Description
This vegetable quiche features a delightful mix of fresh veggies, creamy eggs, and cheese, all encased in a flaky pie crust. Perfect for any meal, it’s a versatile dish that can be enjoyed warm or at room temperature.
Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 medium zucchini, diced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
- Add the diced bell pepper and cook for another 3-4 minutes until softened.
- Next, add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Incorporate the chopped spinach and diced zucchini, cooking for an additional 2-3 minutes until the spinach wilts and the zucchini is tender. Remove the skillet from heat and let the mixture cool slightly.
- In a large mixing bowl, crack the 4 large eggs and whisk them until well beaten.
- Add the heavy cream to the eggs and whisk until fully combined.
- Stir in the shredded cheese, dried thyme, salt, black pepper, and nutmeg (if using). Mix until all ingredients are evenly distributed.
- Once the vegetable mixture has cooled slightly, add it to the egg and cream mixture. Stir gently to combine, ensuring that the vegetables are evenly distributed throughout the egg mixture.
- Preheat your oven to 375°F (190°C) while you prepare the pie crust.
- Place the pre-made pie crust into a 9-inch pie dish. If using a frozen crust, allow it to thaw according to package instructions.
- Prick the bottom of the crust with a fork to prevent bubbling during baking.
- If desired, you can pre-bake the crust for about 10 minutes to ensure a crispier bottom. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and let it cool slightly.
- Pour the vegetable and egg mixture into the prepared pie crust, spreading it evenly with a spatula.
- If desired, sprinkle a little extra cheese on top for a golden finish.
- Carefully place the quiche in the preheated oven.
- Bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden. You can check for doneness by inserting a knife into the center; it should come out clean.
- If the edges of the crust begin to brown too quickly, cover them with strips of aluminum foil to prevent burning.
- Once baked, remove the quiche from the oven and let it cool for about 10-15 minutes before slicing. This will help it set further and make it easier to cut.
- Slice the quiche into wedges and serve warm or at room temperature. It pairs well with a simple green salad or a side of fresh fruit.
- Store any leftovers in an airtight container in the refrigerator.
Notes
- Feel free to customize the vegetables based on what you have on hand or your personal preferences.
- This quiche can be made ahead of time and reheated, making it a great option for meal prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes