Description
This vibrant and flavorful Springtime Vegetable Quiche is packed with fresh seasonal vegetables, a rich custard filling, and a buttery, flaky crust. It’s perfect for brunch or a light lunch.
Ingredients
Units
Scale
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small zucchini, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup spinach, chopped
- 3 large eggs
- 1 cup whole milk
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the onion, zucchini, and bell pepper, and sauté for about 5 minutes, until softened. Add spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and thyme.
- Spread the sautéed vegetables evenly in the pie crust. Pour the egg mixture over the vegetables.
- Sprinkle the shredded cheese evenly on top of the egg mixture.
- Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and lightly golden on top.
- Let the quiche cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- For a gluten-free version, use a gluten-free pie crust.
- Feel free to experiment with different vegetables depending on what’s in season, such as asparagus or peas.
- This quiche can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a richer flavor, use half-and-half instead of milk.
Nutrition
- Serving Size: 1 slice (1/8th of quiche)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg