Vegetable quiche is a breakfast and brunch classic. When you add in Fisher® Pecan Halves with mushrooms, bell peppers and eggs, you’ll have a new favorite way to start off your day.
Spring Vegetable Quiche
Pecan
Main DishPies & TartsSide Dish
AppetizerBreakfast / Brunch
Vegetarian
prep
20
minscook
50
minsmake
6
servings1
ready-to-use refrigerated pie crust or 1 frozen 9-inch pie crust
4
eggs
3/4 cup
half-and-half
1/4 teaspoon
dried dill
1 tablespoon
unsalted butter
1/2 pound
fresh asparagus, cut into 1-inch pieces
1 cup
sliced mushrooms
1 small
onion, finely chopped
1 small
red bell pepper, chopped
1 cup
shredded cheddar cheese
1/2 cup
finely chopped Fisher® Pecan Halves
Food Safety Instruction
DIRECTIONS
- Heat oven to 375°F. Line 9-inch pie plate or 10-inch tart pan with pie crust and flute edge. (If using frozen pie crust, thaw first.)
- Whisk eggs, half-and-half and dill in large bowl until well blended.
- Melt butter in large skillet on medium heat. Add vegetables; cook about 5 minutes or until softened and just beginning to brown, stirring occasionally. Spoon into pie shell. Top with cheese, egg mixture and Fisher® Pecans.
- Bake 25-30 minutes or until internal temperature reaches 160°F and a knife inserted in center comes out clean. Cool on wire rack 20 minutes before slicing.
