Description
Indulge in the delightful flavors of a Spring Vegetable Quiche, where a buttery, flaky crust envelops a vibrant medley of fresh vegetables and creamy egg custard. Perfect for brunch or any gathering, this dish is both visually stunning and incredibly easy to make. Your friends and family will be asking for seconds as they savor each delicious bite!
Ingredients
Scale
- 1 chilled pie crust (9-inch)
- 2 cups fresh spinach (chopped)
- 1 cup bell peppers (diced)
- 1 cup cherry tomatoes (halved)
- 4 large eggs
- 1 cup whole milk
- 1 cup feta cheese (crumbled) or Gruyère cheese (shredded)
- 1 medium sweet onion (diced)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh herbs (basil or thyme, chopped)
Instructions
- Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and poke holes in the bottom.
- In a skillet over medium heat, sauté diced onions in olive oil until translucent (about 3-5 minutes). Add spinach, bell peppers, and cherry tomatoes; cook until tender.
- In a bowl, whisk together eggs and milk. Season with salt, pepper, and herbs.
- Fold in cheese and sautéed vegetables into the egg mixture.
- Pour the filling into the prepared crust and bake for 35-40 minutes until golden and set. Let cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 106g)
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg