🥧 Savory Vegetable Quiche – Summary
⏱️ Time: 45–55 mins
🍽️ Servings: 6–8
✅ Features: Flavorful, customizable, vegetarian, great for brunch or any meal of the day
🧾 Ingredients:
1 pie crust (store-bought or homemade)
6 large eggs
1 cup heavy cream or milk (dairy or dairy-free)
1 cup shredded cheese (cheddar, Swiss, or a mix)
1 ½ cups chopped vegetables (e.g., spinach, bell peppers, onions, mushrooms, zucchini, tomatoes)
1 tsp garlic powder
1 tsp dried thyme or rosemary
¼ tsp salt
¼ tsp black pepper
1 tbsp olive oil or butter (for sautéing veggies)
👩🍳 Instructions:
Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
Heat olive oil or butter in a skillet over medium heat. Sauté the vegetables until tender (about 5–7 minutes).
In a mixing bowl, whisk together eggs, heavy cream (or milk), garlic powder, thyme, salt, and pepper.
Stir in the sautéed vegetables and cheese.
Pour the mixture into the prepared pie crust and spread evenly.
Bake for 35–40 minutes, or until the quiche is set and lightly golden on top.
Let it cool for a few minutes before slicing and serving.
🔄 Variations:
Meat option: Add cooked bacon, sausage, or ham for extra protein.
Cheese swap: Try feta, goat cheese, or mozzarella for different flavors.
Crustless: Make it crustless for a low-carb or gluten-free option.
🧊 Storage:
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual slices for up to 1 month. Reheat in the oven or microwave.
✅ Tips:
To avoid a soggy crust, pre-bake it for 5–7 minutes before adding the filling.
Feel free to customize the vegetables based on what’s in season or what you have on hand.
Serve with a simple salad or roasted potatoes for a complete meal!