Veggie Quiche
Brighten up your table with this irresistible Veggie Quiche—an easy, flavor-packed recipe perfect for breakfast, brunch, or even a light dinner. Featuring a golden, flaky pie crust as the base, this quiche is loaded with a medley of vibrant vegetables, including sautéed onions, red bell peppers, zucchini, and spinach, all perfectly seasoned with garlic and dried thyme. A creamy custard of whisked eggs and milk envelops the veggies, while a luscious blend of sharp cheddar and Parmesan cheeses adds a rich, savory finish. Quick to prepare with a 20-minute prep time and versatile enough to serve warm or at room temperature, this vegetarian dish is an excellent option for family meals or entertaining guests. Whether you're after an elegant brunch centerpiece or a simple meal-prep dish, this Veggie Quiche delivers comfort and wholesome goodness with every slice.
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Recipe Information
Ingredients
- 1 piece Pie crust (pre-made or homemade)
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 1 medium, diced Red bell pepper
- 1 small, diced Zucchini
- 2 cups, packed Spinach
- 5 large Eggs
- 1 cup Milk (whole or 2%)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Dried thyme
- 1 cup Shredded sharp cheddar cheese
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess crust hanging over the edges, then prick the bottom of the crust with a fork to prevent it from puffing up.
Place the crust in the freezer for 15 minutes to firm up. Once firm, bake it in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the diced bell pepper and zucchini, cooking for 5 minutes until softened.
Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat and allow the vegetables to cool slightly.
In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, and dried thyme until well combined.
Spread the cooked vegetable mixture evenly over the pre-baked pie crust.
Sprinkle the shredded cheddar and Parmesan cheeses over the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly covered.
Place the quiche in the preheated oven and bake for 30-35 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.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 34.9 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1586 mg | 122% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1947 mg | 41% | |
*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.
