Description
This Simple Mixed Vegetable Quiche is an effortless and delicious recipe perfect for breakfast, brunch, or a light dinner. Packed with colorful bell peppers, fresh spinach, and onions, combined with creamy eggs, milk, and melted cheddar cheese in a buttery pre-made pie crust, this quiche offers a delightful balance of flavors and textures. Ready in just over 50 minutes, it’s a crowd-pleaser that’s both nutritious and comforting.
Ingredients
Scale
Crust
- 1 pre-made pie crust
Filling
- 1 cup mixed vegetables (bell peppers, spinach, onions)
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the right temperature before baking your quiche, which guarantees even cooking.
- Whisk Eggs and Milk: In a mixing bowl, whisk together the 4 large eggs and 1 cup of milk until the mixture is smooth and well combined, forming the quiche custard base.
- Combine Filling Ingredients: Add the 1 cup of mixed vegetables (bell peppers, spinach, onions) and 1 cup of shredded cheese into the egg mixture. Season generously with salt and pepper to enhance the flavors.
- Assemble Quiche: Pour the prepared filling mixture evenly into the pre-made pie crust laid out in a pie dish, making sure the vegetables and cheese are well distributed.
- Bake: Place the quiche in the preheated oven and bake for 30-35 minutes until the filling is set, and the top is golden brown, indicating the quiche is perfectly cooked.
- Cool and Serve: Allow the quiche to cool for a few minutes after baking to let it set fully. Slice into 8 servings and serve warm or at room temperature.
Notes
- You can customize the mixed vegetables by adding mushrooms, zucchini, or broccoli based on your preference.
- For a richer custard, substitute whole milk with half-and-half or cream.
- Use a fork to prick the pie crust slightly before adding the filling to prevent bubbling.
- Let the quiche cool before slicing to maintain clean slices.
- Store leftovers covered in the refrigerator and consume within 3 days.
