Description
Spring Vegetable Quiche is a colorful, creamy dish filled with seasonal veggies, perfect for brunch or a light dinner that will delight your taste buds and impress your guests.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup fresh spinach
- 1 cup asparagus, chopped
- 1 cup zucchini, diced
- 1 red bell pepper, diced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (Cheddar or Gruyère)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Fit the pie crust into a pie pan according to package instructions.
- In a skillet over medium heat, sauté chopped asparagus and zucchini in olive oil until tender, about 5 minutes. Add spinach and cook until wilted (about 2 minutes).
- In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth. Stir in shredded cheese.
- Spread sautéed vegetables evenly in the pie crust and pour the egg mixture on top.
- Bake for 30-35 minutes until set in the center and lightly golden on top. Allow to cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 180mg