Save This savory vegetable quiche features a buttery, flaky crust filled with a medley of sautéed red onion, bell pepper, zucchini, spinach, and cherry tomatoes. The mixture is combined with eggs, milk, and cream, seasoned with salt, pepper, and nutmeg, then baked with grated Gruyère cheese until golden and set. Ideal for brunch, lunch, or light dinner, it offers a harmonious blend of textures and flavors, capturing classic French culinary charm.
Preparation involves blind baking the crust to ensure a crisp base, cooking the vegetables just until tender, then assembling and baking to a rich, custard-like consistency. Fresh herbs like chives or thyme can enhance the flavor further, and cheese variants such as cheddar or feta provide delightful alternatives.
Discovering this savory vegetable quiche felt like unlocking the perfect weekend brunch secret. The blend of colorful veggies nestled in a flaky crust instantly brought warmth and comfort to my kitchen.
I remember the first time unexpected guests dropped by and this quiche came together effortlessly—everyone was impressed, and I barely broke a sweat!
Ingredients
- Pie crust: I reach for a store-bought 9-inch crust to save time but homemade works beautifully if you want that extra flaky goodness
- Olive oil: This adds a hint of richness when sautéing the vegetables, use extra virgin for best flavor
- Red onion and bell pepper: These bring sweetness and color, finely diced so they melt into the filling
- Zucchini and baby spinach: Fresh and tender, they add earthiness and a lovely texture contrast
- Cherry tomatoes: Added on top for juicy pops, halved for even coverage
- Eggs, milk, and cream: The silky custard base that holds the whole quiche together
- Gruyère cheese: Sharp and nutty, it melts perfectly—substitute with Swiss or cheddar as you like
- Seasonings: Salt, black pepper, and a pinch of ground nutmeg bring out the depth of flavors
Instructions
- Get Everything Ready:
- Preheat the oven to 375°F (190°C) and prepare your pie crust by pricking the base, lining with parchment, and filling with weights for blind baking. The smell of that warm crust starting to brown sets the tone.
- Sauté the Vegetables:
- Warm olive oil in your skillet and cook the onion and bell pepper until they’re soft and fragrant, then add zucchini until tender. Stir in spinach until wilted — the sizzling sound and fresh aromas are so inviting.
- Mix the Filling:
- Whisk eggs with milk, cream, salt, pepper, and a whisper of nutmeg until smooth and creamy—this custard is the quiche’s soul.
- Assemble with Care:
- Spread the sautéed vegetables evenly over your lightly baked crust, scatter the sweet cherry tomatoes on top, then layer with grated Gruyère for that melty finish.
- Bake to Perfection:
- Pour the custard mixture gently over the fillings and bake for 30 to 35 minutes. You’ll know it’s ready when the center sets with a golden top—you can almost hear the quiet crackle as it cools.
- Final Touch:
- Let it rest for 10 minutes before slicing; this pause is key for clean cuts and the flavors settling together.
Save This quiche quickly became more than a meal—it’s the highlight of celebrations and the ultimate comfort on slow Sundays shared with friends.
Keeping It Fresh
Use the freshest vegetables you can find; their natural sweetness really shines through after sautéing. If you have leftovers, the quiche keeps well in the fridge for up to 3 days and tastes even better warmed gently.
When You're Missing Something
If you find yourself out of a particular vegetable, don’t stress—mushrooms, asparagus, or even broccoli florets make wonderful substitutions. Play around with whichever veggies you love or have on hand.
Serving Ideas That Clicked
I love pairing this quiche with a simple green salad tossed in lemon vinaigrette or a fresh tomato salsa for a brighter contrast.
- Always have extra pie crust on hand for last-minute baking inspiration
- A sprinkle of fresh herbs like chives or thyme on top lifts the presentation and taste
- Use a serrated knife for clean and easy slicing
Save Thanks for cooking along—it’s always a joy sharing this cozy recipe. Can’t wait for you to make it a kitchen favorite too!
Your Questions Answered
- → What vegetables are best for this dish?
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Red onion, red bell pepper, zucchini, spinach, and cherry tomatoes provide a colorful and flavorful vegetable mix.
- → How can I ensure a crisp crust?
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Blind bake the crust before filling by using parchment and pie weights; this prevents sogginess from the filling.
- → Can I substitute the Gruyère cheese?
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Yes, cheddar or feta work well and bring different flavor profiles to the dish.
- → What herbs complement the flavors best?
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Fresh chives or thyme add aromatic notes without overpowering the vegetables and cheese.
- → Is it served hot or cold?
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This savory quiche is enjoyable warm, fresh from the oven, or at room temperature with a crisp salad.
