Description

Spring Vegetable Quiche is a vibrant and delightful dish that captures the essence of spring with fluffy eggs and fresh seasonal vegetables. This easy-to-make quiche features a flaky crust filled with sautéed zucchini, bell peppers, and spinach, all topped with creamy cheese. Perfect for brunch gatherings or a light dinner, this quiche is sure to impress your guests and leave them craving more.

Ingredients

Scale

1 pre-made pie crust
6 large eggs
1 cup whole milk
1 medium zucchini, diced
1 cup bell peppers, diced (mix of colors)
2 cups fresh spinach
1 cup crumbled feta or goat cheese
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie pan and trim excess.
In a skillet, heat olive oil over medium heat. Sauté zucchini and bell peppers until tender (about 5 minutes). Add spinach until wilted; set aside.
In a bowl, whisk together eggs, milk, salt, pepper, and herbs until frothy.
Gently fold the sautéed veggies and half of the cheese into the egg mixture.
Pour into the prepared crust and sprinkle remaining cheese on top.
Bake for 35–40 minutes or until golden brown. Cool slightly before slicing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (120g)
Calories: 290
Sugar: 3g
Sodium: 420mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 11g
Cholesterol: 210mg

Keywords: Feel free to customize with seasonal vegetables like asparagus or kale. For added flavor, mix in fresh herbs like basil or thyme. Leftover quiche can be stored in the fridge for up to three days or frozen for future enjoyment.