Favorite Veggie Quiche
Delight your taste buds with this "Favorite Veggie Quiche," a vibrant and wholesome breakfast or brunch option packed with flavorful vegetables and creamy goodness. This recipe features a flaky pie crust filled with sautéed onion, garlic, colorful bell peppers, broccoli, and tender spinach, all topped with a luscious custard made from eggs, whole milk, and heavy cream. A blend of sharp cheddar and nutty parmesan cheese adds richness, while a touch of paprika brings a subtle smoky kick. Ready in just an hour, this easy-to-make quiche is perfect for feeding a crowd or meal-prepping for the week. Serve it warm, at room temperature, or chilled for a versatile dish that’s as satisfying as it is delicious!
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Recipe Information
Ingredients
- 1 prepared crust (store-bought or homemade) Pie crust
- 1 tablespoon Olive oil
- 1 medium (diced) Onion
- 2 cloves (minced) Garlic
- 1 cup chopped (mixed colors) Bell peppers
- 1 cup (chopped) Broccoli florets
- 2 cups (loosely packed) Baby spinach
- 4 large Eggs
- 1 cup Whole milk
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 1 quarter cup Grated parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Preheat the oven to 375°F (190°C). Place the prepared pie crust into a 9-inch pie dish. Trim the edges and refrigerate while prepping the filling.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
Add garlic, bell peppers, and broccoli to the skillet. Sauté for another 5 minutes, stirring frequently, until the vegetables are just tender.
Stir in baby spinach and cook for 1-2 minutes, until wilted. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and paprika until well combined.
Spread the sautéed vegetables evenly over the bottom of the chilled pie crust.
Sprinkle the shredded cheddar and grated parmesan cheese over the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly coated.
Place the quiche on the middle rack of the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy warm, at room temperature, or chilled!
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 3421 mg | 149% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 29.2 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1595 mg | 123% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1185 mg | 25% | |
*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.
