Garden Vegetable Quiche
Bursting with the vibrant flavors of fresh produce, this Garden Vegetable Quiche is a wholesome, savory delight that's perfect for breakfast, brunch, or a light dinner. Featuring a crisp pre-baked pie crust filled with a colorful medley of zucchini, red bell pepper, baby spinach, and sautéed onions, this recipe is a showcase of seasonal vegetables. Creamy eggs, whole milk, and a hint of heavy cream create a luscious custard, while melted shredded cheese provides a crave-worthy, golden finish. Simple yet elegant, this dish is seasoned with garlic, salt, and black pepper and topped with freshly chopped parsley for a touch of freshness. With just 25 minutes of prep and 40 minutes of baking time, this easy garden vegetable quiche is a crowd-pleaser that pairs beautifully with a side salad or fresh fruit for a well-rounded meal. Perfect for making ahead and serving on any occasion!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 2 cups baby spinach
- 6 large eggs
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 cup shredded cheese (cheddar, gruyere, or a blend)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust in a 9-inch pie dish and crimp the edges if desired. Use a fork to gently prick the bottom of the crust to prevent puffing.
Pre-bake the crust in the preheated oven for 7-8 minutes. Remove and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, zucchini, and bell pepper to the skillet. Cook for an additional 5-6 minutes until the vegetables are softened.
Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove the skillet from the heat and allow the vegetable mixture to cool slightly.
In a medium mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until well combined.
Spread the sautéed vegetables evenly over the bottom of the pre-baked pie crust.
Sprinkle the shredded cheese over the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring it fills evenly throughout the crust.
Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and lightly golden. A toothpick inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for 10 minutes before slicing.
Garnish with chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 315 mg | 7% | |
*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.
