Description
Spring Vegetable Quiche is a delightful dish that brings the vibrant flavors of spring to your table. With a buttery, flaky crust filled with fresh vegetables, creamy eggs, and melted cheese, this quiche is perfect for brunch, lunch, or dinner. It’s easy to make and offers endless variations based on seasonal produce. Serve it warm or at room temperature for an impressive centerpiece that will leave everyone wanting more.
Ingredients
Scale
- 1 store-bought pie crust
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (mixed colors)
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar and mozzarella blend)
- Salt and pepper to taste
- 1 tbsp olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish and fit the pie crust into it.
- In a skillet over medium heat, add olive oil and sauté spinach, bell peppers, and cherry tomatoes for about 5 minutes until softened.
- In a mixing bowl, whisk together eggs and heavy cream. Season with salt and pepper.
- Gently fold in the sautéed vegetables and shredded cheese into the egg mixture.
- Pour the mixture into the prepared pie crust evenly.
- Bake for 35-40 minutes until golden brown and set in the center. Allow to cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 160mg