Nani's Favorite Veggie Quiche
A golden, flaky crust filled with tender sautéed vegetables and a rich, creamy custard that everyone will love.
recipesbynani.comThis veggie quiche is a staple in my kitchen because it is perfect for a cozy brunch or a light dinner. It comes together beautifully with whatever vegetables you have in your fridge, making it a wonderful way to use up fresh produce.
My best tip for success is to make sure your sautéed vegetables are well drained before you add them to the crust. This keeps the bottom of your quiche nice and crisp instead of soggy.
🧺 Ingredients
- 1 store bought or homemade pie crust
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 4 large eggs
- 1 cup heavy cream or whole milk
- 1 cup shredded cheddar or swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit.
- 2
Place the pie crust into a nine inch pie dish and crimp the edges if you like.
- 3
Heat the olive oil in a skillet over medium heat and sauté the onion, bell pepper, mushrooms, and spinach until they are soft and the moisture has evaporated.
- 4
In a mixing bowl, whisk together the eggs, cream, salt, and pepper until combined.
- 5
Spread the cooked vegetables and shredded cheese evenly across the bottom of the pie crust.
- 6
Pour the egg mixture carefully over the vegetables and cheese.
- 7
Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
- 8
Let the quiche rest for 10 minutes before slicing so it holds its shape.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can reheat individual slices in the oven or microwave for a quick meal. This dish also freezes well if you wrap it tightly in foil.
Made this recipe? Let us know how it went.
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