Spring Vegetable Quiche
Spring Vegetable Quiche is a deliciously vibrant dish, blending fresh vegetables and creamy goodness, perfect for brunch or any gathering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 5 large eggs
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 cup bell peppers (red, yellow, or green), diced
- 1 medium zucchini, grated (excess moisture squeezed out)
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought crust, place it in a pie dish and poke holes in the bottom with a fork.
- In a skillet over medium heat, sauté chopped spinach, diced bell peppers, and grated zucchini in olive oil for about 5-7 minutes until softened.
- In a large bowl, whisk together eggs and heavy cream until well combined. Season with salt and pepper.
- Fold in the sautéed vegetables and shredded cheddar cheese into the egg mixture.
- Pour the filling into the prepared pie crust. Bake for 35-40 minutes or until golden brown on top.
- Allow cooling slightly before slicing. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 175mg
Find it online: https://homechefrecipes.com/spring-vegetable-quiche/