Description
Enjoy a slice of this vibrant Springtime Vegetable Quiche, brimming with seasonal veggies and creamy goodness—perfect for brunch or dinner gatherings!
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup heavy cream
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach
- 1 medium onion, diced
- 1 cup cheese (feta or cheddar)
- Fresh herbs (thyme or basil)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch pie plate.
- In a skillet, sauté onion until translucent (about 5 minutes). Add zucchini and red bell pepper; cook until tender (approximately 4 minutes).
- Stir in fresh spinach and herbs; cook until wilted (about 2 minutes).
- In a bowl, whisk together eggs and heavy cream; season with salt and pepper.
- Combine sautéed veggies with the egg mixture and pour into the prepared crust.
- Bake for 30-35 minutes until golden brown on top. Let cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: To prevent a soggy crust, pre-bake it for a few minutes before filling. Customize by adding seasonal vegetables or different cheeses to match your taste preferences. Store leftovers in an airtight container in the fridge for up to four days.