Vegetable Quiche

Perfect for brunch, lunch, or a light dinner, this Vegetable Quiche combines a buttery, flaky homemade crust with a filling that's bursting with flavor and nutrition. Sautéed onions, bell peppers, zucchini, and spinach are nestled in a rich, creamy custard made with eggs, heavy cream, and a hint of nutmeg for warmth. Topped with melty Gruyère or Cheddar cheese, every bite delivers a delightful balance of savory vegetables and irresistible creaminess. With just 25 minutes of prep time and a golden bake in the oven, this quiche is as satisfying as it is elegant. Pair it with a side salad or enjoy it solo—this versatile dish shines for any occasion!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1.25 cups all-purpose flour
• 0.5 cup unsalted butter
• 0.25 teaspoon salt
• 3 tablespoons cold water
• 3 eggs
• 1 cup heavy cream
• 0.5 cup milk
• 0.25 teaspoon black pepper
• 0.125 teaspoon nutmeg
• 1.5 cups grated cheese (e.g., Gruyère or Cheddar)
• 1 medium onion
• 1 medium red bell pepper
• 0.5 cup zucchini
• 1 tablespoon olive oil
• 1 cup spinach

Directions

Step 1

Prepare the crust. In a medium bowl, mix 1.25 cups all-purpose flour and 0.25 teaspoon salt. Add 0.5 cup cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.

Step 2

Drizzle 3 tablespoons of cold water over the mixture and stir with a fork, adding more water if needed, 1 tablespoon at a time, until the dough comes together.

Step 3

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Meanwhile, prepare the filling. Dice 1 medium onion, 1 medium red bell pepper, and slice 0.5 cup zucchini.

Step 5

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook for 3 minutes until translucent. Add the red bell pepper and zucchini and cook for an additional 5 minutes. Stir in 1 cup of spinach and cook until wilted. Set aside to cool slightly.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Trim and flute the edges. Place the crust in the refrigerator while you prepare the rest of the filling.

Step 8

In a large bowl, whisk together 3 eggs, 1 cup heavy cream, 0.5 cup milk, 0.25 teaspoon salt, 0.25 teaspoon black pepper, and 0.125 teaspoon nutmeg until well combined.

Step 9

Arrange the sautéed vegetables evenly over the chilled pastry crust. Sprinkle 1.5 cups grated cheese over the vegetables.

Step 10

Pour the egg mixture over the cheese and vegetables, filling the crust evenly.

Step 11

Bake in the preheated oven for about 35-45 minutes, or until the center is set and the top is lightly golden brown.

Step 12

Allow the quiche to cool slightly before slicing and serving.

Nutrition Facts

Serving size	(1334.6g)

Amount per serving	% Daily Value*
Calories	1348.7

Total Fat 86.0g	0%
Saturated Fat 38.1g	0%
Polyunsaturated Fat 2.2g
Cholesterol 886.0mg	0%
Sodium 3349.0mg	0%
Total Carbohydrate 66.8g	0%
Dietary Fiber 13.6g	0%
Total Sugars 27.7g
Protein 79.2g	0%

Vitamin D 295.4IU	0%
Calcium 1562.0mg	0%
Iron 10.7mg	0%
Potassium 3530.9mg	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: 57.0%

Protein: 23.3%

Carbs: 19.7%