – I just know it’ll be good!

  3. This quiche sounds wonderful! Love the artichoke hearts and tomatoes in here!

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