Garden Veggie Quiche is a delightful dish that brings the freshness of the garden right to your table. Perfect for brunch or a light dinner, this quiche combines colorful vegetables with a creamy, cheesy filling, all nestled in a flaky pie crust. It's a simple yet satisfying way to enjoy a variety of veggies.
Pie crust provides a buttery, flaky base that holds all the delicious ingredients together. You can use store-bought for convenience or homemade if you have the time.
Olive oil is used to sauté the vegetables, adding a subtle richness and helping to bring out their natural flavors.
Spinach adds a pop of green and is packed with nutrients. It wilts down quickly, making it perfect for quiche.
Red bell pepper contributes a bit of sweetness and a vibrant color, balancing out the flavors.
Zucchini is mild and tender, soaking up the flavors of the other ingredients while providing moisture.
Onion gives a slight sharpness and depth to the dish, enhancing the overall flavor profile.
Eggs are the backbone of the quiche, holding everything together and providing a creamy texture.
Half-and-half cream enriches the egg mixture, making it silky and smooth.
Mozzarella cheese melts beautifully and adds a mild, creamy texture to the quiche.
Parmesan cheese offers a nutty, salty flavor that complements the other ingredients.
Salt, black pepper, and dried thyme bring everything together with seasoning and a hint of herbal aroma.
This quiche pairs well with a fresh side salad or a warm bowl of soup. For a delightful brunch, serve it alongside fresh fruit and a light vinaigrette. A chilled white wine or a refreshing iced tea complements it beautifully.
First, preheat your oven to 375°F (190°C). This way, it's ready for the quiche by the time you're done with the prep. Roll out your pie crust and gently place it into a 9-inch pie dish. Trim the edges if they're hanging over too much or crimp them for a decorative touch.
Next, grab a skillet and heat a tablespoon of olive oil over medium heat. Toss in the chopped onion and let it sauté for about two minutes until it starts to soften. Add the red bell pepper, zucchini, and spinach to the skillet. Sauté everything for another three to four minutes until the veggies are tender but still vibrant. Remove from heat and set aside.
In a separate mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, and thyme. This mixture should be smooth and well combined.
Spread your sautéed vegetables evenly over the prepared pie crust. Sprinkle mozzarella and Parmesan cheeses over the veggies. Try to distribute them evenly so every bite gets a bit of cheesy goodness.
Pour the egg mixture over the vegetables and cheese, making sure it covers everything evenly. Pop the dish into your preheated oven and bake for 35 to 40 minutes. You'll know it's done when the quiche is set and the top has a lovely golden hue.
Allow the quiche to cool for a few minutes before slicing. This makes it easier to cut and helps the flavors meld together beautifully.
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