Swiss and Vegetable Quiche

Elevate your brunch game with this irresistible Swiss and Vegetable Quiche, a perfect blend of savory flavors wrapped in a flaky, golden pie crust. Featuring tender sautéed zucchini, red bell pepper, and baby spinach, this quiche is bursting with garden-fresh goodness. The creamy custard, made with a rich mixture of eggs, whole milk, and heavy cream, is infused with nutmeg for a subtle warmth, while Swiss cheese adds a velvety, tangy finish. With just 20 minutes of prep time, this recipe is an effortless yet impressive dish for breakfast, brunch, or even a light dinner. Serve it warm or at room temperature, and enjoy its perfect balance of wholesome vegetables and comforting decadence.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 piece refrigerated pie crust
• 2 tablespoons butter
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 small, diced zucchini
• 1 small, diced red bell pepper
• 2 cups, loosely packed baby spinach
• 4 large eggs
• 1 cup whole milk
• 0.5 cup heavy cream
• 1 cup, shredded Swiss cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon nutmeg

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Unroll the pie crust and fit it into a 9-inch pie dish, trimming off any excess. Use a fork to lightly prick the bottom of the crust to prevent bubbling. Partially bake the crust in the preheated oven for 8 minutes, then remove and set aside to cool slightly.

Step 3

In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.

Step 4

Stir in the diced zucchini and red bell pepper. Cook for 4-5 minutes, until the vegetables are tender but not mushy. Add the baby spinach and cook for 1-2 minutes, until wilted. Remove the skillet from heat and let the vegetables cool slightly.

Step 5

In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined. Add the shredded Swiss cheese, salt, black pepper, and nutmeg, and stir to incorporate.

Step 6

Spread the sautéed vegetables evenly over the partially baked crust. Pour the egg and cheese mixture over the vegetables, ensuring everything is evenly distributed.

Step 7

Bake the quiche in the preheated oven for 35-40 minutes, or until the center is just set and a knife inserted into the middle comes out clean. If the crust starts to brown too much, cover the edges with aluminum foil to prevent burning.

Step 8

Remove the quiche from the oven and let it cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1406.8g)

Amount per serving	% Daily Value*
Calories	2243.0

Total Fat 143.9g	0%
Saturated Fat 70.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 996.9mg	0%
Sodium 4505.6mg	0%
Total Carbohydrate 147.8g	0%
Dietary Fiber 9.6g	0%
Total Sugars 39.9g
Protein 82.3g	0%

Vitamin D 280.2IU	0%
Calcium 1611.2mg	0%
Iron 10.7mg	0%
Potassium 1704.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 14.9%

Carbs: 26.7%