Vegetable Quiche Recipe
This recipe for vegetable quiche is perfect for breakfast, brunch, lunch or dinner. It’s loaded with fresh veggies, sautéed to perfection and baked into a flakey crust along with a velvety custard and plenty of Swiss cheese.
Servings: 1 9" quiche
Calories: 273kcal
Ingredients
- 1 9" refrigerated pie crust
- 1¼ cup shredded Swiss cheese (divided)
- 5-6 cups assorted vegetables cut into 1/2" chunks (broccoli, mushrooms, red pepper, asparagus, and spinach)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 6 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1/8 teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 large avocado
- 1/2 large tomato
Instructions
- Preheat oven to 350 degrees F.
- Roll out pie dough to about ¼” thick and press into a 9” pie plate. Place in the freezer for a few minutes, or until it is no longer super soft, then pull out and line the inside with aluminum foil. Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
- In a saute pan over medium-high heat, cook vegetables until tender—between 5-10 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then add to the prepared pie crust. Sprinkle the top of the veggies with half of the shredded cheese.
- In a medium-sized mixing bowl, whisk together the eggs, milk, cream, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the veggies and top with the remaining cheese.
- Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. Test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
- Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving with sliced avocados and tomatoes. Enjoy!
Notes
If your pie crust browns too quickly, tear off 2" strips of aluminum foil and lightly tuck them around the quiche to prevent them from browning even more.
Storing leftovers: wrap leftover quiche with plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight.
Reheating: reheat in a preheated 325-degree oven until warmed through, or about 20-30 minutes.
Nutrition
Calories: 273kcal | Carbohydrates: 20g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 298mg | Potassium: 468mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6936IU | Vitamin C: 17mg | Calcium: 110mg | Iron: 2mg