This Vegetable Quiche is a delicious, creamy, and satisfying dish packed with colorful vegetables like bell peppers, spinach, and mushrooms, all nestled in a flaky pie crust. It’s perfect for brunch, lunch, or a light dinner.
1/2cupcherry tomatoes (optional) or zucchini, sliced
2clovesgarlic, minced
1tbspolive oil (or butter for sautéing)
1/4tspsalt
1/4tspblack pepper
Instructions
Preheat oven to 375°F (190°C). Roll out and fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork and pre-bake for 8–10 minutes. Set aside.
In a skillet, heat olive oil or butter over medium heat. Sauté onion, garlic, and bell pepper for 3–4 minutes until softened. Add spinach and cook until wilted. Remove from heat.
In a bowl, whisk together eggs, milk, salt, and pepper.
Layer the sautéed vegetables in the pre-baked crust. Sprinkle with cheese. Pour egg mixture over vegetables and cheese. Top with sliced cherry tomatoes or zucchini if desired.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.