Savory Garden Veggie Quiche

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
Be the First to Review!

If you’re looking to impress with minimal effort, this Savory Garden Veggie Quiche is your go-to. Packed with fresh veggies and creamy cheese, it’s a delightful dish for brunch or a light dinner. The best part? It’s as easy as pie, but way more satisfying.

Ingredients for Savory Garden Veggie Quiche

Pre-made pie crust saves time and ensures a buttery, flaky base without the fuss. Olive oil is used to sauté the veggies, adding a subtle richness. The red bell pepper brings sweetness and color. Zucchini adds a tender bite without overpowering the other flavors. Green onions offer a mild oniony kick, and fresh spinach adds a healthy, earthy depth. Eggs and half-and-half create a creamy, custardy filling. A touch of salt and black pepper enhances all the flavors, while cheddar cheese provides a sharp, savory taste. Finally, Parmesan cheese adds a nutty, umami finish on top.

Tips & Tricks

  • For a flakier crust, blind bake it for 10 minutes before adding the filling.
  • Make sure the veggies are well-drained to avoid a soggy quiche.
  • If you’re short on time, use frozen pre-chopped veggies.
  • Test doneness with a knife inserted in the center—it should come out clean.

Serving Suggestions

This quiche pairs beautifully with a simple green salad dressed with vinaigrette. For a heartier meal, serve it alongside a bowl of roasted tomato soup. A crisp white wine like Sauvignon Blanc complements the flavors nicely.

Frequently Asked Questions

Can I make this quiche ahead of time?
Yes, you can prepare it and store it in the fridge for up to 24 hours before baking.
Can I freeze leftover quiche?
Absolutely! Wrap it tightly and freeze for up to 2 months. Reheat in the oven for best results.
What if I don't have half-and-half?
You can use a mix of milk and cream, or just milk for a lighter version.

Savory Garden Veggie Quiche Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it’s hot and ready for your quiche. Place your pre-made pie crust in a 9-inch pie dish and set that aside. Next, grab a skillet and heat up the olive oil over medium heat. Toss in the diced red bell pepper and zucchini, letting them sauté until they’re tender—about five minutes should do the trick.

Once those veggies are soft, add the chopped green onions and spinach. Stir them around until the spinach wilts, then take the skillet off the heat. In a mixing bowl, whisk together the eggs, half-and-half, salt, and pepper. Make sure it’s nice and smooth.

Now, spread your sautéed veggies evenly over the pie crust. Pour the egg mixture right over the top, allowing it to fill in all the nooks and crannies. Sprinkle the cheddar and Parmesan cheese on top to create a golden, cheesy layer as it bakes.

Pop the quiche into your preheated oven. Bake it for 35-40 minutes. You’ll know it’s done when the center is set and the top is a lovely golden brown. Let it cool slightly before slicing and serving—it’s worth the wait!

Why You'll Love This Recipe

  • Perfect for using up those extra garden veggies.
  • Quick to assemble with a pre-made crust.
  • Rich flavors from a blend of cheddar and Parmesan.
  • Vegetarian-friendly yet hearty enough for all palates.
  • Adaptable to whatever veggies you have on hand.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!