Description
A light and savory quiche packed with fresh spring vegetables, perfect for brunch or a light dinner.
Ingredients
Units
Scale
- 1 pre-made 9-inch pie crust
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus
- 1/2 cup chopped zucchini
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/2 cup baby spinach, chopped
- 4 large eggs
- 1 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- Place the pie crust into a 9-inch pie dish and set aside.
- Heat olive oil in a skillet over medium heat. Add asparagus, zucchini, green onions, and red bell pepper. Sauté for 4–5 minutes until tender. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and thyme.
- Spread the cooked vegetables evenly in the pie crust. Sprinkle with cheddar and Parmesan cheese.
- Pour the egg mixture over the vegetables and cheese.
- Bake for 35–40 minutes, or until the center is set and the top is golden.
- Let the quiche cool for 10 minutes before slicing and serving.
Notes
- You can substitute vegetables based on availability and preference.
- To make it ahead, bake and refrigerate, then reheat before serving.
- Add a pinch of nutmeg for a warm depth of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg