Veggie Bacon Quiche
Elevate your brunch game with this irresistible Veggie Bacon Quiche, a perfect blend of savory flavors and wholesome ingredients. Featuring a flaky pre-made pie crust, this hearty dish is packed with vibrant red bell peppers, nutrient-rich spinach, and smoky veggie bacon for a vegetarian twist on a classic favorite. The creamy custard, made with eggs, milk, and a touch of heavy cream, is infused with melty cheddar cheese and a hint of nutmeg for an extra layer of warmth and depth. Ideal for breakfast, lunch, or dinner, this quiche is easy to prepare and delivers cheesy, golden perfection in every bite. Whether you're hosting a gathering or meal-prepping for the week, this easy-to-make dish is a crowd-pleasing, protein-packed recipe that’s perfect for a variety of occasions.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 2 cups Spinach, fresh and chopped
- 6 slices Veggie bacon, diced
- 4 large Eggs
- 1 cup Milk
- 0.5 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Unroll the pre-made pie crust and press it into a 9-inch pie dish. Trim the edges if necessary. Pre-bake the crust for 10 minutes, then set it aside to cool.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until it begins to soften.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
Stir in the chopped spinach and cook for 1-2 minutes until wilted. Remove the mixture from the heat.
In the same skillet, cook the diced veggie bacon for 2-3 minutes until slightly crispy. Add it to the vegetable mixture and let it cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream. Stir in the shredded cheddar cheese, salt, black pepper, and nutmeg if using.
Spread the vegetable and veggie bacon mixture evenly over the pre-baked pie crust.
Pour the egg and cheese mixture over the top, ensuring it evenly coats the filling.
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 244 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 407 mg | 9% | |
*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.
