Savory Vegetable Quiche Delight (Printable)
Flaky crust filled with sautéed vegetables, creamy filling, and melted cheese baked to golden perfection.
# What You Need:
→ Crust
01 - 1 unbaked 9-inch pie crust (store-bought or homemade)
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 small red bell pepper, diced
05 - 1 small zucchini, diced
06 - 1 cup baby spinach, chopped
07 - ½ cup cherry tomatoes, halved
→ Filling
08 - 4 large eggs
09 - 1 cup whole milk
10 - ½ cup heavy cream
11 - ½ teaspoon salt
12 - ¼ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg
→ Cheese
14 - 1 cup grated Gruyère or Swiss cheese
# How To Cook:
01 - Preheat oven to 375°F.
02 - Place pie crust in a 9-inch tart pan. Prick base with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 10 minutes. Remove weights and bake an additional 5 minutes. Set aside.
03 - Heat olive oil in skillet over medium heat. Sauté onion and bell pepper until softened, about 3 minutes. Add zucchini and cook for 4 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from heat and cool slightly.
04 - In a large bowl, whisk together eggs, milk, heavy cream, salt, black pepper, and nutmeg until fully combined.
05 - Spread sautéed vegetables evenly over pre-baked crust. Sprinkle cherry tomatoes and grated cheese on top.
06 - Pour egg mixture evenly over vegetables and cheese in crust.
07 - Bake in preheated oven for 30 to 35 minutes until center is set and top is golden brown.
08 - Allow quiche to cool for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- It's a delightful way to sneak in a rainbow of vegetables without any fuss
- The flaky crust combined with creamy filling feels like a cozy hug in every bite
02 -
- Blind baking the crust prevents sogginess and ensures a crisp base
- Letting the quiche cool before slicing is a game changer for neat slices and flavor infusion
03 -
- Don’t rush the cooling step—it’s the secret to perfect slices every time
- Lightly beating the custard mixture until just combined prevents air bubbles and a smoother texture