Description
This Garden Veggie Quiche is a delightful, savory pie filled with fresh spinach, bell peppers, mushrooms, and zucchini, combined with eggs, milk, and cheese to create a perfect brunch or light dinner option. Baked until golden and set, this quiche is easy to prepare and serves 8 people.
Ingredients
Scale
Crust
- 1 pie crust
Vegetables
- 1 cup spinach, chopped
- 1 cup bell peppers, diced
- 1 cup mushrooms, sliced
- 1 cup zucchini, grated
Egg Mixture
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the quiche.
- Prepare the pie crust: Place the pie crust evenly into a 9-inch pie dish, making sure it fits snugly along the bottom and sides.
- Mix eggs and milk: In a mixing bowl, whisk together the 4 large eggs and 1 cup milk until they are well combined and slightly frothy.
- Add vegetables and cheese: Stir in the chopped spinach, diced bell peppers, sliced mushrooms, grated zucchini, and shredded cheese into the egg mixture, ensuring everything is evenly incorporated.
- Season the mixture: Add salt and pepper to taste, adjusting seasoning to your preference for a balanced flavor.
- Fill the crust: Pour the vegetable and egg mixture carefully into the prepared pie crust, spreading it out evenly.
- Bake the quiche: Bake in the preheated oven for 30-35 minutes until the filling is set and the top is golden brown.
- Cool before serving: Let the quiche cool for 10 minutes to allow it to firm up for easier slicing and enhanced flavor before serving.
Notes
- You can substitute any vegetables based on what you have available or prefer.
- Use whole milk or 2% milk for a creamier texture; for a lighter option, choose skim milk.
- Pre-cook watery vegetables like mushrooms or zucchini slightly to avoid excess moisture in the quiche.
- Cover the crust edges with foil if they brown too quickly during baking.
- Serve warm or at room temperature for best flavor.
