Description
Homemade vegetable quiche delivers a delightful French-inspired culinary journey through garden-fresh ingredients and rich, creamy egg custard. Perfect for brunch or light dinner, this elegant dish promises comfort and sophisticated flavor in every delectable slice.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup milk (or half-and-half)
- ½ cup shredded cheddar cheese
Vegetables:
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 cup baby spinach
- ½ cup sliced mushrooms
Crust and Seasonings:
- 1 9-inch store-bought pie crust (or homemade, pre-baked)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Optional Add-ins:
- Zucchini
- Broccoli
- Cherry tomatoes
- Cooked asparagus
- Fresh parsley
- Fresh basil
- Fresh chives
Instructions
- Prepare the culinary canvas by warming the oven to a precise 375°F (190C), ensuring a perfectly crisp crust foundation. For homemade pastry, briefly toast the shell for enhanced texture.
- Transform raw vegetables into a flavor-packed medley by sautéing onions and bell peppers in a shimmering pool of olive oil. As they soften and become translucent, introduce mushrooms, coaxing out their earthy essence. Gently fold in spinach, allowing it to wilt gracefully without losing its vibrant green character.
- Artfully arrange the vegetable symphony across the pastry landscape, creating an even, colorful tapestry. Generously scatter cheese, enabling it to nestle between the vegetable layers, promising pockets of melted richness.
- Craft a silky custard by whisking eggs into a harmonious blend with milk, seasoning each ingredient with salt, pepper, and a whisper of nutmeg. This liquid gold will bind the quiche’s components into a cohesive culinary masterpiece.
- Carefully transfer the quiche to a baking sheet, positioning it in the oven’s warm embrace. Allow 35-40 minutes of transformative heat, watching for a golden-kissed surface and a center that trembles with delicate firmness.
- Exercise patience by letting the quiche rest and settle for 10 minutes. This crucial pause allows flavors to meld and structure to stabilize. Slice with confidence, serving this versatile dish warm, at ambient temperature, or delightfully chilled.
Notes
- Prep your pie crust ahead of time to ensure a crispy, flaky base that won’t become soggy from vegetable moisture.
- Pat down cooked vegetables with paper towels to remove excess water, preventing a watery quiche texture.
- Choose seasonal vegetables for the most vibrant flavor and best nutritional value, rotating ingredients based on what’s freshest.
- Experiment with dairy-free alternatives like coconut milk or nutritional yeast for lactose-intolerant or vegan dietary needs, adjusting liquid ratios carefully.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 150 mg