Description
This Vegetarian Quiche is a delicious, savory pie filled with a fluffy egg custard and packed with fresh vegetables and cheese. Perfect for breakfast, brunch, or a light dinner, it’s a crowd-pleasing meatless classic! Keywords: Vegetarian Quiche, Easy Brunch Recipe, Vegetable Quiche.
Ingredients
Units
Scale
- 1 9-inch pie crust (store-bought or homemade)
- 5 large eggs
- 3/4 cup milk (or half-and-half for a richer quiche)
- 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 1/4 cup onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out pie crust into a 9-inch pie plate. Poke the bottom with a fork and pre-bake for 8 minutes; set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened, about 3–4 minutes.
- Add spinach and cook until wilted, about 1 minute. Remove from heat.
- In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
- Spread sautéed vegetables evenly over the pre-baked crust. Top with halved cherry tomatoes and shredded cheese.
- Pour the egg mixture over the vegetables and cheese.
- Bake for 35–40 minutes or until the center is set and the top is golden brown.
- Let cool slightly before slicing and serving.
Notes
- Add herbs like basil, thyme, or parsley for extra flavor.
- Substitute or mix different veggies like mushrooms, broccoli, or zucchini.
- To make it gluten-free, use a gluten-free pie crust.
Nutrition
- Calories: ~260
- Sugar: ~3g
- Sodium: ~400mg
- Fat: ~18g
- Saturated Fat: ~8g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~12g
- Fiber: ~1g
- Protein: ~10g
- Cholesterol: ~170mg
