Swiss and Vegetable Quiche
Elevate your brunch game with this irresistible Swiss and Vegetable Quiche, a perfect blend of savory flavors wrapped in a flaky, golden pie crust. Featuring tender sautéed zucchini, red bell pepper, and baby spinach, this quiche is bursting with garden-fresh goodness. The creamy custard, made with a rich mixture of eggs, whole milk, and heavy cream, is infused with nutmeg for a subtle warmth, while Swiss cheese adds a velvety, tangy finish. With just 20 minutes of prep time, this recipe is an effortless yet impressive dish for breakfast, brunch, or even a light dinner. Serve it warm or at room temperature, and enjoy its perfect balance of wholesome vegetables and comforting decadence.
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Recipe Information
Ingredients
- 1 piece refrigerated pie crust
- 2 tablespoons butter
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 small, diced zucchini
- 1 small, diced red bell pepper
- 2 cups, loosely packed baby spinach
- 4 large eggs
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 cup, shredded Swiss cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Unroll the pie crust and fit it into a 9-inch pie dish, trimming off any excess. Use a fork to lightly prick the bottom of the crust to prevent bubbling. Partially bake the crust in the preheated oven for 8 minutes, then remove and set aside to cool slightly.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.
Stir in the diced zucchini and red bell pepper. Cook for 4-5 minutes, until the vegetables are tender but not mushy. Add the baby spinach and cook for 1-2 minutes, until wilted. Remove the skillet from heat and let the vegetables cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined. Add the shredded Swiss cheese, salt, black pepper, and nutmeg, and stir to incorporate.
Spread the sautéed vegetables evenly over the partially baked crust. Pour the egg and cheese mixture over the vegetables, ensuring everything is evenly distributed.
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is just set and a knife inserted into the middle comes out clean. If the crust starts to brown too much, cover the edges with aluminum foil to prevent burning.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 39.9 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1611 mg | 124% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1704 mg | 36% | |
*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.
