Savory Garden Veggie Quiche

A delightful and easy-to-make quiche filled with garden-fresh vegetables, perfect for breakfast or brunch, optimized for those seeking a nutritious yet indulgent meal.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 pre-made 9-inch pie crust

1 tbsp olive oil

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1/4 cup chopped green onions

1 cup fresh spinach leaves, chopped

4 large eggs

1 cup half-and-half

1/2 tsp salt

1/4 tsp black pepper

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).

2. Place the pie crust in a 9-inch pie dish and set aside.

3. In a skillet, heat olive oil over medium heat and sauté red bell pepper and zucchini until tender, about 5 minutes.

4. Add green onions and spinach to the skillet, cooking until spinach wilts, then remove from heat.

5. In a mixing bowl, whisk together eggs, half-and-half, salt, and pepper.

6. Spread the sautéed vegetables over the pie crust evenly.

7. Pour the egg mixture over the vegetables.

8. Sprinkle cheddar and Parmesan cheese on top.

9. Bake in the preheated oven for 35-40 minutes, or until the egg mixture is set and the top is golden brown.

10. Allow to cool slightly before slicing and serving.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place slices of quiche in the oven at 350°F for 10-15 minutes or until heated 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.