Cheese and Vegetable Quiche is a delightful and versatile dish that brings together a medley of fresh vegetables and creamy cheeses encased in a tender pie crust. Ideal for a brunch table, a light lunch, or even as a savory dinner option, this quiche is both nutritious and satisfying. The preparation starts by preheating the oven to 375°F (190°C) and snugly fitting a pre-made pie crust into a 9-inch pie dish, creating a perfect foundation for the filling.
A drizzle of olive oil in a large skillet over medium heat begins the symphony of flavors. Chopped onions sauté until translucent, followed by a colorful array of bell peppers, zucchini, and mushrooms, which cook to tender perfection over 5-7 minutes. Fresh spinach is then folded in, wilting gently before the vegetables are set aside to cool slightly.
The heart of this quiche lies in the rich combination of eggs and heavy cream, whisked together to a smooth consistency. A blend of shredded cheddar, mozzarella, salt, black pepper, and a hint of nutmeg join the egg mixture, ensuring every bite is is velvety and flavorful. Spreading the sautéed vegetables evenly over the crust and pouring the cheesy egg mixture on top guarantees an even distribution of ingredients, with a final sprinkling of Parmesan adding a delightful golden crust.
Baked until the center is set and the top is golden brown, the quiche promises a savory experience with each slice. Allowing it to cool slightly ensures clean, delicious cuts, perfect for serving. Cheese and Vegetable Quiche not only celebrates the vibrancy of fresh produce but also showcases the comforting qualities of melted cheese, making it a beloved dish across many cultures.
Ingredients
1 pre-made pie crust
1 tbsp olive oil
1/2 cup chopped onion
1 cup chopped bell peppers (any color)
1 cup chopped zucchini
1 cup chopped mushrooms
1 cup chopped spinach
4 large eggs
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg (optional)
1/4 cup grated Parmesan cheese
Directions
1. Preheat your oven to 375°F (190°C).
2. Place the pre-made pie crust into a 9-inch pie dish, ensuring it fits snugly. Set aside.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
5. Stir in the chopped bell peppers, zucchini, and mushrooms. Cook for about 5-7 minutes until the vegetables are tender.
6. Add the chopped spinach to the skillet and cook for another 2 minutes, until wilted. Remove from heat and let cool slightly.
7. In a mixing bowl, whisk together the eggs and heavy cream until well combined.
8. Add the shredded cheddar cheese, shredded mozzarella cheese, salt, black pepper, and ground nutmeg (if using) to the egg mixture. Mix well.
9. Spread the sautéed vegetables evenly over the pie crust.
10. Pour the egg and cheese mixture over the vegetables, making sure everything is evenly distributed.
11. Sprinkle the grated Parmesan cheese over the top.
12. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
13. Allow the quiche to cool for about 10 minutes before slicing and serving.