Vegetable Quiche

- 1 pre-made pie crust (9-inch) - 1 cup fresh spinach, chopped - 1/2 cup bell peppers (red, yellow, or green), diced - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1 cup shredded cheddar cheese (or a cheese of your choice) - 4 large eggs - 1 cup heavy cream - 1 teaspoon dried thyme - 1/2 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish (optional)

Craving a savory and satisfying dish? Discover how to make a delicious Vegetable Quiche packed with fresh veggies and creamy goodness! This easy recipe is perfect for any meal and adaptable to suit your taste. With simple steps, you can whip up a quiche that’s great for leftovers too. Click through to explore the full recipe and get inspired to create your new favorite dish today!

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Ingredients

1 pre-made pie crust (9-inch)

1 cup fresh spinach, chopped

1/2 cup bell peppers (red, yellow, or green), diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1 cup shredded cheddar cheese (or a cheese of your choice)

4 large eggs

1 cup heavy cream

1 teaspoon dried thyme

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Pie Crust: Place the pre-made pie crust into a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling and pre-bake for 10 minutes. Remove from oven and set aside.

Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the red onion for 2-3 minutes until translucent, then add the bell peppers and spinach. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and let cool slightly.

Mix the Egg Filling: In a large mixing bowl, whisk together the eggs, heavy cream, dried thyme, garlic powder, salt, and pepper until well combined.

Assemble the Quiche: Layer the sautéed vegetables evenly over the pre-baked pie crust. Pour the egg mixture gently over the vegetables, ensuring they're well distributed. Top with halved cherry tomatoes and shredded cheese.

Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the egg is set and the top is golden brown. A toothpick inserted into the center should come out clean.

Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. This helps the filling set and makes it easier to cut.

Prep Time: 20 min | Total Time: 1 hr | Servings: 6 slices

- Presentation Tips: Serve each slice garnished with fresh basil leaves and a side salad for a beautiful presentation. Enjoy warm or at room temperature!