Reserve Series

Vegetable and Aged Cheddar Quiche

Prep Time: 25 MIN  |  Cook Time: 60 MIN  |  Servings: 8
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Vegetable and Aged Cheddar Quiche
Prep Time
25 MIN
Cook Time
60 MIN

  • CRUST:
  • 1/2 cup Whole wheat pastry flour
  • 1/2 cup Old-fashioned oats, finely ground
  • 1/2 cup All-purpose flour
  • 1 tsp. Granulated sugar
  • 1/2 tsp. Salt
  • 1/3 cup Butter, chilled, cut into small pieces
  • 2-3 Tbsp. Ice water
  • 10 eggs
  • 1 cup Heavy cream
  • 2 cups Sargento® Reserve Series™ 18-Month Aged Cheddar
  • 1 cup Yellow zucchini squash, sliced into 1/4" slices
  • 1 cup Sliced mushrooms
  • 1 cup Fresh or frozen peas
  • 1 cup Orange bell pepper, chopped
  • 1 cup Small tomatoes, sliced into 1/2" slices
  • 1/2 cup Fresh leek, thinly sliced
  • 1 tsp. Salt
  • 1/2 tsp. Fresh ground black pepper
  1. For quiche crust: In a medium bowl, combine whole wheat flour and next 4 ingredients. Stir well with a fork. Add butter and blend in with a fork. Stir in ice water. Blend together with your hands until mixture sticks together when pressed. Form into a ball and place in a re-sealable plastic bag. Flatten into a 4" disk and refrigerate for 1 hour. While dough is chilling, prepare filling.
  2. For filling: In a blender, combine eggs and cream. Blend on low until smooth. Set aside. In a large bowl, combine 1 1/2 cups of cheese and remaining ingredients. Toss to combine. Set aside.
  3. Remove dough from refrigerator and place between two pieces of parchment paper. Using a rolling pin, roll out dough into a 14" circle. Remove top sheet of parchment and turn pie dough over into a 10" fluted quiche pan. Press dough into the bottom and up the sides. Freeze pan for 20 minutes.
  4. Pre-heat oven to 400 degrees. Add cheese and vegetable mixture into dough lined quiche pan. Pour egg mixture into quiche pan. Place quiche pan on a large baking sheet and bake for 15 minutes. Reduce heat to 350 degrees and bake an additional 45-50 minutes or until egg mixture is set in the center. Remove from oven, top with remaining 1/2 cup of cheese and let cool completely. Slice and serve.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 30.00g 46%
Sat. Fat 16.00g 80%
Mono Unsat. Fat 8.00g
Poly Unsat. Fat 2.00g
Cholesterol 300mg 100%
Sodium 800mg 33%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 20g
Vitamin A 474RE
Vitamin C 53mg 50%
Calcium 276mg 30%
Iron 3mg 15%