Mixed Vegetable Quiche
- A perfect balance of flaky crust, creamy egg custard, and garden-fresh vegetables in every bite.
- This versatile quiche showcases seasonal produce with a rich, cheesy filling.
- Ideal for brunch, lunch, or a light dinner any day of the week.
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ready-made pie crust (9-inch)
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups mixed vegetables (bell pepper, carrot, spinach)
- 1 cup shredded cheddar cheese
- 1/4 cup diced red onion (optional)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Pinch of nutmeg
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
- 2 tablespoons grated Parmesan cheese (optional, for topping)
- 1 tablespoon fresh herbs (chives, parsley, or basil) for garnish
Instructions
- Preheat the oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish. Prick the bottom several times with a fork.
- Pre-bake the crust for 10 minutes until it just begins to firm up.
- Heat olive oil in a skillet over medium heat. Add diced onions and cook for 2 minutes until translucent.
- Add bell peppers and carrots, cooking for 3-4 minutes until they begin to soften.
- Add spinach and cook just until wilted, about 1 minute. Season with salt, pepper, and dried thyme. Set aside to cool slightly.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, garlic powder, and nutmeg until smooth.
- Stir the Dijon mustard into the egg mixture.
- Fold in the cooled sautéed vegetables and 3/4 cup of the shredded cheddar cheese.
- Pour the filling into the partially baked crust, spreading it evenly.
- Sprinkle the remaining 1/4 cup of cheddar cheese and any optional Parmesan on top.
- Bake for 35-40 minutes, or until the quiche is set in the center and the top is golden brown.
- Allow the quiche to cool for at least 15-20 minutes before slicing and serving.
Notes
- For a crispier crust, brush the pre-baked crust with a thin layer of egg white before adding the filling.
- Make sure vegetables are well-drained to prevent a soggy quiche.
- The quiche can be made ahead and refrigerated for up to 3-4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 3
- Sodium: 350
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 9
- Carbohydrates: 15
- Fiber: 2
- Protein: 9
- Cholesterol: 135
Keywords: mixed vegetable quiche, vegetable quiche, savory brunch, egg custard, cheese filling, brunch recipe