Description
Indulge in this colorful Spring Vegetable Quiche, brimming with fresh flavors—perfect for brunch or a light lunch that will impress your guests.
Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 4 large eggs
- 1 cup heavy cream
- 1 medium zucchini, thinly sliced
- 1 cup bell peppers (mixed colors), diced
- 2 cups fresh spinach, chopped
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh thyme or basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust into a greased pie dish, pricking the bottom with a fork to prevent bubbling.
- In a skillet over medium heat, sauté zucchini and bell peppers for about 5 minutes until slightly softened. Add spinach and cook until wilted.
- In a mixing bowl, whisk together eggs and heavy cream. Season generously with salt and pepper.
- Fold in the sautéed vegetables, grated cheese, and fresh herbs into the egg mixture.
- Pour the mixture into the prepared crust and spread evenly.
- Bake for 30-35 minutes until golden brown on top and set in the center. Let cool before slicing.
Notes
- Feel free to customize your vegetable choices based on seasonal availability or personal preference; asparagus also works well.
- For best results, pre-bake your crust for about 10 minutes before adding the filling to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg