Description
This Vegetable Quiche is a creamy, cheesy, and satisfying dish loaded with colorful veggies like bell peppers, spinach, and mushrooms. Baked in a flaky pie crust with a rich egg custard, it’s easy to customize and perfect for make-ahead meals or holiday brunches.
Ingredients
For the Crust:
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1 9-inch store-bought pie crust (or homemade, pre-baked)
For the Filling:
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1 tablespoon olive oil
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1/2 cup chopped onion
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1/2 cup chopped red bell pepper
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1 cup baby spinach
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1/2 cup sliced mushrooms
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1/2 cup shredded cheddar cheese (or Swiss or mozzarella)
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4 large eggs
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1 cup milk (or half-and-half for creamier texture)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/8 teaspoon ground nutmeg (optional, adds warmth)
Optional add-ins:
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Zucchini, broccoli, cherry tomatoes, or cooked asparagus
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Fresh herbs like parsley, basil, or chives
Instructions
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Preheat oven to 375°F (190°C). If using a homemade crust, pre-bake it for 10 minutes.
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Cook the veggies: Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 2–3 minutes. Add mushrooms and cook until softened. Stir in spinach and cook just until wilted. Remove from heat.
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Layer in the crust: Spread the cooked veggies evenly in the pie crust. Sprinkle with shredded cheese.
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Mix the custard: In a medium bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Pour over the veggie and cheese mixture.
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Bake: Place the quiche on a baking sheet and bake for 35–40 minutes, or until the center is set and the top is lightly golden.
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Cool and serve: Let cool for 10 minutes before slicing. Serve warm, at room temp, or chilled.
Notes
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Can be made ahead and stored in the fridge for up to 4 days.
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Reheats well in the oven or microwave.
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Easily made gluten-free with a GF pie crust.
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Swap in your favorite cheese or veggies based on what you have!