Fresh Veggie and Herb Quiche
Bursting with vibrant flavors and wholesome ingredients, this Fresh Veggie and Herb Quiche is a delightful masterpiece perfect for breakfast, brunch, or even a light dinner. Featuring a buttery premade pie crust, a medley of sautéed vegetables like zucchini, red bell pepper, and baby spinach, and a luscious egg custard infused with fresh parsley and dill, this quiche is a celebration of garden-fresh goodness. The addition of creamy cheddar cheese and a harmonious blend of heavy cream and milk creates a rich, velvety texture in every bite. With a golden, flaky crust and a colorful, nutrient-packed filling, this quiche will impress any crowd. Ready in just under an hour, it’s an easy and elegant way to enjoy fresh veggies and herbs any time of day!
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Recipe Information
Ingredients
- 1 piece premade pie crust
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup zucchini, diced
- 1 cup red bell pepper, diced
- 2 cups baby spinach
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Place the premade pie crust in a 9-inch pie dish, pressing it into the edges, and trim any overhang if necessary. Poke the bottom of the crust with a fork several times to prevent bubbling.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Set aside to cool slightly.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
Add the diced zucchini and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Stir in the baby spinach and cook until wilted, about 1-2 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until smooth. Stir in the fresh parsley, dill, salt, and black pepper.
Spread the cooked vegetable mixture evenly across the bottom of the prepared pie crust. Sprinkle the shredded cheddar cheese on top of the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring it is evenly distributed.
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. To check for doneness, insert a knife into the center—it should come out clean.
Let the quiche cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.4 g | 288% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 4631 mg | 201% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 21.7 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1215 mg | 93% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1083 mg | 23% | |
*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.
