Vegetable Quiche
A savory pie filled with fresh vegetables, cheese, and a creamy egg custard.
20 mins
Prep Time
40 mins
Cook Time
6
Servings
Ingredients
- 1 pre-made pie crust
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1/2 cup diced onions
- 1/2 cup shredded cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes.
Sauté the vegetables: In a pan, heat a little oil over medium heat. Add onions and bell peppers, cooking until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.
Prepare the custard: In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
Assemble the quiche: Spread the sautéed vegetables evenly over the pre-baked crust. Sprinkle shredded cheese on top. Pour the egg custard mixture over the vegetables and cheese.
Bake the quiche: Place the pie dish on a baking sheet and bake for 35-40 minutes, or until the custard is set and the top is golden brown. Let cool for 10 minutes before slicing.
Chef's Tips
- Crust Tip: For extra flakiness, chill the pie crust for 30 minutes before blind baking.
- Vegetable Variations: Try adding mushrooms, zucchini, or broccoli for different flavors.
- Cheese Options: Swap cheddar for Gruyère, feta, or goat cheese for a unique twist.
- Make Ahead: The quiche can be prepared a day in advance and reheated before serving.
- Serving Suggestion: Pair with a fresh green salad for a complete meal.
