Description
Delight in this vibrant Springtime Vegetable Quiche, a harmonious blend of fresh veggies and creamy custard, all nestled in a flaky crust—perfect for brunch or a light dinner.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup whole milk (or almond milk)
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (any color)
- 1 onion, diced
- 1 cup feta cheese (or mozzarella/cheddar)
- Fresh herbs (basil or parsley), chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a pie dish.
- Sauté the diced onion in a skillet until translucent. Add bell peppers and spinach, cooking until just wilted.
- In a bowl, whisk together eggs and milk; season with salt and pepper.
- Stir in crumbled feta cheese and chopped herbs into the egg mixture.
- Spread sautéed vegetables evenly in the pie crust and pour the egg mixture over them.
- Bake for 30-35 minutes until golden brown and puffed.
Notes
- Pre-bake your crust for extra crispness.
- Feel free to substitute seasonal veggies like asparagus or sun-dried tomatoes.
- Enhance flavor by trying different cheeses according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg