Vegetarian Quiche
Delight your taste buds with this hearty and flavorful Vegetarian Quiche, a perfect combination of crisp homemade pastry and a rich, creamy filling bursting with colorful vegetables. Featuring sautéed onion, red bell pepper, zucchini, and spinach, this quiche is both nutritious and satisfying, ideal for breakfast, brunch, or even dinner. The velvety custard mixture of eggs, heavy cream, milk, and a touch of nutmeg is elevated with the savory nuttiness of Gruyère cheese, creating a dish that’s as elegant as it is delicious. With a flaky homemade crust and an irresistibly golden top, this easy vegetarian quiche recipe is a crowd-pleaser you’ll want to make again and again. Perfect for vegetarians and anyone seeking a wholesome, make-ahead meal.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Cold unsalted butter, diced
- 0.25 teaspoon Salt
- 3 tablespoons Ice water
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 1 Red bell pepper, chopped
- 1 small Zucchini, diced
- 2 cups Spinach, fresh
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
- 1 cup Gruyère cheese, grated
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine all-purpose flour and a pinch of salt. Add diced cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Add ice water one tablespoon at a time, mixing lightly with a fork, until the dough starts to hold together. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. On a lightly floured surface, roll out the chilled dough into a circle that fits your 9-inch tart pan. Carefully place the dough into the pan and trim the edges.
5. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add red bell pepper and zucchini, and cook for another 5 minutes. Stir in the spinach and cook until wilted, about 2 more minutes.
6. Remove the skillet from heat and let the vegetable mixture cool slightly.
7. In a large bowl, whisk together eggs, heavy cream, and milk. Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.125 teaspoon nutmeg.
8. Stir the cooked vegetables into the egg mixture. Add 0.5 cup of grated Gruyère cheese and mix well.
9. Pour the filling into the prepared crust. Sprinkle the remaining 0.5 cup of Gruyère cheese on top.
10. Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is golden brown.
11. Let the quiche cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 274 mg | 21% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 568 mg | 12% | |
*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.
