Irresistible Spring Vegetable Quiche
Savor the vibrant flavors of spring with this delightful quiche, brimming with fresh vegetables and a creamy filling, perfect for brunch or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pre-made pie crust
- 4 large eggs
- 1 cup heavy cream
- 2 cups fresh spinach, packed
- 1 cup bell peppers, diced (any color)
- 1 medium zucchini, thinly sliced
- 1 medium sweet onion, diced
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper to taste
- 2 tsp fresh thyme or basil, chopped
Instructions
- Preheat the oven to 375°F (190°C). Fit the pie crust into a dish and poke holes with a fork.
- In a pan over medium heat, sauté diced onions, bell peppers, and zucchini in olive oil until softened (5-7 minutes). Add spinach until wilted.
- In a bowl, whisk together eggs and heavy cream. Season with salt, pepper, and herbs.
- Stir in the sautéed vegetables and cheddar cheese until well combined.
- Pour the mixture into the prepared crust and spread evenly.
- Bake for 35-40 minutes until set in the center and lightly golden on top. Let cool before slicing.
Notes
- Swap out veggies based on availability; asparagus or mushrooms make great additions.
- For added texture, experiment with different cheeses like feta or mozzarella.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 180mg
Find it online: https://svetb.com/spring-vegetable-quiche-recipe/