Pinch of Yum · by Lindsay Ostrom★ 4.9
Springy Vegetable Quiche
NUTRITION · PER SERVING70M COOK
CAL 17%·PRO 17%
CARBS 21G25% OF CAL
1G FIBER2G SUGAR18G OTHER
FAT 25G66% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed spring vegetables baked in a creamy, cheesy custard with flaky pie crust. An elegant yet simple brunch or light dinner that feels fancier than it is.
mainamericanegg disheggs🥧 baking dish🔥 ovenvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon butter
- 1 shallot, minced
- 2 cups veggies – I used mushrooms, asparagus, and spinach
- 8 Simply Nature Organic Grade A Cage Free Eggs
- 1 1/4 cup heavy cream
- 1 cup Emporium Selection Specialty Shredded Gouda Cheese
- 1 teaspoon salt (more to taste)
- 2 unbaked Bakehouse Creations Pie Crust
At a glance
PER SERVING · TIME 70M
CAL 17%·PRO 17%
CARBS 21G25% OF CAL
1G FIBER2G SUGAR18G OTHER
FAT 25G66% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 469mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 107mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.