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Spring Vegetable Quiche

Spring Vegetable Quiche: Brighten Your Brunch Table Today!

Celebrate spring with a vibrant Spring Vegetable Quiche, perfect for brunch or light dinners, featuring fresh seasonal vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 crust Pie Crust Store-bought or homemade
For the Filling
  • 1 cup Asparagus Chopped, can substitute with zucchini
  • 1 cup Red Bell Pepper Chopped, can substitute with yellow or orange
  • 2 cups Spinach Fresh leaves, can use frozen if drained
  • 2 tablespoons Olive Oil Can substitute with butter
For the Egg Mixture
  • 6 large Eggs
  • 1 cup Heavy Cream Can use half-and-half or non-dairy cream
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Extras
  • 1 tablespoon Dried Herbs e.g., thyme, oregano
  • 1 cup Shredded Cheese e.g., cheddar, can use feta or goat cheese

Equipment

  • Oven
  • skillet
  • pie dish
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Place the pie crust into your pie dish, press it gently into the edges, and poke holes with a fork.
  3. Heat olive oil in a skillet over medium heat. Add chopped asparagus and red bell pepper and sauté for 5-7 minutes. Stir in spinach until wilted.
  4. In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and dried herbs.
  5. Stir half of the shredded cheese into the egg mixture and fold in the sautéed vegetables.
  6. Pour the vegetable and egg mixture into the pie crust, spreading it evenly. Sprinkle the remaining cheese on top.
  7. Bake in the preheated oven for 30-35 minutes until the center is set and the top is golden brown.
  8. Let it cool slightly before slicing to serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 18gProtein: 11gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 160mgSodium: 400mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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