Colorful Vegetable Quiche Delight

This vegetable quiche is a delightful combination of fresh vegetables, creamy egg custard, and a crisp, flaky crust, making it an ideal choice for brunch, lunch, or even dinner. Packed with vibrant flavors and textures, it offers a nutritious and satisfying meal that’s both versatile and visually appealing. Whether you’re hosting a holiday gathering, looking for an easy weeknight dinner, or prepping for a brunch spread, this quiche will surely be a hit at your table.

Why This Vegetable Quiche Will Be Your New Favorite

Vegetable quiche is not only a wholesome, nutrient-packed meal but also incredibly easy to make and adaptable. You can use a variety of vegetables depending on what you have on hand, making it a great option for reducing food waste. This recipe can also be made in advance, stored, and served warm or at room temperature. Whether you’re a vegetarian or just in the mood for a cheesy, savory dish, vegetable quiche is the perfect choice for satisfying your cravings. It’s an ideal centerpiece for springtime gatherings, brunches, or casual family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 9-inch pie crust (store-bought or homemade)
• 4 large eggs
• 1 cup milk (or half-and-half for a creamier texture)
• 1 cup shredded cheese (cheddar, Swiss, or a mix)
• 1 medium onion, chopped
• 1 bell pepper, diced
• 1 cup fresh spinach (or kale as an alternative)
• 1/2 cup cherry tomatoes (optional) or zucchini, sliced
• 2 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Olive oil or butter for sautéing the vegetables
• Fresh herbs like parsley or basil (optional, for garnish)

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Directions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). If you’re using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking. Pre-bake the crust for 8–10 minutes, then remove from the oven and set aside to cool slightly.
2. Sauté the Vegetables: Heat olive oil or butter in a skillet over medium heat. Add the chopped onion, diced bell pepper, and minced garlic to the skillet, and sauté for 3–4 minutes until the vegetables become soft and fragrant. Add the spinach (or kale) and cook until it wilts down, which should take another 2–3 minutes. Remove from heat once the vegetables are fully cooked.
3. Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. This will form the base of the quiche’s custard filling.
4. Assemble the Quiche: Spread the sautéed vegetable mixture evenly over the pre-baked pie crust. Sprinkle the shredded cheese on top of the vegetables, distributing it evenly. If you’re using cherry tomatoes or zucchini, you can add them as a topping now for a burst of color and flavor.
5. Add the Egg Custard: Pour the prepared egg mixture over the vegetables and cheese in the pie crust. Make sure the mixture is evenly spread out so that each bite will be perfectly balanced.
6. Bake the Quiche: Place the quiche in the preheated oven on the center rack and bake for 35–40 minutes, or until the center of the quiche is set and the top is lightly golden brown. You can check if the quiche is done by inserting a knife or toothpick into the center; it should come out clean if the quiche is fully baked.
7. Cool and Serve: Once baked, remove the quiche from the oven and let it cool for 10 minutes before slicing. This will help the filling set and make it easier to serve. You can serve the quiche warm, at room temperature, or even chilled.

Servings and Timing

• Serves: 6–8 people
• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes

Variations to Try

• Crustless Quiche: If you’re looking for a low-carb option, you can skip the crust altogether and pour the filling into a greased baking dish or pie plate. This crustless version is just as delicious and lighter.
• Dairy-Free Version: For a dairy-free quiche, substitute the milk with a non-dairy alternative like almond milk, and use a plant-based cheese instead of regular cheese.
• Extra Protein: Add cooked sausage, diced ham, or crumbled vegetarian sausage for an extra savory punch.
• More Veggies: For an even heartier quiche, add mushrooms, broccoli, or leeks. You can also mix in some roasted sweet potato or butternut squash for added texture and sweetness.
• Herbal Twist: Add fresh herbs such as thyme, rosemary, or chives into the egg mixture for a burst of fresh flavor.

Storage/Reheating Tips

Leftover quiche can be stored in the refrigerator for up to 4 days. To reheat, simply warm individual slices in the microwave for 1–2 minutes or reheat the whole quiche in the oven at 350°F (175°C) for 10–15 minutes until heated through. If you want to make quiche ahead of time, it freezes wonderfully. Just wrap it tightly in plastic wrap or foil and freeze for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat as usual.

FAQs

Can I make this quiche in advance?
Yes, vegetable quiche can be made a day ahead of time. You can bake it, store it in the fridge, and then reheat before serving. Alternatively, you can serve it cold for a different experience.

What’s the best cheese for quiche?
Cheddar, Swiss, Gruyère, and feta are all fantastic cheese options. You can also experiment with different cheese blends to suit your taste.

How do I prevent my quiche from being watery?
To avoid a watery quiche, make sure to sauté your vegetables thoroughly before adding them to the crust. This removes excess moisture and ensures that your quiche filling will set properly.

Can I use frozen vegetables?
Frozen vegetables can work well, but make sure to thaw and drain them thoroughly before adding them to the quiche. Excess moisture from frozen veggies can cause the quiche to become too runny.

Is it necessary to pre-bake the crust?
Pre-baking the crust, also known as blind baking, is essential to avoid a soggy bottom crust. It helps ensure that the quiche has a crisp and flaky texture.

Can I use egg whites instead of whole eggs?
Yes, you can substitute whole eggs with egg whites or an egg substitute for a lighter, lower-fat quiche.

What sides go well with quiche?
A simple green salad, fresh fruit, or roasted potatoes pair wonderfully with quiche. These sides complement the richness of the quiche and balance out the meal.

Conclusion

This vegetable quiche is not only a deliciously creamy and cheesy dish but also incredibly versatile and easy to make. With the option to customize it with your favorite vegetables, cheeses, or even proteins, it’s a fantastic dish to serve at any occasion—from a casual family brunch to a festive holiday gathering. Whether you enjoy it warm, room temperature, or chilled, this quiche is a winning addition to your recipe collection. It’s a comforting, flavorful, and satisfying dish that everyone will love!

Vegetable Quiche Delight Recipe

Pin Recipe

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings
• Category: Breakfast, Brunch, Main Dish
• Method: Baking
• Cuisine: French-Inspired

Ingredients

For the Crust:

• 1 9-inch store-bought or homemade pie crust (pre-baked)

For the Filling:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 cup baby spinach
• 1/2 cup sliced mushrooms
• 1/2 cup shredded cheddar cheese (or Swiss or mozzarella)
• 4 large eggs
• 1 cup milk (or half-and-half)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg (optional)
• Optional add-ins: Zucchini, broccoli, cherry tomatoes, fresh herbs like parsley or basil

Instructions

1. Preheat oven to 375°F (190°C). If using a homemade crust, pre-bake for 10 minutes.
2. Sauté the veggies in olive oil and combine with spinach. Set aside.
3. Layer the cooked vegetables in the pie crust and top with shredded cheese.
4. Whisk together eggs, milk, salt, pepper, and nutmeg, then pour over the veggie mixture.
5. Bake for 35–40 minutes until the quiche is set and lightly golden on top.
6. Cool for 10 minutes before slicing and serving.

Enjoy this delicious, versatile vegetable quiche that is sure to become a staple in your kitchen!

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