Description
This Vegetable Quiche is a delightful dish perfect for breakfast or brunch. Packed with colorful veggies and cheesy goodness, it’s sure to be a hit with your family and friends.
Ingredients
Pie Crust:
1 9-inch pie crust (store-bought or homemade)
Vegetable Filling:
1 tablespoon olive oil, 1/2 medium onion diced, 1 red bell pepper diced, 1 small zucchini diced, 1 cup fresh spinach chopped, 1/2 cup cherry tomatoes halved
Egg Mixture:
4 large eggs, 1 cup whole milk or half-and-half, 1 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg (optional), chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Crust: Place the pie crust in a 9-inch pie dish and crimp the edges.
- Cook Vegetables: In a skillet, cook onion, bell pepper, and zucchini. Add spinach, then set aside to cool.
- Prepare Egg Mixture: Whisk together eggs, milk, salt, pepper, and nutmeg. Stir in cheeses.
- Assemble and Bake: Spread vegetables in crust, pour in egg mixture, and top with tomatoes. Bake for 35-40 minutes.
- Serve: Let cool, garnish with parsley, and serve.
Notes
- This quiche can be made a day ahead and served cold or gently reheated.
- Try adding mushrooms, asparagus, or swapping cheeses for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 180mg
