Vegetarian Quiche

With its buttery, homemade crust and vibrant medley of fresh vegetables, this Vegetarian Quiche is the ultimate crowd-pleaser for breakfast, brunch, or a light dinner. Loaded with sautéed onion, red bell pepper, zucchini, and spinach, this quiche is a nutritious and flavorful dish that’s balanced by the creamy richness of a velvety egg custard. Gruyère cheese lends a touch of nuttiness, while a hint of nutmeg enhances the savory flavors. Perfectly golden and beautifully set, this quiche pairs wonderfully with a crisp side salad for a complete meal. Whether you’re hosting guests or meal-prepping for the week, this easy-to-make vegetarian quiche is a versatile, satisfying choice that celebrates the goodness of seasonal ingredients.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1.25 cups All-purpose flour
• 0.5 cup Cold unsalted butter, diced
• 0.25 teaspoon Salt
• 3 tablespoons Ice water
• 1 tablespoon Olive oil
• 1 medium Onion, chopped
• 1 Red bell pepper, chopped
• 1 small Zucchini, diced
• 2 cups Spinach, fresh
• 4 large Eggs
• 1 cup Heavy cream
• 0.5 cup Milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.125 teaspoon Nutmeg
• 1 cup Gruyère cheese, grated

Directions

Step 1

1. Preheat your oven to 375°F (190°C).

Step 2

2. In a mixing bowl, combine all-purpose flour and a pinch of salt. Add diced cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 3

3. Add ice water one tablespoon at a time, mixing lightly with a fork, until the dough starts to hold together. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

4. On a lightly floured surface, roll out the chilled dough into a circle that fits your 9-inch tart pan. Carefully place the dough into the pan and trim the edges.

Step 5

5. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add red bell pepper and zucchini, and cook for another 5 minutes. Stir in the spinach and cook until wilted, about 2 more minutes.

Step 6

6. Remove the skillet from heat and let the vegetable mixture cool slightly.

Step 7

7. In a large bowl, whisk together eggs, heavy cream, and milk. Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.125 teaspoon nutmeg.

Step 8

8. Stir the cooked vegetables into the egg mixture. Add 0.5 cup of grated Gruyère cheese and mix well.

Step 9

9. Pour the filling into the prepared crust. Sprinkle the remaining 0.5 cup of Gruyère cheese on top.

Step 10

10. Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is golden brown.

Step 11

11. Let the quiche cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1765.7g)

Amount per serving	% Daily Value*
Calories	3369.1

Total Fat 253.0g	0%
Saturated Fat 140.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1353.0mg	0%
Sodium 3964.0mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 17.4g	0%
Total Sugars 22.9g
Protein 95.8g	0%

Vitamin D 282.7IU	0%
Calcium 1792.0mg	0%
Iron 16.7mg	0%
Potassium 3548.3mg	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: 69.2%

Protein: 11.7%

Carbs: 19.1%