Vegetable Quiche: A Savory Delight
This savory vegetable quiche is a perfect make-ahead breakfast or light lunch, packed with fresh vegetables, creamy eggs, and cheese in a flaky crust. It’s versatile, budget-friendly, and a great way to use up whatever veggies you have on hand.
Equipment
- - 9-inch pie dish
- - Mixing bowls
- - Whisk
- - Skillet
- - Oven
Ingredients
- * 1 9-inch pie crust store-bought or homemade
- * 1 tablespoon olive oil
- * 1/2 cup chopped onion
- * 1/2 cup chopped bell pepper any color
- * 1/2 cup chopped zucchini or spinach
- * 1/2 cup chopped mushrooms
- * 4 large eggs
- * 1 cup milk whole or 2%
- * 1/2 cup shredded cheese cheddar, Swiss, or mozzarella
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 1/4 teaspoon dried thyme or Italian seasoning
Instructions
- **Preheat the oven** to 375°F (190°C).
- **Prepare the crust:** Place the pie crust into a 9-inch pie dish and prick the bottom with a fork. Pre-bake for 8 minutes, then set aside.
- **Sauté vegetables:** In a skillet, heat olive oil over medium heat. Add onion, bell pepper, zucchini, and mushrooms. Sauté for 5–6 minutes, until softened. Let cool slightly.
- **Whisk the filling:** In a mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme.
- **Assemble the quiche:** Spread the sautéed vegetables evenly over the crust. Sprinkle cheese on top. Pour the egg mixture over everything.
- **Bake:** Place the quiche in the oven and bake for 40–45 minutes, or until the center is set and the top is lightly golden.
- **Cool and serve:** Let the quiche cool for 5–10 minutes before slicing and serving. Enjoy warm or at room temperature.