Vegetable-Gruyère Quiche

Oxmoor House
4 servings.


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1 cup julienne-sliced leeks
2 cups julienne-sliced zucchini
2 cups julienne-sliced yellow squash
1 cup julienne-sliced sweet red pepper
1 1/3 cups all-purpose flour
1/4 cup margarine
2 to 3 tablespoons cold water
2 eggs
1 egg white
2 tablespoons 1% low-fat milk
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1 ounce) finely grated reduced-fat Gruyère cheese


Add water to a Dutch oven to a depth of 2 inches; bring to a boil. Add leeks; cover and simmer 5 minutes. Add zucchini, squash, and sweet red pepper; cover and simmer 5 minutes. Drain well; pat dry with paper towels.

Place flour in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface of mixture; stir with a fork until dry ingredients are moistened. Shape into a ball.

Place dough between 2 sheets of heavy-duty plastic wrap, and gently press into a 4-inch circle. Chill 20 minutes. Roll into a 12-inch circle. Freeze 5 minutes. Remove top sheet of plastic wrap. Invert and fit pastry into a 9-inch quiche dish or pieplate; remove remaining sheet of plastic. Fold edges of pastry under, and flute; seal to edge of pieplate. Bake pastry shell at 450° for 5 minutes. Spoon vegetable mixture into pastry.

Combine eggs and next 5 ingredients; stir well with a wire whisk. Pour over vegetable mixture. Bake at 375° for 30 minutes; sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let stand 5 minutes before serving.

Created date

August 2009

Nutritional Information

Calories 384
Caloriesfromfat 38 %
Fat 16.3 g
Satfat 4 g
Monofat 6.1 g
Polyfat 4.4 g
Protein 14 g
Carbohydrate 46.8 g
Fiber 0.0 g
Cholesterol 115 mg
Iron 0.0 mg
Sodium 501 mg
Calcium 0.0 mg