Vegetarian Bacon Quiche
Elevate your brunch or dinner table with this irresistible Vegetarian Bacon Quiche, a savory blend of creamy, cheesy, and smoky flavors wrapped in a flaky pie crust. Packed with crispy vegetarian bacon, sautéed baby spinach, sweet red bell peppers, and tender onions, this quiche boasts a vibrant mix of textures and colors. A velvety custard made from eggs, heavy cream, and a touch of nutmeg perfectly complements the sharp cheddar and Parmesan cheese topping. Baked to golden perfection, this easy-to-make dish is perfect for vegetarians craving the rich, smoky essence of bacon without the meat. Ready in just over an hour, this quiche can be savored warm or at room temperature, making it a versatile choice for brunch, potlucks, or weeknight meals. It's the ultimate vegetarian twist on a classic comfort food!
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Recipe Information
Ingredients
- 1 unit ready-made pie crust
- 1 tablespoon olive oil
- 6 slices vegetarian bacon
- 4 unit large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 cup baby spinach
- 0.5 cup red bell pepper
- 0.5 cup yellow onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Press the ready-made pie crust into a 9-inch pie dish, trimming any excess dough. Prick the crust with a fork to prevent bubbles.
Blind bake the crust by placing parchment paper over it and filling with pie weights or beans. Bake for 10 minutes, then remove weights and bake for another 5 minutes until lightly golden. Set aside.
In a skillet, heat olive oil over medium heat. Cook the vegetarian bacon slices until crispy, about 3-4 minutes per side. Remove to a plate lined with paper towels to drain excess oil. Once cooled, chop into small pieces.
In the same skillet, sauté the chopped onion, bell pepper, and spinach until softened, about 5 minutes.
In a large bowl, whisk together eggs, heavy cream, and whole milk until well combined. Stir in salt, pepper, and nutmeg.
Spread the cooked vegetables evenly over the bottom of the pie crust. Top with chopped vegetarian bacon.
Sprinkle the shredded cheddar and Parmesan cheese evenly over the filling.
Pour the egg mixture over the top, ensuring it spreads evenly.
Place the quiche in the oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.
Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 4649 mg | 202% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.9 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1630 mg | 125% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1072 mg | 23% | |
*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.
