Baldpate Quiche
Elevate your brunch game with this irresistible Baldpate Quiche, a savory masterpiece that balances creamy custard with vibrant seasonal vegetables. Nestled in a flaky pie crust, this quiche combines sautéed zucchini, mushrooms, spinach, and onion with the rich flavors of Swiss and cheddar cheeses. Enhanced with a touch of nutmeg for warmth and baked to golden perfection, it’s as comforting as it is elegant. Perfect for breakfast, brunch, or even a light dinner, this recipe offers a delightful combination of textures and flavors, while being easy to prepare in under an hour. Serve it warm or at room temperature alongside a crisp salad for a crowd-pleasing dish that’s as versatile as it is delicious. Keywords: Baldpate Quiche, vegetable quiche recipe, homemade quiche, brunch recipes, Swiss cheese quiche, easy quiche recipe.
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Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 4 large eggs
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 cup shredded Swiss cheese
- 0.5 cup shredded cheddar cheese
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1 medium zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg, freshly grated (optional)
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Prick the bottom of the crust with a fork to prevent bubbling.
Blind bake the crust: line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights and parchment, and bake for another 5 minutes. Remove from the oven and set aside to cool slightly.
In a large skillet over medium heat, melt the butter then add the diced onion. Sauté for 2-3 minutes until softened.
Add the diced zucchini and mushrooms to the skillet, cooking for 5 minutes until the vegetables are tender and the moisture has mostly evaporated. Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted. Remove from the heat and let cool slightly.
In a medium mixing bowl, whisk together the eggs, whole milk, and heavy cream until fully combined. Stir in the salt, black pepper, and nutmeg (if using).
Sprinkle the shredded Swiss cheese evenly over the bottom of the prepared pie crust, followed by the vegetable mixture. Top with the shredded cheddar cheese.
Pour the egg mixture into the crust, ensuring the filling is evenly distributed.
Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
Remove the quiche from the oven and allow it to rest for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1077 mg | 359% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.2 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1581 mg | 122% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
