Veggie Quiche

Brighten up your table with this irresistible Veggie Quiche—an easy, flavor-packed recipe perfect for breakfast, brunch, or even a light dinner. Featuring a golden, flaky pie crust as the base, this quiche is loaded with a medley of vibrant vegetables, including sautéed onions, red bell peppers, zucchini, and spinach, all perfectly seasoned with garlic and dried thyme. A creamy custard of whisked eggs and milk envelops the veggies, while a luscious blend of sharp cheddar and Parmesan cheeses adds a rich, savory finish. Quick to prepare with a 20-minute prep time and versatile enough to serve warm or at room temperature, this vegetarian dish is an excellent option for family meals or entertaining guests. Whether you're after an elegant brunch centerpiece or a simple meal-prep dish, this Veggie Quiche delivers comfort and wholesome goodness with every slice.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 piece Pie crust (pre-made or homemade)
• 1 tablespoon Olive oil
• 1 medium, diced Yellow onion
• 2 minced Garlic cloves
• 1 medium, diced Red bell pepper
• 1 small, diced Zucchini
• 2 cups, packed Spinach
• 5 large Eggs
• 1 cup Milk (whole or 2%)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Dried thyme
• 1 cup Shredded sharp cheddar cheese
• 0.25 cup Grated Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess crust hanging over the edges, then prick the bottom of the crust with a fork to prevent it from puffing up.

Step 3

Place the crust in the freezer for 15 minutes to firm up. Once firm, bake it in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.

Step 4

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.

Step 5

Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 6

Stir in the diced bell pepper and zucchini, cooking for 5 minutes until softened.

Step 7

Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat and allow the vegetables to cool slightly.

Step 8

In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, and dried thyme until well combined.

Step 9

Spread the cooked vegetable mixture evenly over the pre-baked pie crust.

Step 10

Sprinkle the shredded cheddar and Parmesan cheeses over the vegetables.

Step 11

Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly covered.

Step 12

Place the quiche in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden.

Step 13

Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.

Step 14

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	(1289.8g)

Amount per serving	% Daily Value*
Calories	2296.6

Total Fat 141.4g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1091.1mg	0%
Sodium 4960.2mg	0%
Total Carbohydrate 166.8g	0%
Dietary Fiber 10.0g	0%
Total Sugars 34.9g
Protein 93.5g	0%

Vitamin D 305IU	0%
Calcium 1585.8mg	0%
Iron 11.1mg	0%
Potassium 1947.4mg	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: 55.0%

Protein: 16.2%

Carbs: 28.8%