Garden Veggie Quiche
A delightful Garden Veggie Quiche that is perfect for a nutritious breakfast or brunch. Packed with fresh garden vegetables, it offers a wholesome and flavorful experience that is both satisfying and easy to prepare.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
1 unbaked 9-inch pie crust
1 tablespoon olive oil
1 cup chopped spinach
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/4 cup chopped onion
3 large eggs
1 cup half-and-half cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Instructions
1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and place it into a 9-inch pie dish, trimming the edges as needed.
3. Heat the olive oil in a skillet over medium heat and sauté the onion for 2 minutes.
4. Add the red bell pepper, zucchini, and spinach to the skillet and sauté for another 3-4 minutes until the vegetables are tender. Remove from heat.
5. In a mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, and thyme.
6. Spread the sautéed vegetables evenly over the pie crust.
7. Sprinkle the mozzarella and Parmesan cheeses over the vegetables.
8. Pour the egg mixture over the vegetables and cheese, ensuring an even distribution.
9. Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is golden brown.
10. Let the quiche cool for a few minutes before slicing and serving.
Storage
Store leftovers covered in the refrigerator for up to 3 days.
Reheating
Reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
