Ranchero Jack Veggie Quiche Rsc
Elevate your brunch game with the vibrant and satisfying Ranchero Jack Veggie Quiche! This Southwestern-inspired quiche combines a medley of colorful veggies—red and green bell peppers, yellow onion, fresh spinach—sautéed to perfection and folded into a creamy egg mixture enriched with milk, heavy cream, and a kick of pepper jack cheese. Seasoned with a hint of cumin and black pepper, this dish is baked in a flaky, pre-prepared pie crust for effortless assembly. Ready in just an hour, this quiche is finished with fresh cilantro for a burst of freshness. Whether served warm or at room temperature, it’s a crowd-pleasing meal perfect for brunches, potlucks, or weekday lunches. Try this easy, veggie-packed recipe today!
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Recipe Information
Ingredients
- 1 piece Store-bought pie crust (or homemade, pre-baked)
- 1 tablespoon Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 0.5 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Fresh spinach, chopped
- 5 large Eggs
- 0.75 cup Milk
- 0.25 cup Heavy cream
- 1 cup Pepper jack cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Ground cumin
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-baked pie crust on a baking sheet to make transferring to the oven easier.
In a medium skillet, heat the olive oil over medium heat. Add diced red bell pepper, green bell pepper, and chopped onion. Sauté for 3–5 minutes until softened.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the chopped spinach and cook until just wilted, about 1–2 minutes. Remove the skillet from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Season with salt, black pepper, and ground cumin.
Add the sautéed vegetables to the egg mixture, and gently fold in the shredded pepper jack cheese.
Pour the egg and vegetable mixture into the pre-baked pie crust, spreading it evenly.
Carefully transfer the baking sheet with the quiche to the preheated oven.
Bake the quiche for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for 5–10 minutes before slicing.
Garnish with chopped fresh cilantro, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 26.1 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 1373 mg | 106% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2103 mg | 45% | |
*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.
