Description

This Garden Veggie Quiche is a delightful and easy-to-make dish featuring a crisp pie crust filled with a flavorful mixture of fresh spinach, bell peppers, mushrooms, and zucchini all bound together with a creamy blend of eggs, milk, and shredded cheese. Perfect for breakfast, brunch, or a light dinner, this recipe serves 8 and is baked to a golden perfection in just under an hour.

Ingredients

Scale

Pie Crust

1 pie crust

Vegetables

1 cup spinach, chopped
1 cup bell peppers, diced
1 cup mushrooms, sliced
1 cup zucchini, grated

Egg Mixture

4 large eggs
1 cup milk
1 cup shredded cheese
Salt to taste
Pepper to taste

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is at the perfect temperature for baking the quiche.
Prepare the crust: Place the pie crust evenly into a 9-inch pie dish, pressing gently to fit the dish shape and creating an edge for the filling.
Mix eggs and milk: In a large mixing bowl, whisk together the 4 large eggs and 1 cup of milk until fully combined and smooth, which will create the custard base for your quiche.
Add vegetables and cheese: Stir the chopped spinach, diced bell peppers, sliced mushrooms, grated zucchini, and shredded cheese into the egg mixture, ensuring everything is distributed evenly.
Season the mixture: Add salt and pepper to taste, seasoning the filling to your preference for enhanced flavor.
Fill the crust: Pour the vegetable and egg mixture carefully into the prepared pie crust, spreading it evenly.
Bake: Place the filled pie dish in the oven and bake for 30-35 minutes, or until the quiche is set in the middle and the top is golden brown.
Cool before serving: Remove the quiche from the oven and let it cool for at least 10 minutes. This helps the filling to set further and makes slicing easier.

Notes

Feel free to substitute or add other vegetables such as tomatoes, broccoli, or asparagus for variety.
Use whole milk or half-and-half for a richer custard, or milk alternatives to suit dietary preferences.
To prevent a soggy crust, you can blind bake the pie crust for 7-8 minutes before adding the filling.
Leftover quiche can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.