Description
A delicious vegetable quiche that is perfect for breakfast or brunch.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 5 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
- 1/2 cup bell peppers, diced
- 1/2 cup zucchini, chopped
- 1 cup spinach, roughly chopped
- 1/4 cup onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or oregano
Instructions
- Preheat oven to 375°F (190°C). Prepare the pie crust in a 9-inch pie dish and pre-bake for 5–7 minutes.
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, bell peppers, and zucchini until tender. Stir in spinach and cook until wilted. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and herbs.
- Spread cooked vegetables evenly in the pre-baked crust. Sprinkle shredded cheese on top.
- Pour the egg mixture over the veggies and cheese, ensuring even distribution.
- Bake for 35–40 minutes, or until the center is set and the top is golden. Let cool slightly before slicing and serving.
Notes
- This quiche can be served warm or at room temperature.
- Feel free to use different vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg