Garden Vegetable Quiche with a Cream Cheese Crust
Elevate brunch or dinner with this Garden Vegetable Quiche with a Cream Cheese Crust, a dish that’s as beautiful as it is delicious. Featuring a buttery, flaky crust enriched with cream cheese, this quiche is filled with sautéed garden-fresh vegetables like zucchini, spinach, and red bell pepper, nestled in a creamy, custard-like egg filling. A blend of cheddar or Swiss cheese adds a rich, savory touch, while a hint of nutmeg ties the flavors together. Perfectly golden and packed with wholesome ingredients, this quiche is easy to make ahead and ideal for serving warm or at room temperature. Whether you're hosting a weekend gathering or meal-prepping for the week, this recipe is a stunning centerpiece that brings flavor, texture, and elegance to your table.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, cold and cubed
- 4 ounces cream cheese, softened
- 0.25 teaspoons salt (for crust)
- 2 tablespoons water, cold
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 small zucchini, sliced
- 0.5 cup red bell pepper, diced
- 1 cup spinach, fresh
- 3 large eggs
- 0.75 cup heavy cream
- 0.25 cup milk
- 1 cup shredded cheese (cheddar or Swiss)
- 0.5 teaspoons salt (for filling)
- 0.25 teaspoons black pepper
- 1 pinch ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
In a food processor, combine the all-purpose flour, salt, cubed butter, and cream cheese. Pulse until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, pulsing until the dough starts to come together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim the excess dough and crimp the edges. Chill the crust in the refrigerator while preparing the filling.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the zucchini and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender. Stir in the fresh spinach and cook for another 2 minutes, until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and ground nutmeg until well combined.
Sprinkle half of the shredded cheese evenly over the prepared pie crust. Spread the sautéed vegetable mixture on top of the cheese. Pour the egg mixture over the vegetables, ensuring it spreads evenly.
Top the quiche with the remaining shredded cheese.
Bake the quiche in the preheated oven for 40-50 minutes, or until the filling is set and the top is golden brown. To check for doneness, insert a knife into the center; it should come out clean.
Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.3 g | 340% | |
| Saturated Fat | 152.9 g | 764% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.6 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1323 mg | 102% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2405 mg | 51% | |
*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.
