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Golden Veggie Quiche

A delightful dish featuring a flaky crust and a creamy, savory filling packed with vibrant veggies, perfect for family gatherings or cozy meals at home.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the quiche
  • 1 piece Pie crust (store-bought or homemade)
  • 4 large Eggs
  • 1 cup Milk (whole or a plant-based alternative like almond milk)
  • 1 cup Bell peppers (chopped)
  • 2 cups Spinach (fresh or thawed from frozen)
  • 1 medium Onion (finely chopped)
  • 1 cup Cheese (shredded, preferable cheddar or mozzarella)
  • 1 tablespoon Olive oil (for sautéing)
  • Salt and pepper (to taste)
  • a pinch Nutmeg (optional) adds depth

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Prepare the crust by placing your pie crust into a 9-inch pie dish. If using a store-bought crust, follow the package instructions for pre-baking (if necessary).
Sautéing Vegetables
  1. In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and bell peppers. Sauté for about 3-5 minutes or until they are soft. Stir in the spinach and cook just until wilted.
Mixing
  1. In a bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until thoroughly combined.
Assembly
  1. Spread the sautéed vegetable mix evenly over the pie crust. Sprinkle the shredded cheese on top (if using). Pour the egg mixture over the veggies and cheese, ensuring it covers everything evenly.
Baking
  1. Bake in the preheated oven for about 35-40 minutes, or until the egg is set and the top is golden brown. You can insert a toothpick into the center to check for doneness.
Cooling and Serving
  1. Once baked, let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Experiment with veggies by swapping out bell peppers and spinach for your favorites like zucchini, mushrooms, or asparagus. Timing is key when sautéing; be careful not to overcook the vegetables. To prevent sogginess, dry your veggies before mixing them into the batter. Customize flavors by adding your favorite spices or herbs.