Vegetable Quiche
This delicious Vegetable Quiche is the perfect blend of wholesome ingredients and comforting flavors, making it an ideal dish for breakfast, brunch, or even a light dinner. Featuring a flaky homemade crust and a creamy egg filling, this quiche is packed with seasonal vegetables like spinach, zucchini, red bell pepper, and onion. Enhanced by rich grated cheese and a hint of nutmeg, every bite is bursting with savory goodness. Whether you’re looking for a meal-prep-friendly option or an elegant dish to impress guests, this easy-to-follow recipe ensures you’ll have a golden, oven-baked quiche ready in just over an hour. Serve it warm or at room temperature alongside a crisp green salad for a perfectly balanced meal.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup unsalted butter
- 0.25 teaspoon salt
- 3 tablespoons cold water
- 3 eggs
- 1 cup heavy cream
- 0.5 cup milk
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
- 1.5 cups grated cheese (e.g., Gruyère or Cheddar)
- 1 medium onion
- 1 medium red bell pepper
- 0.5 cup zucchini
- 1 tablespoon olive oil
- 1 cup spinach
Instructions
Prepare the crust. In a medium bowl, mix 1.25 cups all-purpose flour and 0.25 teaspoon salt. Add 0.5 cup cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Drizzle 3 tablespoons of cold water over the mixture and stir with a fork, adding more water if needed, 1 tablespoon at a time, until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, prepare the filling. Dice 1 medium onion, 1 medium red bell pepper, and slice 0.5 cup zucchini.
In a skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook for 3 minutes until translucent. Add the red bell pepper and zucchini and cook for an additional 5 minutes. Stir in 1 cup of spinach and cook until wilted. Set aside to cool slightly.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Trim and flute the edges. Place the crust in the refrigerator while you prepare the rest of the filling.
In a large bowl, whisk together 3 eggs, 1 cup heavy cream, 0.5 cup milk, 0.25 teaspoon salt, 0.25 teaspoon black pepper, and 0.125 teaspoon nutmeg until well combined.
Arrange the sautéed vegetables evenly over the chilled pastry crust. Sprinkle 1.5 cups grated cheese over the vegetables.
Pour the egg mixture over the cheese and vegetables, filling the crust evenly.
Bake in the preheated oven for about 35-45 minutes, or until the center is set and the top is lightly golden brown.
Allow the quiche to cool slightly before slicing and serving.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 203 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 231 mg | 5% | |
*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.
